Sesame and Flax seeds Bagels
This Montreal-Style Bagel recipe is from the book Feast. I changed the process a bit and the way to shape the bagels. They’re rolling the dough when I simply shaped it as a ball and made a hole with my index finger. Here is a video on how to shape bagels.
Sesame and flax seeds bagels
- ¾ cup warm water 187 ml
- ½ tbsp instant dry yeast 4.5 g
- 2.5 tbsp sugar 32 g
- 1.5 tbsp vegetable oil 22 ml
- 1 tbsp maple syrup 15 ml
- ½ egg 25 g – beaten
- 2 cups AP flour 300 g
- ¾ tsp salt 2 g
- 12 cups water 3 L – for the bath
- ⅓ cup honey 80 ml – for the bath
- ⅓ cup sesame, flax seeds… 25 g – to sprinkle
In the bowl of your mixer, weigh the flour, yeast, sugar and salt.
Add the canola oil, maple syrup and egg on top and keep the water in a separate bowl.
Start mixing the dough with the hook attachment on low speed, adding the water gradually until all the dry ingredients are picked up. You might need less water, so don’t pour it all at once!
Keep mixing on medium speed for about 10 to 12 minutes, until the dough gets elastic.
Put the dough in a lightly oiled bowl, cover with saran wrap and let rise for 30 minutes.
A few minutes before the dough is finished rising, preheat the oven to 425°F.
Boil the water with the honey in a big pot. You can also prepare six squares of parchment paper on a baking sheet.
When the dough is ready, divide it in 6 portions of 90g each. Shape balls that you’re going to place on each parchment paper square.
Dip your index finger in flour and press it into the center of the bagel, helping yourself with the parchment paper to lift the bagel. Spin the bagel around your finger do shape a hole.
When the honey water is boiling, plunge 3 bagels and cook for 1 minute on each side. Remove the bagels from the pot and place them on a baking sheet lined with parchment paper, previously sprinkled with the seeds.
Bake for 10 minutes, rotate the baking sheet and flip the bagels, bake for at least 10 more minutes. The bagels need to have a nice golden brown color.