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.
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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 |
293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.5 g | 6% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 497 mg | 22% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 2.2 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 125 mg | 3% | |
*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.
