Poppy Seed Bagels
These homemade Poppy Seed Bagels are the perfect balance of a soft, chewy interior and a golden crust speckled with nutty, aromatic poppy seeds. This recipe involves creating a beautifully elastic dough from scratch, shaped into classic bagels, and boiled with baking soda to achieve the traditional dense texture you crave. After baking to perfection, these bagels are irresistibly crisp on the outside and fluffy on the inside, making them ideal for a breakfast sandwich, a smear of cream cheese, or enjoyed on their own. With simple pantry staples like bread flour, active yeast, and poppy seeds, you can recreate this bakery-quality treat at home. Impress your friends and family with these delightful bagels, crafted in just under two hours! Perfect for brunch enthusiasts and bagel lovers alike, this recipe is your new go-to for homemade bagels that rival your favorite deli’s.
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Recipe Information
Ingredients
- 500 grams Bread flour
- 7 grams Active dry yeast
- 300 milliliters Warm water (110°F/45°C)
- 2 tablespoons Granulated sugar
- 2 teaspoons Salt
- 1 tablespoon Vegetable oil
- 3 tablespoons Poppy seeds
- 2 tablespoons Baking soda
- 2 liters Water for boiling
Instructions
In a large bowl, mix warm water and sugar, then sprinkle the yeast over the surface. Let it sit for about 5 minutes until frothy.
Add the salt, oil, and half of the flour to the yeast mixture. Mix until a loose dough forms.
Gradually add the remaining flour, mixing until a firm dough develops.
Turn the dough onto a lightly floured surface and knead for about 10 minutes, until it is smooth and elastic.
Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size.
Punch down the dough to release the air, then divide it into 8 equal pieces.
Roll each piece into a smooth ball, then poke a hole in the center using your fingers to form a bagel shape. Stretch the hole to about 2 inches in diameter.
Preheat your oven to 220°C (428°F) and line a baking sheet with parchment paper.
Bring 2 liters of water to a boil in a large pot, add the baking soda, and adjust to a gentle boil.
Drop each bagel, one at a time, into the boiling water. Boil for 1 minute, flip, and boil for another minute on the other side.
Use a slotted spoon to remove the bagels from the water, allowing excess water to drip off.
Place bagels on the prepared baking sheet, sprinkle with poppy seeds while still damp.
Bake in the preheated oven for 20 minutes, or until golden brown and firm.
Transfer bagels to a wire rack to cool before serving.
Nutrition Facts
Calories |
2189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 12294 mg | 535% | |
| Total Carbohydrate | 415.4 g | 151% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 27.4 g | ||
| Protein | 67.6 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 464 mg | 36% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 831 mg | 18% | |
*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.
