Though not particularly easy, baking bagels at home is not as difficult as you might think. One of the biggest incentives for us is that it’s less expensive to make them at home than to buy them at a local bakery. Another is that we can customize them to suit ourselves, mixing and matching flavors, whole grains and add ins as we see fit, coming up with creations you aren’t likely to find anywhere else.
This recipe is a case in point. If you like bagels, you’ve probably eaten a sesame bagel at least once, if not a few hundred times. These, however, are unlike any sesame bagel we’ve had before. In addition to the usual sesame seed topping, they contain toasted sesame oil and toasted sesame seeds. If you love sesame, these are a “must try.” If, however, you prefer it as a mere accent, then consider yourself warned. Matt attained perfection of form, color and texture with these bagels, but their intense sesame flavor isn’t for the faint of heart. Enjoy—or steer clear!
Triple Sesame Bagels
Makes 12-16 bagels (2 pounds)
1 1/4 cups water
1 large egg
1/4 cup toasted sesame seeds
3 tablespoons toasted sesame oil
2 tablespoons brown sugar
1 teaspoon salt
1 cup whole wheat flour
3 cups bread flour
2 1/4 teaspoons rapid or instant yeast
2 tablespoons molasses (for the water)
2 tablespoons toasted sesame seeds (for topping)
- Add all ingredients except “water” molasses and sesame seed topping to bread machine in the manufacturer’s recommended order. (These are listed in the order best suited to our machine and instant yeast.)
- Run the dough cycle, and remove dough upon completion.
- Lightly dust a work surface or Silpat mat with flour. Turn dough out onto prepared surface or mat. With lightly floured hands, divide dough into 12-16 equal balls.
- Working one at a time, stick your thumb through each dough ball and rotate dough until the hole reaches desired width. Keep in mind that the hole will shrink when the bagel rises.
- Cover and allow to rise for 30 minutes or until doubled in size.
- While dough is rising, add 2 tablespoons of molasses to a large, wide pot filled with water (about two-thirds full) and bring to a boil.
- Preheat oven to 400° F and cover a large baking sheet with a Silpat mat or a light coat of cooking spray.
- After dough has risen, carefully drop bagels into boiling water in sets of two or three. Without allowing them to touch, boil for 30 seconds on each side. Do not leave them in too long. Using a slotted spoon, transfer bagels to a wire rack or floured tea towel to drain, and then boil the next set.
- While wet, sprinkle remaining sesame seeds over bagels.
- Once dry, place bagels on prepared baking sheet and bake for 20-25 minutes, until tops are golden.
- Allow to cool before slicing.
Store in a tightly sealed container at room temperature for 2-3 days.
© Liesl K. Bohan | SavvyBaker.com