Homemade Sesame Bagels: The Ultimate Chewy, Fluffy & Flavorful Recipe
Prepare to elevate your breakfast and brunch game with this comprehensive guide to making irresistible homemade sesame bagels from scratch! Forget dry, dense store-bought varieties – these bagels are a revelation. They boast a wonderfully fluffy, soft interior, a satisfyingly chewy crust, and a fantastic crunch thanks to a generous coating of toasted sesame seeds. This recipe will walk you through every step, ensuring you achieve perfect, bakery-quality bagels right in your own kitchen.
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Why You’ll Adore This Homemade Sesame Bagel Recipe
There’s simply no comparison between the vibrant, fresh taste of homemade bagels and the often lackluster versions found in supermarkets. This sesame bagel recipe stands out for several reasons, making it a favorite in our kitchen and soon to be in yours:
- Unmatched Texture: These bagels are the epitome of what a great bagel should be – wonderfully chewy on the outside with a soft, airy, and fluffy interior. The signature chewiness is achieved through specific techniques we’ll cover, guaranteeing a truly authentic experience.
- Incredible Flavor: The subtle sweetness and distinctive malty notes in the dough, combined with the earthy, nutty flavor of toasted sesame seeds, create a complex and utterly delicious taste profile that’s hard to resist.
- Easier Than You Think: Don’t be intimidated by the idea of baking bagels from scratch! While it involves a few steps, each one is straightforward, and the process is surprisingly rewarding. We’ve simplified the instructions to make it accessible for bakers of all skill levels.
- Freshness That Lasts: Unlike commercial bagels that can stale quickly, these homemade delights remain fresh and delicious for days. Plus, they freeze exceptionally well, meaning you can always have a stash of perfect bagels ready to enjoy.
- Versatile & Delicious: Whether you prefer a classic pairing or something more adventurous, these sesame seed bagels are the perfect canvas for endless toppings. They’re a versatile staple for any meal.
Toast them to perfection and slather with your favorite Cream Cheese and Smoked Salmon, whip up a trendy Smashed Avocado Bagel, or simply enjoy with a dollop of Butter and a spoonful of Jam. This homemade sesame bagel recipe is guaranteed to become a cherished addition to your baking repertoire. Trust us, you’ll be thrilled you made a big batch!
Essential Ingredients for Perfect Sesame Bagels
Creating the perfect homemade bagels requires a few key ingredients, each playing a crucial role in their final texture and flavor. Below is a breakdown of what you’ll need for these delicious sesame bagels (scroll down to the detailed recipe card for exact quantities):
For the Bagel Dough:
- Water: It must be lukewarm – not cold, which would hinder yeast activation, and certainly not too hot, as extreme heat can kill the yeast entirely. The ideal temperature is around 35°C (95°F), feeling just warm to the touch.
- Sugar: A small amount of Caster Sugar or fine white granulated sugar is used. This isn’t just for sweetness; it acts as food for the yeast, helping it activate and ensuring a robust rise. It also contributes to a subtle, pleasant sweetness in the finished bagels.
- Yeast: We recommend Instant (dry) Yeast for its convenience, as it can be mixed directly into the flour. However, active dry yeast will also work; just ensure it’s properly bloomed in warm water with a pinch of sugar first.
- Oil: Olive Oil is our preference due to the depth of flavor it imparts to the dough. If you prefer a more neutral taste or don’t have olive oil, any mild-flavored vegetable oil (like canola or sunflower oil) can be substituted. The oil contributes to a softer crumb.
- Barley Malt Syrup: This is a secret weapon for authentic bagel flavor! Barley malt syrup is traditionally used to give bagels their distinctive malty taste and helps create that beautiful, glossy, golden-brown crust. We incorporate it directly into the dough. While readily available in most supermarkets, especially in the baking or natural foods aisle, it can be substituted with Molasses, Rice Malt Syrup, or Honey if needed, though the flavor profile will vary slightly.
- Flour: This is non-negotiable for true bagel texture. You absolutely need Bread Flour, not plain/all-purpose flour. Bread flour has a higher protein content, which is essential for developing the strong gluten network that gives bagels their characteristic chewiness and structure. We have only tested this recipe with wheat flour.
- Salt: Fine Table Salt is crucial for enhancing flavor and regulating yeast activity. Don’t skip it!
- Sesame Seeds: For the signature topping, we love a mix of White and Black Sesame Seeds for visual appeal and a slightly more complex nutty flavor. Feel free to use just one type if that’s what you have or prefer.
A fantastic bonus: this recipe does not contain eggs or dairy, making these delicious eggless bagels perfectly suitable for a vegan diet!
For the Water Bath:
- Water + Baking Soda: The water bath is essential for developing the iconic chewy crust. The amount of water will depend on your pot size; aim for at least 5 to 10 cm (2 to 4 inches) to ensure the bagels float and don’t stick to the bottom during boiling. Baking soda raises the pH of the water, promoting a deeper golden-brown color and a more pronounced chewy texture through the Maillard reaction.
- Optional: Additional Barley Malt Syrup (or Molasses / Honey): For an even deeper, richer malty flavor and a darker, shinier crust, you can add a small amount of barley malt syrup (or its substitutes) to the boiling water. This enhances the traditional bagel taste.
How to Make Bagels with Sesame Seeds: Step-by-Step Guide
Crafting perfect sesame seed bagels is a rewarding process. Follow these detailed steps to achieve incredible results every time.
Crafting the Perfect Bagel Dough
- Photo 1: Begin by pouring the lukewarm water into the bowl of your stand mixer. Sprinkle in the sugar and instant yeast. Give it a gentle stir to combine, then set it aside for approximately 10 minutes. During this time, you should observe the mixture becoming frothy and bubbly on top, which is a clear indicator that your yeast is active and ready to work its magic.
Note: While instant yeast technically doesn’t require “blooming,” performing this quick step confirms your yeast is alive and potent, saving you potential disappointment later in the baking process. - Photo 2: Once your yeast is active, add the olive oil and barley malt syrup to the bowl. Mix thoroughly to ensure these wet ingredients are well incorporated.
- Photo 3: Now, it’s time for the dry ingredients. Add the bread flour, followed by the salt. It’s important to add the salt last, as direct contact with yeast can sometimes inhibit its activity.
- Photo 4: Before using the mixer, quickly mix the ingredients with your hands or a sturdy spatula for about a minute. This initial mix helps bring the flour and liquids together into a rough dough, making it easier for your stand mixer to handle and preventing flour from flying out.
- Attach the dough hook to your stand mixer. Start kneading on medium to high speed for 8 to 10 minutes. The goal is to develop the gluten fully. You’ll know the dough is ready when it becomes very soft, smooth, elastic, and passes the “windowpane test.”
The “windowpane test” is a classic baker’s method to check for sufficient gluten development. To perform it, gently pull and stretch a small piece of dough between your fingers. If the dough tears quickly, it needs more kneading. If it stretches thinly enough to allow light to pass through, forming a translucent “windowpane” without breaking, your dough has achieved optimal gluten development and is ready for the next step.
Proofing and Dividing the Dough
- Photo 5 & 6: Once the dough has been sufficiently kneaded, cover the bowl with a clean tea towel. You can leave the dough in the same bowl or transfer it to a lightly oiled, clean bowl if preferred. Place the covered bowl in a warm, draft-free spot to proof for about 1.5 hours, or until the dough has visibly doubled in size. A warm oven (turned off, with just the light on) or a sunny spot are good choices.
Alternatively, for a slower, more flavorful rise and a firmer dough that’s easier to handle, you can proof the dough overnight in the fridge for 8 to 12 hours. This cold proof also develops more complex flavors. - Photo 7: Gently punch the dough down to deflate it, releasing the trapped gases. Transfer the dough onto a lightly floured work surface. Using a sharp knife or a dough scraper, divide the dough into 8 equal pieces.
For perfectly uniform bagels, which ensures even baking, the best approach is to weigh the entire dough and then divide that weight by 8 to get the precise weight for each individual bagel piece. A kitchen scale provides invaluable accuracy here. - Photo 8: Now, begin shaping each dough piece into a tight ball. First, lightly flatten each piece with your fingers. Then, pull and fold the edges of the dough towards the center, pinching them together to create a smooth surface on top and a seam at the bottom. Flip the ball so the seam side is facing down.
Expertly Shaping Your Bagels
- Photo 9: To create a perfectly smooth, taut ball, use the palm of your hand to roll the dough. Gently pull the ball towards you on the counter, applying slight pressure on the side/bottom. Rotate the ball 90 degrees and repeat this pulling and rolling motion a few times until you have a smooth, round ball with a taut surface. This technique helps build surface tension.
- Repeat this shaping process for all 8 pieces of dough, placing each finished ball on a lightly floured surface to prevent sticking.
- Photo 10: Lightly dip one of your fingers in flour, then press firmly into the center of each dough ball to create a hole. The flour on your finger helps prevent sticking.
- If you find the dough is sticking to your finger during this step, simply re-flour your finger lightly.
- Photo 11 & 12: Gently stretch the newly formed hole with your fingers, rotating the bagel as you stretch, until you achieve the desired size and shape. Remember, the hole should be wide enough that it doesn’t close up during boiling and baking. Repeat until all your bagels are perfectly shaped.
- Prepare two baking trays by lining them with baking paper, parchment paper, or baking mats. Place half of the shaped bagels (4 bagels) on one tray and immediately transfer this tray to the fridge. This keeps the dough cool and prevents over-proofing while you work with and bake the first batch.
The ideal width for the bagel hole is a matter of personal preference. It’s important to note that after they are boiled, the bagels will not expand significantly in the oven. Therefore, the shape and size of the hole you create at this stage will largely be the shape you get once your homemade sesame bagels are baked! Aim for a hole that’s noticeable but not excessively large.
The Critical Steps: Boiling & Baking Your Bagels
- Preheat your oven to 180°C (350°F). This ensures your oven is at the correct temperature when the bagels are ready to bake.
- Photo 13: Prepare a large pot by filling it with approximately 2 liters of water. Crucially, ensure there’s enough water to have at least 5 to 10 cm (2 to 4 inches) depth at the bottom of the pot, allowing the bagels to float freely. Add the baking soda and, if desired, a little more barley malt syrup for enhanced flavor and color. Bring the water to a gentle simmer or a low boil over medium heat.
- Photo 14: Carefully place one or two bagels into the simmering water (don’t overcrowd the pot). Boil each bagel for about 30 seconds to 1 minute per side. This brief boil is essential for creating that signature chewy crust. Use a slotted spoon or a spider strainer to carefully remove the boiled bagel, allowing excess water to drain off. Transfer it to a wire cooling rack for about 1 minute to cool slightly and allow further draining.
- Photo 15: While the bagel is still warm and slightly tacky from the boil, place your sesame seeds in a shallow plate. Gently press each side of the bagel into the sesame seeds, ensuring a generous and even coating. The residual moisture from boiling will help the seeds adhere perfectly.
Alternatively, if you prefer a lighter coating of sesame seeds, simply sprinkle them over each bagel and gently press them in with your fingers to secure them to the dough. - Photo 16: Place the coated bagel onto the prepared baking tray. Repeat this boiling and coating process with the remaining 3 bagels from the first batch.
- Once the first batch of bagels is assembled on the baking tray, place them into your preheated oven. Bake for 20 to 22 minutes, or until they achieve a beautiful golden-brown color and sound hollow when tapped on the bottom. Remove from the oven and transfer to a wire rack to cool completely.
- While the first batch bakes, retrieve the second batch of bagels from the fridge. Repeat the entire boiling, coating, and baking process with these remaining bagels. This staggered approach helps prevent over-proofing and ensures optimal texture for all your bagels.
Homemade Sesame Bagels: Your Questions Answered
While the recipe might technically work with plain or all-purpose flour, it is strongly recommended to use bread flour, particularly a high-protein variety. Bread flour contains more gluten-forming proteins, which are absolutely crucial for developing the strong elastic network that gives bagels their characteristic chewy texture and recognizable soft, yet firm, crumb. Using all-purpose flour will result in a softer, more bread-like texture rather than a true bagel chew.
Barley Malt Syrup is a traditional ingredient in bagel making, and it serves two primary functions. Firstly, it imparts a unique, slightly sweet, and distinctively malty flavor that is characteristic of authentic bagels. Secondly, it contains maltose (a sugar), which aids in the browning of the dough, contributing to a rich, golden crust during baking. It can be incorporated directly into the dough for flavor and also added to the water bath for an even deeper color and shine. While it gives your bagels their recognizable flavor, it can be omitted or substituted with molasses or honey if absolutely necessary, though the flavor will be slightly different.
Yes, boiling the bagels before baking is a non-negotiable step for achieving an authentic bagel. I have experimented without boiling, and while the bagels will still bake, they will rise significantly more in the oven, losing their distinctive dense, chewy texture and classic donut shape. Boiling the bagels briefly gelatinizes the wheat starch on the exterior of the dough. This process creates a firm, shiny, and wonderfully chewy crust while sealing in moisture, which contributes to the soft interior crumb. Without boiling, you essentially end up with a round bread roll, not a true bagel.
Adding baking soda to the water bath serves a crucial purpose in bagel production. It creates an alkaline environment (raises the pH of the water), which significantly promotes the Maillard reaction during baking. This reaction is responsible for the rich, deep golden-brown color of the crust and contributes to the classic chewy texture. Without baking soda, your bagels would be paler and less chewy. Lye (sodium hydroxide) is traditionally used for an even more pronounced effect (like in pretzels), but baking soda is a much safer and readily available alternative that yields excellent results. Barley malt syrup or extract can also be used in the water for browning and flavor.
Absolutely! While a stand mixer makes kneading much easier and less laborious, you can certainly knead the bagel dough by hand. It will require a bit more time and effort, typically around 15-20 minutes of continuous kneading, to develop the gluten sufficiently. Look for the same signs of readiness: a smooth, elastic dough that passes the windowpane test. A good workout for your arms!
If your dough feels too sticky during kneading or shaping, resist the urge to add too much extra flour. A little dusting on your hands and work surface is fine, but excessive flour can make the bagels tough. Dough consistency can vary slightly due to humidity and flour brands. If it’s truly unmanageable, add a tiny bit more flour (half a tablespoon at a time). If it’s too stiff and not coming together, you might need a tiny splash of water. Trust the windowpane test; a properly kneaded dough, even if soft, should become easier to handle after proofing.
Common Bagel Baking Problems & Solutions
Even experienced bakers encounter hiccups. Here are some common issues you might face when making homemade bagels and how to resolve them:
- The dough didn’t rise: This is almost always a yeast issue. First, double-check that your yeast is alive by performing the “blooming” test at the beginning of the recipe; it should visibly foam and bubble. If it doesn’t, your yeast might be expired or inactive. Another common cause is an unsuitable proofing environment – the spot might not have been warm enough. If this happens, simply move the covered dough to a warmer location (like a turned-off oven with the light on) and allow it to proof for a longer period. Cold temperatures only slow the process, they don’t stop it.
- The dough is very soft / sticky and hard to handle: It’s normal for bagel dough to be quite soft after kneading, but it should become easier to manage after its first proof. If it’s still excessively sticky when shaping, dust your hands and work surface very lightly with flour. Avoid adding too much flour to the dough itself, as this can make your bagels tough. Alternatively, if you find dough handling challenging, proofing the dough overnight in the fridge results in a stiffer, much less sticky dough that is significantly easier to shape.
- The bagels shrink back when I try to shape them: This indicates that the gluten in the dough is too tight and hasn’t had enough time to relax. If your dough pieces are resisting shaping and springing back, cover the balls with a tea towel and let them rest on your counter for 10 to 15 minutes. This brief resting period allows the gluten strands to relax, making the dough more pliable and elastic, and much easier to stretch and shape without resistance.
- The bagels are flat or didn’t rise much in the oven: Several factors can contribute to flat bagels. It could be a sign of under-proofed dough (not enough rise) or, less commonly, over-proofed dough (which can collapse). The most common reason for homemade bagels being flat, however, is boiling them for too long. Over-boiling creates a thick, tough skin around the bagel that prevents it from expanding properly in the hot oven. Stick to the recommended boiling time of 30 seconds to 1 minute per side for optimal results.
Delicious Serving Suggestions for Your Homemade Bagels
Once you’ve baked a batch of these glorious homemade sesame bagels, the possibilities for enjoyment are endless! While the classic combination of cream cheese and smoked salmon is undoubtedly a winner, let your culinary creativity run wild with these ideas:
- Savory Sensations:
- Classic Deli Style: Pile high with your favorite tuna salad, egg salad, or chicken salad.
- Meat & Cheese: Layer with slices of sharp cheddar, provolone, or Swiss cheese, perhaps with some cured meats like pastrami, turkey, or ham.
- Mediterranean Twist: Spread with creamy hummus and top with marinated vegetables like roasted red peppers, artichoke hearts, or Kalamata olives.
- Brunch Favorite: Elevate your breakfast with a smashed avocado bagel, perhaps crowned with a perfectly poached egg and a sprinkle of chili flakes.
- Creative Meals: Use bagels as a base for fun pizza bagels (add sauce, cheese, toppings, and bake until melted) or as buns for miniature burger sliders.
- Sweet Delights:
- Simple & Sweet: A generous spread of classic butter and your favorite fruit jam or marmalade is always comforting.
- Citrusy Brightness: Elevate your bagel with a dollop of homemade tangy lemon curd.
- Nutty & Fruity: Peanut butter and sliced banana is a timeless combination, or try almond butter for a different flavor.
- Indulgent Treat: Satisfy your sweet tooth with a spread of Nutella or another chocolate-hazelnut spread.
- Berry Bliss: Top with a delicious homemade mixed berry compote for a burst of fresh fruit flavor.
Essential Tips for Baking the Best Homemade Bagels
Achieving perfect, bakery-quality bagels at home is entirely possible by keeping these key tips in mind:
- Prioritize High-Protein Flour: This is arguably the most crucial tip. Always use a high-quality bread flour. The higher protein content (typically 12-14%) is vital for developing a strong gluten network, which is what gives bagels their characteristic chewy texture. Using all-purpose (plain) flour will result in a softer, more bread-like product, not a true bagel.
- Mind the Boiling Time: Do not over-boil your bagels! Boiling them for too long (more than 30 seconds to 1 minute per side) will create an overly thick and tough skin. This dense outer layer will prevent the bagels from rising properly in the oven, leading to flat, heavy, and less desirable bagels. The brief boil is just enough to gelatinize the starch on the surface, creating that perfect crust.
- Customize Your Bagel Hole: The size of the hole in the center of your bagels is entirely up to your personal preference. Remember that after boiling, the bagels will not expand significantly in the oven. The shape and size of the hole you create during the shaping stage will largely be preserved through baking, so make it exactly how you like it!
- Prevent Over-Proofing with Batch Processing: To avoid the risk of your bagels over-proofing, especially in a warmer environment, it’s wise to work in two batches. After shaping all the individual dough balls and forming them into their classic donut shape, place half of the bagels (typically 4) on a prepared baking sheet and refrigerate them. While the first batch is being boiled and baked, the second batch will safely slow-proof in the fridge, preventing them from becoming too airy or collapsing.
- Ensure Yeast Activity: Always check your yeast! Even instant yeast can sometimes be inactive. The initial step of mixing it with warm water and sugar and letting it sit until frothy is a simple but essential way to confirm your yeast is alive and well, saving you time and ingredients.
- Don’t Be Afraid to Knead: Bagel dough requires significant kneading to develop that strong gluten network. If kneading by hand, be prepared for a good workout; if using a stand mixer, let it run for the full recommended time. The “windowpane test” is your best friend here!
Storing & Freezing Your Homemade Sesame Bagels
One of the many benefits of making homemade sesame bagels is how well they store, allowing you to enjoy fresh-tasting bagels whenever a craving strikes.
- Storing Fresh Bagels: Your freshly baked bagels will remain wonderfully fresh for up to three days when stored properly. Keep them at room temperature in an airtight container, a dedicated bread box, or a sealed plastic bag. This prevents them from drying out and maintains their delicious texture. For best enjoyment, lightly toast them before serving.
- Freezing for Long-Term Storage: Bagels are excellent candidates for freezing, allowing you to extend their shelf life significantly. To make future enjoyment even easier, I highly recommend pre-slicing them in half before freezing. This way, you can grab a frozen bagel straight from the freezer and pop it directly into your toaster, toasting it until warm and golden. Alternatively, you can take them out of the freezer and let them thaw at room temperature for a few hours before slicing and toasting. Properly frozen bagels can last for up to 3 months.
More Delicious Bread & Bakery Recipes
If you loved making these homemade sesame bagels, you’ll surely enjoy exploring more of our delightful bread and bakery creations. Baking bread from scratch is incredibly rewarding, and we have a variety of recipes to inspire your next baking adventure:
- Classic French Brioche Loaf Bread
- Indulgent Cinnamon Babka Swirl
- Rich Chocolate Brioche Bread
- Cozy Cinnamon Roll Bread Loaf
- Savory Sweet Potato Buns
- Decadent Chocolate Chip Brioche
- Warm Apple Cinnamon Pull Apart Bread
- Beautiful Braided Challah Rolls
- Seasonal Pumpkin Buns
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Recipe
Sesame Bagels
Print Recipe
Ingredients
- 320 ml (1 1/3 cup) Water, lukewarm
- 10 gr (1 tablespoon) Caster Sugar, or fine white granulated sugar
- 9 gr (2 teaspoon) Instant Yeast
- 30 ml (2 tablespoons) Olive Oil, or vegetable oil
- 20 gr (1 tablespoon) Barley Malt Syrup, or molasses / honey
- 500 gr (3 1/3 cups) Bread Flour
- 8 gr (1 1/2 teaspoon) Fine Salt
- 1 teaspoon Baking Soda (for water bath), plus water to fill a pot
- Black & White Sesame Seeds, to taste
Instructions
Bagel Dough
- Mix the lukewarm Water, Sugar and Instant Yeast in the bowl of your stand mixer. Set aside for about 10 minutes or until the top looks frothy and bubbly (see note 1).
- Mix in the Olive Oil and Barley Malt Syrup, then add the Bread Flour and lastly the Salt. Quickly mix by hands or with a spatula to start combining the ingredients, then knead with the dough hook of your stand mixer for 8 to 10 minutes on a medium to medium high speed. The dough should be very soft and stretchy – and pass the “windowpane test” (see note 2).
- Cover the bowl with a tea towel and leave to proof in a warm spot for about 1,5 hour – or until it has doubled in size (see note 3).
- Punch the dough to deflate it and transfer over a lightly floured surface. Cut it into 8 even pieces – using a kitchen scale to weight the dough for accuracy.
Shaping the Bagels
- Start shaping each piece of dough into a tight ball. First, slightly flatten each ball with your fingers then pull and fold the edges towards the centre. Flip the ball so that the seam is facing down. Pull the ball towards you, pressing gently on the side / bottom of the dough. Turn 90 degrees and repeat the process a few times. Then place your palm over the ball and roll it between the palm of your hand and kitchen counter to get a smooth ball. Repeat for each of the 8 doughs.
- Cover one of your finger in flour then press the centre of each ball to create a hole. Gently stretch the hole until you get the desired shape (see note 4). Repeat until all the bagels are shaped.
- Prepare two baking trays with baking paper or mats. Put half of the bagels on one of the tray and place in the fridge while you boil and bake the second batch.
Boiling & Baking
- Preheat your oven on 180’c/350’f. Prepare a large pot with about 2 litres of water – or enough water to have at least 5 to 10cm (2 to 4 inch) of water at the bottom of your pot. Add the Baking Soda, turn on medium heat and bring to a simmer.
- Boil each bagel for about 30 seconds to 1 minute on each side. Pick up the boiled bagel with a slotted spoon to drain the excess water and place on a cooling rack to cool down for about 1 minute.
- Place the Sesame Seeds in a small plate. Once the bagel has slightly cooled, dip it into the sesame seeds to coat them. The seeds should easily stick to the bagel (see note 5).
- Place on the prepared baking tray and repeat with the other 3 bagels.
- Place in the oven to bake for 20 to 22 minutes, or until golden. Take out of the oven and leave to cool down completely. While the first batch is in the oven, take the second batch out of the fridge and repeat the boiling, coating and baking process.
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Notes
- Although not required when using instant yeast like here, this step is used to check that the yeast is active. The water should ideal be around 35°C (95°F).
- The “windowpane test” is a way to assess whether or not the dough has been kneaded enough – and if there is enough gluten development. To do the test, gently pull and stretch a small piece of dough. If the dough breaks quickly, it needs to be kneaded for longer. If it stretches easily without breaking and you can see light coming through it, it has passed the windowpane test.
- Alternatively, you can also proof the dough overnight in the fridge for 8 to 12 hours.
- How wide should the bagel hole be? That is up to you! Once they are boiled, the bagels will not rise or expand a lot – so the shape you create at this stage is basically the one you will get once the homemade sesame bagels are baked!
- Alternatively if you want less sesame seeds, simply sprinkle them over each bagel and gently press them in with your finger to make sure they stick to the dough.
Nutrition (per serving)
Homemade Sesame Bagels Story