Homemade sesame bagels
Soft, slightly chewy bagels, poached before baking and topped with sesame seeds. The stand mixer makes the vigorous kneading needed for a gluten-rich dough easier.
Preparation
- 1
Put the flour, water, yeast, sugar and salt in the bowl. Knead until the dough is firm, smooth and elastic.
Speed 2⏱ 10 min🔧 crochet pétrisseur💡 Bagel dough is intentionally firmer than standard bread dough.
- 2
Cover and leave to rise for about 1 hour.
- 3
Divide into 8 pieces. Shape into balls, then pierce the centre and widen each hole to form a ring. Leave to rest for 15 minutes.
- 4
Bring a large saucepan of water, the bicarbonate of soda and honey to a gentle simmer. Poach the bagels for about 45 seconds on each side.
- 5
Drain, sprinkle with sesame seeds and arrange on a baking tray.
- 6
Bake at 220°C for 20 to 25 minutes until deeply golden.
🌡 220°C⏱ 25 min
