Homemade Seed-Crusted Bagels
Elevate your breakfast game with these irresistible Homemade Seed-Crusted Bagels, a true labor of love that’s worth every bite. Crafted with simple pantry staples like all-purpose flour, active dry yeast, and warm water, these bagels are boiled to perfection before being generously coated in a crunchy trio of sesame, poppy, and sunflower seeds. The result is a golden-brown exterior that crackles with textures, paired with a soft, chewy interior that brings bakery-level quality to your kitchen. Perfect for topping with cream cheese, smoked salmon, or avocado, these bagels are an easy yet impressive addition to any brunch spread. With step-by-step instructions for dough preparation, boiling, and seeding, this recipe is achievable for home bakers and will leave your kitchen filled with the heavenly aroma of freshly baked bagels.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Active dry yeast
- 15 grams Granulated sugar
- 10 grams Salt
- 300 milliliters Warm water
- 20 grams Sesame seeds
- 20 grams Poppy seeds
- 20 grams Sunflower seeds
- 1 large Egg white
Instructions
In a large bowl, mix the all-purpose flour, active dry yeast, granulated sugar, and salt.
Gradually add warm water to the dry ingredients, mixing with a sturdy spoon or your hands until a rough dough forms.
Turn the dough onto a flour-dusted surface and knead for about 10 minutes until the dough is smooth and elastic.
Shape the dough into a ball, lightly oil a bowl, and place the dough inside, turning to coat with oil. Cover and let it rise for about 1 hour, or until doubled in size.
Preheat your oven to 220°C (428°F) and bring a large pot of water to a gentle boil.
Punch down the risen dough and divide it into 8 equal parts, shaping each into a ball. Make a hole in the center with your fingers and gently stretch into a bagel shape.
Boil each bagel for 1-2 minutes per side, then remove with a slotted spoon draining excess water.
Prepare the seed mixture by combining sesame seeds, poppy seeds, and sunflower seeds in a shallow dish.
Brush each boiled bagel with lightly beaten egg white, then dip and press into the seed mixture to coat generously on both sides.
Arrange the bagels on a parchment-lined baking tray, spacing them apart.
Bake in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
Allow to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
2262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4015 mg | 175% | |
| Total Carbohydrate | 412.9 g | 150% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 17.6 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 385 mg | 30% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 1116 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
