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Sesame Sourdough Bagels Recipe

Ingredients

How to make it

  • The night before you want to bake, whisk the starter, flour and warm water together in the bowl of a stand mixer. Cover loosely and let sit 8-24 hours.
  • The next day, add the buttermilk, barley malt syrup, salt, gluten, flour and flaxseeds.
  • Knead for 12 minutes with the dough hook, until a smooth, dense dough forms.
  • Cover and let rest for 3 hours, until almost doubled in size.
  • Deflate dough and divide it into 12 equal pieces.
  • Shape each piece into a ball, then gently stretch out a hole in the centre. You want to make a larger hole than what you’d find in a baked bagel, because the dough expands.
  • Place the formed rings on wax paper-lined baking sheets and let rest for 45 minutes.
  • Preheat the oven to 475 F and line two baking sheets with parchment paper or SilPat.
  • Bring a large pot of water to a boil and add the remaining two tablespoons of malt syrup.
  • Place two or three bagels gently in the boiling water and gently boil for 1 minute per side.
  • Fish out with a carving fork or a spider and place on a wire rack. Top immediately with sesame seeds and let stand while boiling remaining bagels.
  • Arrange the bagels on prepared baking sheets and place in the oven.
  • Immediately reduce the temperature to 425F and bake for about 20 minutes.

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  • jo_jo_ba 10 years ago
    Amount Per Serving
    Calories: 239.3
    Total Fat: 2.3 g
    Cholesterol: 0.8 mg
    Sodium: 25.2 mg
    Total Carbs: 46.9 g
    Dietary Fiber: 4.8 g
    Protein: 11.7 g
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jo_jo_ba Oshawa, CA

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