Homemade golden bagels generously topped with sesame seeds, with a slightly firm crust and a tender, soft interior. The pre-frying gives them their characteristic texture and a nice shiny surface. Perfect fresh, grilled, or prepared as a sandwich.
Ingredients
- bread flour
- warm water
- instant dry yeast
- sugar
- salt
- (8 cups) of water
- honey
- baking soda
- sesame seeds
Instructions
- Mix the warm water, sugar, and yeast in a large bowl.
- Add the flour and salt, then mix until a dough forms.
- Knead the dough for 8 to 10 minutes, until it is smooth, firm, and elastic.
- Place the dough in a lightly oiled bowl, cover, and let rise for about 1 hour, until it has almost doubled in volume.
- Divide the dough into 8 equal portions and shape each portion into a ball.
- Poke a finger through the center of each ball, then gently stretch the opening to form a ring about 4 cm in diameter.
- Place the bagels on a baking sheet lined with parchment paper, cover, and let rest for 30 minutes.
- Preheat the oven to 425 °F (220 °C).
- Bring water to a gentle boil in a large pot, then add the honey and baking soda.
- Boil the bagels a few at a time for 45 seconds on each side.
- Remove the bagels with a slotted spoon, drain briefly, and place them on the baking sheet.
- Generously sprinkle the bagels with sesame seeds while their surface is still moist.
- Bake in the oven for 20 to 22 minutes, until the bagels are well golden.
- Let cool on a wire rack before cutting.
- For a firmer texture and typical bagel consistency, use high-protein bread flour.
- Bagels freeze very well once completely cooled.
