Sesame Bagels Recipe (Homemade Sesame Seed Bagels!)

Make delicious homemade Sesame Bagels with this easy recipe! Delicious and chewy Sesame Seeds Bagels come together fast and are so much better than store bought bagels. 

If you love sesame bagels, then you need to start making them at home! Once you see how easy it is to make a half dozen of these delicious bagels, you may never go out for bagels again. 

Serve your bagels with this creamy Smoked Salmon Cream Cheese spread. For more brunch favorites, try these Ricotta Egg Bites, Spinach Gruyere Quiche, or this easy crustless Cottage Cheese Quiche. If love sweets for breakfast, don’t miss this Italian Ciambella or Italian Chocolate Bread.

Sesame Seed Bagels Recipe! 

Sesame Bagels are one of my absolute favorites and this recipe is perfect to make them at home! Here, I use simple ingredients to make the best sesame bagel recipe ever! 

This is a great base bagel recipe to have on hand too. You can change up the toppings and make other varieties of bagels as well. 

I like to use my stand mixer to make this extra simple for preparation. But you could always knead your bagels by hand if you’d like. 

These are great to make ahead and toast for extra flavor and texture. You can also freeze these for up to a month and have a delicious and chewy bagel whenever you like. 

Follow my easy step-by-step guide and you’ll be making delicious homemade sesame bagels in no time! 

Ingredients

• Flour: use regular all purpose flour, or bread flour if you have it.  Weigh your flour for accurate measurement. 
• Water: you’ll need a cup of lukewarm water. Make sure the water is about 110-115 degrees.
• Sugar: regular granulated sugar. 
• Yeast: use active dry yeast. This is also known as instant yeast. 
• Oil: you’ll need a bit of olive oil to grease the bowl before adding in the bagel dough to rise. 
• Salt: kosher salt for flavor. 
• Egg: use a beaten egg to help the sesame seeds stick. You could also use milk or water here. 
• Seeds: you can find sesame seeds in the spice section of your grocery store. 

How to Make Sesame Bagels

This recipe makes half a dozen of the most perfect sesame bagels! The dough takes about an hour to rise, so be sure to plan accordingly. 

Proof the Yeast

In a stand up mixer or large bowl, combine the warm water, sugar, and yeast. Stir with a whisk and let sit until the mixture is foamy; about 5-10 minutes. 

If the mixture does not get foamy, your yeast made have gone bad and you’ll need to start again. 

Add Flour and Knead

To the yeast mixture, add in the flour and kosher salt. Place a dough hook on the mixer and mix the dough until it is combined. 

Then, continue to mix the dough on low speed until the dough is smooth and well combined. If doing this by hand, pour the dough onto a floured surface and knead by hand for 10 minutes. 

Let Bagel Dough Rise and Shape

Use a bit of olive oil to grease the inside of a large mixing bowl. Then, add in the dough and cover with plastic wrap or a clean towel. Let rise in a warm place for an hour. 

Once the dough has doubled in size, place it on a lightly floured surface and divide into six equal pieces. Roll each portion of dough into a ball shape. 

Use your finger to press a hole through the center of the dough ball and create a ring shape. Widen the hole and shape until it resembles a bagel.

Place the dough forms on a parchment paper lined baking sheet and set aside. 

Boil and Bake

Preheat oven and bring a lot pot of water to a low boil. Working in batches of 2-3 bagels, carefully place the bagels in the boiling water and poach for about three minutes, turning halfway through. 

Use a slotted spoon to remove the bagels and return to the baking sheet. Repeat with remaining bagels. 

Brush the tops of bagels with egg wash and sprinkle on sesame seeds. Bake on the center rack in preheated oven until the sesame bagels are golden brown in color, about 15-20 minutes. 

Tips for Making the Perfect Sesame Bagels

• Make sure you are using active yeast. If the yeast doesn’t get foamy after proofing, you’ll need to start again with new yeast. 
• Weigh your flour for accurate measurement. 
• Let the bagels cool on a wire rack for at least 10 minutes before eating. 
• Top the bagels with other seasonings like parmesan cheese, everything bagel seasoning, or minced dried garlic. 
• Store leftover cooled bagels in an airtight container at room temperature for 2-3 days or freeze for up to a month. 

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