Single Boiled Sesame Bagel

Name: Single Boiled Sesame Bagel
Total time: 190 min
Yield: 1 portions
Cuisine: American
Ingredients: 3 g Sesame seeds; 4.25 cups Water 38 ml dough, 1000 ml boiling bath discarded; 0.5 cup Flour; 0.65 g Yeast Active dry yeast; 2.5 g Sugar; 1.3 g Salt Measured dough salt

One modest chewy yeast bagel, briefly boiled in plain water before baking, with its measured sesame topping and no fillings.

Ingredients

3 g

Sesame seeds

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4.25 cups

Water

0.5 cup

Flour

0.65 g

Yeast

2.5 g

Sugar

1.3 g

Salt

Steps

105 min1

Mix all the yeast and sugar with 38 ml lukewarm water and stand for 5 minutes. Add all the flour and measured salt. Knead on a clean unfloured surface for 10 minutes into a smooth firm dough. Cover and rise for 90 minutes until puffy. Keep the remaining 1000 ml water for the boiling bath.

45 min2

Deflate the dough and shape all of it into one tight ball. Push a finger through the center and gently stretch into a ring with a 4 cm hole. Set on baking paper, cover loosely and proof for 30-45 minutes until slightly puffy but still resilient. Do not let the hole close.

1 min3

Simmer

Preheat the oven to 230 °C. Bring all the reserved bath water to a gentle boil in a small saucepan wide enough for the ring. Lower in the bagel, simmer for 30 seconds, turn carefully and simmer for 30 seconds more. Lift out with a slotted spoon and discard the bath water. Set on fresh baking paper and press all the sesame seeds onto the damp top. No sugar, malt or salt is added to the bath.

32 min4

Bake

Bake at 230 °C for 18-22 minutes until well browned and cooked through. Cool on a rack for 10 minutes before slicing. Serve the entire bagel with all its sesame topping as one bread portion; butter, cream cheese, eggs and sandwich fillings are not included.