Bakery, Breakfast

Sesame and Poppy Seed Bagels

Sesame and Poppy Seed Bagels
21 mins
1 hr
Portions / Servings: 6 bagels
Auteur: Fannelie Stammegna, Importations Nobelhaus Inc
  • 300 g of water
  • 1 tbsp. dried instant yeast
  • 500 g of flour
  • 1 tbsp. of salt
  • 1 egg
  • Mix of seeds such as sesame, poppy, sunflower, flax, pumpkin
Varoma cooking
  • 300 g of water
  • 15 g of sugar
  • 15 g of bicarbonate
  1. Put water and yeast in mixing bowl. Activate 3 min / 37°/ speed 1.
  2. Add flour and salt. Knead 5 min/dough mode.
  3. Shape the bagels by making a big ball then by cutting it into 6 pieces. Shape each into a ball and flatten. With your index finger in the center of the disc, perforate and turn so that the hole of the bagel becomes at least 5 cm large (to avoid closing when cooking).
  4. Place the bagels on a pre-oiled Varoma dish and tray. 2 bagels in the Varoma dish and 4 on the tray.
  5. Pour 300 g of water in mixing bowl, add sugar and baking soda. Close mixing bowl and place Varoma. And let bagels rise for 30 minutes in closed Varoma.
  6. Then, cook 13 min / Varoma / speed 4.
  7. Meanwhile, preheat oven to 450°F and prepare the beaten egg for gilding.
  8. At the tone, carefully remove bagels and place on a baking pan covered with parchment paper.
  9. Brush egg over bagels and sprinkle seeds of your choice. Immediately bake for 10 minutes at 425°F.
  10. Allow to cool before serving.
  1. For sweet bagels, replace half of the water from Step 1 with milk and add 80 g vanilla or cinnamon sugar.
  2. You can make pink bagels by adding in step 2, 4 c. of beet powder. This will give a nice color but not the taste of beetroot.

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