I made these bagels with my baker friend Kim, and we coated them with my favorite toppings: sesame seeds (both black and white) and salt. There’s a reason it’s a weekend tradition in New York to get a bagel—let's make it a tradition to make them, too
Step 1
In a bowl, add the flours, sugar, yeast and salt and mix to combine. Add the water and barley malt, mix until homogenous, then transfer to a working surface. Knead for 10-12 min, until you achieve a smooth and elastic dough.
2 ⅚ cup bread flour
2 ⅛ oz whole wheat flour
1 ⅙ tbsp sugar
⅛ oz dry yeast
1 ⅓ tsp salt
8 ¼ oz water
½ oz barley malt syrup
Step 2
Round the dough into a tight ball and place to proof in a bowl, covered with plastic wrap, for 1-2 hours or until it almost doubled in size.
Step 3
Divide the dough into 6 equal pieces, and shape them into tight balls. Cover and let them rest for 15 min before shaping.
Step 4
Shape each bagel by rolling each ball flat into a rectangular shape, then roll it tight into a cylinder. Flat one edge of the cylinder, bring together the two edges, and wrap the flat edge around the other one, creating a bagel shape.
Step 5
Place the shaped bagels onto individual sheets of parchment paper (making transferring to the boiling bath much easier), cover, and proof for 30-40 min (no need to double in size).
Step 6
In the meantime, preheat the oven to 425F or 220C, and bring a large pot of water to boil. Once the water is boiling, add the barley malt syrup and the baking soda.
1 gallon water
1 tbsp barley malt syrup
1 tbsp baking soda
Step 7
Mix white sesame, black sesame and salt in a wide bowl.
Black sesame seeds (for toppings)
White sesame seeds (for toppings)
Salt (for toppings)
Step 8
Working in batches, boil each bagel for 30 seconds each side, then transfer to the sesame bowl. Make sure the bagels are fully covered with the seeds.
Step 9
Transfer all the bagels to a baking tray with a parchment paper, keeping them 2 inches apart from each other. Bake for 20-25 min or until deeply golden brown.
Step 10
YASSS!
