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Sesame seed bagels
Rated 5.0 stars by 1 users
Category
baking
Servings
6
Prep Time
60 minutes
Cook Time
20 minutes
Homemade Sesame Seed Bagels: The Ultimate Non-UPF Bread
Say goodbye to "tacky," preservative-filled supermarket bread with these Homemade Sesame Seed Bagels. This recipe brings artisan quality to your clean-label pantry, using only a few honest ingredients to create a chewy, golden bagel topped with a crunch of nutritional density. By using raw, organic sesame seeds, you’re adding essential minerals like calcium and healthy fats that support gut health and long-lasting energy.
It’s a rewarding, Non-UPF bake that avoids the industrial emulsifiers and hidden sugars found in commercial packets, proving that real bread only needs flour, water, and integrity.
Author:Rebecca
Ingredients
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bread flour 320g
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vital wheat gluten flour 30g
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salt 5g
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12g sugar
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7g active dry yeast
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240ml warm water
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15ml olive oil
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50g sesame seeds (for topping)
Directions
In a bowl, combine the bread flour, vital wheat gluten flour, salt, and sugar.
Dissolve the yeast in warm water and let it sit for about 5 minutes to activate.
Add the wet ingredients to the dry ingredients and mix until a dough forms. Knead the dough for about 8-10 minutes until it becomes smooth and elastic.
Cover the dough and let it rise for about 1 hour, or until it has doubled in size.
After the dough has risen, punch it down and shape it into 6 bagels.
Bring a pot of water to a simmer and gently boil each bagel for 1-2 minutes on each side. You can add a bit of sugar or baking soda to the water to help with the bagels’ texture.
While boiling, place the sesame seeds on a plate. After boiling each bagel, roll the top into the sesame seeds to coat them.
Preheat your oven to 220°C (425°F). Once the bagels are boiled and coated in sesame seeds, place them on a baking sheet and bake for 15-20 minutes, or until they are golden brown.
