Sesame Bagels

I decided to make bagels this week, and settled on baking a classic sesame bagel.  Sesame bagels are an all time favorite of mine.  Sesame seeds, such simple little thing, somehow gives plain bagels that extra little push into crunchy, toasted goodness.  I can’t even begin to describe how something so tiny can impart such a distinctive flavor.


Recipe makes 24 bagels.


  • 2 1/2 cup warm Water
  • 1/4 cup Olive Oil
  • 1 tbsp Tahini (optional)
  • 5 tsp Yeast
  • 1 1/2 tbsp Salt
  • 1 1/2 tbsp Sugar
  • 1 cup Spelt Flour
  • 6 – 6 1/2 cups Flour
  • 4 Eggs
  • Egg Wash (1 Egg + 1 tbsp Water)
  • Sesame Seeds


  1. Beat together for ~ 2 minutes the water, olive oil, tahini, yeast, salt, honey, spelt flour, and 1 cup regular flour.
  2. Stir in the eggs, one at a time.
  3. Mix for another 2 minutes.
  4. Add the remaining flour 1/2 cup at a time until the dough pulls away form the sides of the bowl.
  5. Knead by hand for about 5 minutes or by machine until the dough is uniform and stretchy while still holding its form.
  6. Place the dough in a greased and sealed container to rise for a hour – a hour and a half.
  7. Place a large pot of water on to boil.
  8. Preheat the oven to 425 F (~218 C).
  9. Line a couple of baking sheets with parchment paper or grease.
  10. Divide the dough into 24 equal pieces.
  11. Roll each piece into a tight ball, and poke a hole through its middle with your finger.
  12. Carefully widen the hole until it is over an inch in diameter.  The dough will bounce back slightly so the bigger the hole the better.
  13. Gently boil each bagel for 2-3 minutes on each side.  You can probably fit 4-6 bagels in the pot at a time.  They should sink at first and then rise to the surface.
  14. Use a large slotted spoon to transfer the bagels from the water to the baking sheets.
  15. Brush the bagels with the egg wash.
  16. Sprinkle the bagels with sesame seeds.
  17. Bake for 23-25 minutes.



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