Sesame and Nigella Seeds Bagels

IMG_5471IMG_5474IMG_5477I’m a bread Lover and since my childhood, I’ve loved playing with dough. The stretchy and sticky texture, kneading,  the smell of the fresh yeast, the bubbles and watching the dough rise. If you’ve never tried to make bread before, you should at least try it once in your life!

Last week, I missed Fiesta Friday but today I’m on time for Fiesta Friday #122  with some fresh, delicious and home made bagels. I like these bagels with a hole in the middle. I discovered these beauties when I was living in Montréal, so great when they’re warm, and perfect for sandwiches or served for breakfast with salted butter and maple syrup on the top. A treat for my taste buds.

Thank you to our wonderful host Angie, and big thanks to Mollie @ The Frugal Hausfrau and Aruna @ Aharam for co-hosting this week’s Party!

This recipe is adapted from the book “How to make bread” from Emmanuel Hadjiandreou. In his book, the entire process is made by hand, but lazy me used a stand mixer.

Serves: 6 bagels

Ingredients: (for the dough)

  • 500g of plain flour/all purpose flour
  • 20g of caster sugar
  • 5g of fresh yeast
  • 10g of salt
  • 20g of melted butter
  • 1 egg
  • 250ml of warm water
  • 1 egg yolk for the brush
  • Sesame seeds
  • Nigella seeds

PicMonkey CollageProcedure:

  1. In the mixing bowl on the stand mixer add the flour and the sugar.
  2. Crumble the fresh yeast in the middle and add the salt on the side.
  3. Start to mix all the ingredients with the hook of your stand mixer on a low speed.
  4. In a medium bowl whisk 1 egg with 250ml of water.
  5. Add the mix to the bowl and now mix on a medium speed for a few minutes.
  6. Add the melted butter.
  7. Finally, mix on a high speed until the dough becomes elastic and detaches from the bowl.
  8. Cover the dough with a clean kitchen cloth and let the dough rise for 1 hour.
  9. After 1 hour transfer the dough on a clean floured surface, punch it down gently to release the air.
  10. Divide the dough into 6 equals balls.
  11. Roll each ball to make a perfectly round shape.
  12. Using your fingers make a hole in the middle and stretch out the dough to make the hole larger.
  13. Flour a baking tray and transfer the bagels to the top.
  14. Let the bagels rise for 10mn
  15. Bring a large pot with 1,5 liters of water with 5g of salt to boil.
  16. Add 3 bagels at the same time into the large boiling pot.
  17. Cook for a few minutes then flip the bagels and let them boil for 3 more minutes.
  18. Remove the bagels with a spatula and put them on a floured baking tray (let them cool for a few minutes).
  19. Preheat the oven to 240C degrees.
  20. Brush each bagel with 1 egg yolk and sprinkle the tops with sesame seeds or nigella seeds.
  21. Bake the bagels and reduce the heat to 200C degrees.
  22. Cook for 15 minutes (more or less depending on the oven).
  23. Remove from the oven and serve your bagels with any topping that you like and enjoy (I added some smoked salmon and Greek yogurt with dills).

Bonne dégustation!

PS: If you use dry yeast follow the instructions on the package.

44 thoughts on “Sesame and Nigella Seeds Bagels

  1. Julie is Hostess At Heart

    I’ve never made bagels before and you’ve inspired me to do it! I was just whining today that our favorite bagel shop always cuts my bagel with a knife that had onion or garlic on it. No big deal unless it’s a cinnamon raisin bagel! These are just beautiful!

  2. mawarre

    Delicious, delicicious, delicious! I’ve not made bagels, but now I want to. I have been experimenting with sour dough, which takes a lot of committment to achieve a good result, as well as several days waiting. This looks like a much easier way to satisfy the urge for chewy, tasty and satisfying bread. thanks for sharing. margaret

    • lapetitepaniere

      Thank you so much Margaret and I’m so glad you liked it. Actually I’m learning to make bread with sourdough (not easy at all); I still experimenting and I hope to get it one day 😀 It takes a lot of patience! 🙂
      Linda!

  3. Hilda

    I love the idea of using nigella seeds which I’ve never done or tasted before. I am growing nigella so that I have some for cooking and looking for ways to use them.

    • lapetitepaniere

      Thank you very much Hilda. The taste of nigella seeds is spicy and very strong. Also the oil has a lot of healthy benefit. I would love to hear your feedback. Have a nice week! 🙂

  4. Aruna

    Just this past week I was thinking of getting some bagels (a rare find in India) because I had this craving for Bagels and Cream Cheese. May be now I will just make some. 🙂

    Happy Fiesta Friday 🙂

  5. Loretta

    What a genius you are my friend! Your culinary skills never cease to amaze me. These bagels look fabulous, and I love that crunch on the top. Is that smoked salmon I see in the background? I can just imagine that and cream cheese on a bagel. Wow!

    • lapetitepaniere

      Thank you so much Loretta for your kinds and encouraging words. You’re right, this is smoked salmon in the background of the picture. Salmon and bagels are a perfect match and also yummy. Have a nice day! 🙂

  6. Fae's Twist & Tango

    Oh Wow, Linda, You are the first person I know who bakes bagels… and so perfectly! You’ve never stopped amazing me with your talents for all aspects of cooking. I can imagine the aroma of baked breads in your kitchen. 🙂

  7. skd

    You make the most amazing breads Linda! They could be easily passed off as professional made maybe even better. And the best part is that you make it sound so easy for others to try. ☺👍

  8. Sophie33

    Waw, your bagels look just stunning & fabulous at the same time! Now, I need to make them soon! They must taste heavenly too! 🙂 MMMMM! Fab photos too! x

  9. NanouC

    Salam
    I just found your blog and it s wonderful! I ve tried 2 recipes of homemade bagel but it s never as good as the real ones. Was wonderinh if u had better success with this recipe? Is it as goid as the ones we used to have in montreal?

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