Ingredients
Scale
- 1 ½ cups (360 ml) warm water (105–110°F / 40–43°C)
- 2 tsp (7 g) active dry yeast
- ½ tsp (3 g) sugar
- 4 cups (500 g) bread flour
- 1½ tsp (9 g) salt
- 1 tbsp (12 g) honey
- 1 large egg, lightly beaten (for wash)
- 1 tbsp (15 ml) baking soda (for boiling)
- For topping: 2 tbsp sesame seeds, 2 tbsp poppy seeds, 1 tbsp dried minced onion, 1 tbsp garlic flakes, 1 tsp flaky sea salt
Instructions
- In a small bowl, combine warm water, yeast, and sugar. Let sit 5–10 minutes until foamy.
- In a large bowl, mix flour and salt. Add yeast mixture and honey; stir until a shaggy dough forms.
- Knead dough on floured surface 8–10 minutes until smooth and elastic. Place in oiled bowl, cover, and let rise 1–1.5 hours until doubled.
- Punch down dough; divide into 8 equal pieces. Roll into tight balls, seam-side down. Place on parchment-lined tray, cover, and refrigerate overnight (or 1 hour at room temp).
- Preheat oven to 450°F (230°C). Bring large pot of water to boil; add baking soda.
- Boil bagels 30 seconds per side, then transfer to baking sheet.
- Brush with beaten egg. Sprinkle generously with sesame seeds, poppy seeds, onion, garlic, and sea salt.
- Bake 20–25 minutes until deep golden brown. Cool on rack before slicing.
Notes
- The overnight chill enhances flavor and texture — don’t skip it.
- For extra chew, replace ¼ cup flour with malt powder or diastatic malt.
- Freeze cooled bagels in airtight bag for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bagel
- Calories: 190 Kcal
- Sugar: 3 g
- Sodium: 210 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 10 mg
