I’ve officially caught that bug. No, not the winter cold or a seasonal flu—the bug that makes you want to make everything from scratch. Chicken stock, sandwich bread, hummus… and now bagels.
When I played volleyball in high school, we’d always have dozens of bagels from Panera at our tournaments, and I could polish off two of those things in one day. Hey. I was a hungry athlete. Or that’s what I told myself, anyway. Those cinnamon crunch bagels were just too delicious to pass up.
But an oldie but goodie flavor I’ve always loved were poppy seed—and adding sesame seeds to the mix only seemed logical at this point! And all those myths about bagels being difficult to make? Gone!
These are soft, dense, and chewy with a great golden sheen and an excellent crumb. The poppy seeds and sesame seed add a great intensity to them, but they could just as easily be baked plain or with raisins.
So much better than store-bought.
Be right back—I’m totally making homemade English muffins next.
Yields 6 small bagels
2 cups all purpose flour
1 tsp salt
1 1/2 tsp active dry yeast
2 tbsp sugar
3/4 cup warm water
1. In a bowl, combine 1/4 cup of warm water, sugar, and yeast. Whisk gently and allow it to sit for 5 minutes.
2. In a separate bowl, combine 1/2 cup warm water, salt, 1 cup of flour, and the yeast mixture. Stir until incorporated, then add the remaining 1 cup of flour until a dough forms.
3. Allow the dough to sit, covered for about half an hour.
4. Cut dough into six even pieces (or three large ones!) and form long ropes with each piece. Join the ends of each rope and tuck under, smoothing out the ends so that they’re more uniform.
5. Place formed bagels on a slightly greased baking tray and cover with a towel. Let sit for an hour.
6. Preheat oven to 375°F. Set a large saucepan of water combined with 1 tbsp of sugar to a low boil.
7. Place bagels in the water. Flip after 1 minute. Take out after the second minute and put them back on the tray.
8. Sprinkle with poppy seeds and sesame seeds.
9. Bake for 40 minutes.