Sourdough Sesame Bagels
This recipe is simple to make oh-so-delicious! Similar to Montreal Style Bagels, these sesame topped bagels are boiled in honey water for a touch of sweetness and a bit of extra shine.
Ingredients
- 1-1/2 cups (375ml) lukewarm water
- 1 cup (160g) active sourdough starter
- 2 Tbsp (30ml) oil (I used olive oil)
- 2 Tbsp (30ml) honey
- 1/2 Tbsp (7.5ml) molasses
- 1 tsp (5ml) salt
- 5 cups (700g) flour
Poaching syrup:
- 8 cups (2L) water
- ¼ cup (60ml) honey
Topping:
- 1 large egg beaten
- 1 cup (140g) raw sesame seeds
Instructions
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In a large mixing bowl, or the bowl of an electric stand mixer, combine the water, starter, oil, honey, molasses, salt and flour. Knead by hand or with the dough hook until smooth, about 10 minutes (the dough will be very stiff). Cover, and allow to ferment at room temperature for 8-12 hours (overnight).
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Turn the dough out onto and unfloured work surface and divide into 12 equal portions. Roll each piece of dough into a 12"-18" rope, and pinch the ends together (with a 1-2" overlap) to seal. The hole in the middle of the bagels should be large enough to snugly fit a golf ball inside. Set the shaped bagels onto a lightly oiled or parchment lined cookie sheet. Allow them to rise 30 minutes*.
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Meanwhile, in a large pot, bring 8 cups of water to a boil. Stir in the honey, and then boil the bagels for 1 minute per side after they begin to float. Remove from the water with a large round slotted spoon.
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Brush with beaten egg and dip in sesame seeds or sprinkle generously on top.
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Bake at 425 degrees F for 25-30 minutes or until golden brown. Cool on wire racks.
Recipe Notes
*Regarding the 30-minute rising time after the bagels have been shaped:
These bagels will still turn out with no rising time between shaping the bagels and boiling them. The key is to make sure that they float before you start timing how long you leave them in the boiling water.
Allowing the bagels to rest 30 minutes before you boil them will ensure that they float more quickly, and it will also prevent the texture of the bagels from being negatively affected by extra time in the water.