Homemade Sesame Seed Bagels (Easy Step-by-Step Recipe)

If you’ve ever wanted to make homemade bagels from scratch, this simple sesame seed bagel recipe is the perfect place to start. With just a handful of ingredients, you can create chewy, golden bagels with that classic bakery-style crust — no special equipment needed.

This recipe is part of my spring breakfast series, and while it may look impressive, it’s actually very straightforward (even if things don’t always go to plan in the kitchen 😅).

Why you’ll love this recipe

• Easy, beginner-friendly method

• Classic chewy bagel texture

• Perfect for meal prep and freezing

• Uses simple pantry ingredients

• Delicious with both sweet and savoury toppings

• They're easier than you may think

Ingredients

• 750 g flour

• 9 g instant yeast

• 450 ml warm water

• 3 tsp muscovado sugar

• 1 tsp baking soda

• 3 tsp fine sea salt

Extras:

• 1 egg, beaten

• Sesame seeds

• 1 tsp baking soda (for boiling water)

How to make sesame seed bagels

1. Make the dough

Add the flour, yeast, sugar and salt to a mixing bowl or stand mixer. Mix briefly, then slowly add the warm water. Knead for about 5 minutes until a smooth, firm dough forms.

2. First rise

Transfer the dough to a lightly oiled bowl, cover, and leave in a warm place until doubled in size (around 1–2 hours).

3. Shape the bagels

Knock back the dough and divide into 12 equal portions. Roll into balls and create a hole in the centre of each to form the classic bagel shape.

4. Second rise

Cover and leave to rest for about 1 hour.

5. Boil the bagels

Bring a large shallow pan of water to a gentle simmer and add 1 teaspoon of baking soda. Boil each bagel for 45 seconds on each side, then transfer to a lined baking tray.

6. Top and bake

Brush with beaten egg and sprinkle generously with sesame seeds. Bake in a preheated oven at 180°C for 20–25 minutes, until golden brown.

Tips for perfect bagels

• Don’t skip the boiling step — this creates the signature chewy crust

• Make sure your dough is firm, not sticky

• Leave enough space between bagels when shaping to prevent sticking

• Bake until deeply golden for the best flavour

Storage and freezing

• These bagels are perfect for batch cooking:

• Store in an airtight container for up to 3 days

• Freeze for up to 2 months

• Reheat in the oven or toaster for best results

Serving ideas

• Cream cheese and honey

• Butter and jam

• Eggs and avocado

• Ham fried egg and cheese

• Eggs Mayo with crispy bacon and micro greens

• Or simply toasted with butter