Description
Authentic New York-style bagels with a crispy crust and chewy interior, topped with nutty toasted sesame seeds. Ideal for sandwiches or with cream cheese.
Ingredients
4 1/2 cups bread flour (high protein, 12.7%)
2 1/4 tsp active dry yeast
1/2 cup sesame seeds
1 1/2 cups water (room temperature, 85°F)
1 tbsp baking soda
1 tbsp cornmeal (for slurry)
sugar
cornmeal
salt
vital wheat gluten
Instructions
Warm 1 1/2 cups water to 105°F. Add yeast and let sit 5 minutes until frothy.
Whisk bread flour, sugar, salt, and vital wheat gluten. Add yeast mixture and blend until cohesive.
Rest dough 20 minutes in a warm place to relax gluten.
Divide dough into 8 equal pieces. Roll each into a log and shape into donut form by pressing thumb through the center.
Let rest 20 minutes while preparing boiling water (160°F) with 1 tbsp baking soda.
Boil bagels 30-45 seconds per side. Transfer to baking sheets lined with parchment paper.
Brush bagels with cornmeal slurry to reduce stickiness, then sprinkle with toasted sesame seeds.
Bake at 425°F for 15-18 minutes until golden. Rotate halfway for even browning.
Cool completely on wire racks before slicing to allow seeds to set.
Notes
Toast sesame seeds lightly in a dry skillet before sprinkling for intensified flavor.
Precision in hydration and fermentation is key for perfect texture.
Cornmeal slurry helps seeds adhere better; make with a small quantity of water and cornmeal.
Bagels can be stored in an airtight container for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 2g
- Sodium: 340mg
- Fat: 5g
- Saturated Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg