Easy Homemade Sesame Bagels

Sesame bagels are the ultimate breakfast comfort food that brings bakery-quality flavor right to your kitchen. I’ve been perfecting this recipe since my early days of bread baking, and there’s nothing quite like the aroma of fresh bagels filling your home.

There’s something magical about making your own bagels – maybe it’s the satisfying process of shaping each one by hand, or the way that first bite delivers the perfect balance of chewy interior and sesame-crusted exterior. This homemade sesame bagel recipe transforms simple ingredients into something truly special, giving you that authentic New York-style experience without leaving your kitchen, just like my New York Style Bagels which deliver classic deli flavor every time. The best part? They stay fresh for days and freeze beautifully for busy mornings ahead.

Let’s get cooking!

Why You’ll Love This Homemade Sesame Bagel Recipe

These sesame bagels have become a weekend tradition in my kitchen, inspired by the classic American bagel shops that have been serving up this timeless favorite for generations. What started as a quest for the perfect breakfast treat has turned into a foolproof recipe that delivers consistent, delicious results every single time.

• Easy to make with everyday pantry ingredients you likely already have
• Perfect chewy texture with that signature bagel bounce
• Stays fresh for up to 3 days at room temperature
• Freezes beautifully for quick weekday breakfasts
• Much more affordable than buying from bakeries
• Customizable with your favorite toppings and spreads

Ingredient Note List

Bread Flour: The high protein content in bread flour develops the gluten structure that gives these sesame bagels their signature chewy texture and prevents them from becoming too dense. (For insights on how choosing whole grains and high‑protein flours enhances texture and nutrition, see USDA MyPlate’s guidance in “Make Half Your Grains Whole Grains”)

Instant Yeast: I always recommend instant yeast because it activates quickly and creates that perfect rise without requiring pre-proofing in warm water.

Barley Malt Syrup: This ingredient gives authentic bagels their distinctive slightly sweet flavor and helps create that beautiful golden-brown crust during baking.

Lukewarm Water: The temperature should feel just warm to the touch – too hot will kill the yeast, while too cool won’t activate it properly.

Olive Oil: A small amount of oil keeps the dough tender and adds richness without making the bagels heavy or greasy.

Baking Soda: Adding baking soda to the boiling water creates an alkaline environment that gives the bagels their characteristic chewy exterior and glossy finish.

Black and White Sesame Seeds: The combination of both varieties creates visual interest and adds a nutty flavor that complements the bagel’s mild sweetness perfectly.

Fine Salt: I prefer fine salt because it distributes evenly throughout the dough and enhances all the other flavors without creating salty pockets.

How to Make Homemade Sesame Bagels

Step 1. I usually start by mixing the lukewarm water, sugar, and instant yeast in my stand mixer bowl, letting it sit for about 10 minutes until it becomes frothy and bubbly – this tells me the yeast is active and ready.

Step 2. My grandmother always said to add the wet ingredients first, so I stir in the olive oil and barley malt syrup until everything is well combined.

Step 3. I’ve found that adding the bread flour first, then the salt, prevents the salt from directly contacting the yeast and potentially slowing down the rising process.

Step 4. Using the dough hook on medium speed, I knead for 8-10 minutes until the dough passes the windowpane test – when you can stretch a small piece thin enough to see light through it without tearing.

Step 5. For the first rise, I cover the bowl with a tea towel and let it proof in a warm spot for about 1.5 hours until doubled in size – my husband prefers when I place it near the sunny kitchen window.

Step 6. After punching down the dough, I divide it into 8 equal pieces using my kitchen scale for accuracy, ensuring each sesame bagel will be the same size.

Step 7. I shape each piece into a tight ball by pulling the edges toward the center, then roll it between my palm and the counter to create a smooth surface.

Step 8. To create the holes, I dip my finger in flour and press through the center, then gently stretch the opening to about 2 inches – remember, it won’t expand much during baking.

Step 9. While my oven preheats to 180°C, I bring a large pot of water with baking soda to a gentle simmer, not a rolling boil which can make the bagels tough.

Step 10. I boil each bagel for 30 seconds to 1 minute per side, then immediately dip the slightly cooled bagels into sesame seeds before placing them on the baking tray.

Step 11. For best results, I bake them for 20-22 minutes until golden brown, working in batches to ensure each sesame bagel gets the attention it deserves.

How to Store & Reheat

I usually store fresh sesame bagels in an airtight container at room temperature, where they stay perfectly soft and chewy for up to 3 days. Make sure they’re completely cooled before storing to prevent condensation from making them soggy.

If you’d like to freeze them, I recommend slicing the bagels first, then wrapping them in aluminum foil and placing in a freezer bag. They keep beautifully for up to 3 months and make busy mornings so much easier.

For best results, I like to toast frozen bagel halves directly from the freezer, or let them thaw at room temperature for a few hours if you prefer them soft. Fresh bagels can be warmed in a 300°F oven for 5 minutes to restore that just-baked texture.

What to Serve with Sesame Bagels

Cream Cheese and Smoked Salmon: The rich, creamy texture of cream cheese pairs beautifully with the nutty crunch of sesame seeds, while the smoked salmon adds a luxurious touch that makes any morning feel special.

Avocado and Poached Egg: In my kitchen, I often serve toasted sesame bagels with creamy avocado and a perfectly runny poached egg – the combination creates a satisfying breakfast that keeps you full for hours.

Tuna Salad: The hearty texture of a sesame bagel holds up perfectly to a generous scoop of tuna salad, making it an ideal lunch option that’s both filling and flavorful.

Butter and Strawberry Jam: Sometimes the simplest combinations are the best – warm butter melting into the bagel’s nooks and crannies, topped with sweet strawberry jam for a classic comfort food experience.

Hummus and Fresh Vegetables: for a lighter option, I love spreading hummus on a sesame bagel and adding cucumber slices or sprouts, or pairing with a crisp side like my Healthy Breakfast Bread.

Peanut Butter and Banana: This combo is always a hit at our breakfast table, providing protein and natural sweetness that pairs wonderfully with the nutty flavor of the sesame seeds—or try with a side of Greek Yogurt Bagels for a protein-packed spread.

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