Poppy Seed Bagels
These poppy seed bagels are soft and chewy on the inside, with a crisp, golden crust and that slight crunch from the poppy seeds. They’re the perfect bagel to toast up for breakfast or enjoy fresh out of the oven with your favorite spread.
About these bagels
The dough for these bagels is a little different from the classic New York-style version. It’s made with a higher hydration—64% —which means it’s slightly stickier to handle, but it creates a softer inside with an airier crumb. They’re still perfectly chewy on the outside thanks to a quick boil in a water bath before baking.
Honey bath, baking soda bath, or egg wash?
There are a few options for getting that golden crust on your bagels.
- Honey bath + egg wash (my favorite): The honey bath adds a subtle sweetness to the crust and helps the poppy seeds stick, while the egg wash gives a deep, glossy finish.
- Honey bath only: If you skip the egg wash, the honey bath still gives a lovely golden color and sweetness, though the finish will be slightly less glossy.
- Baking soda bath: This is a great option if you prefer an egg-free method or want a slightly firmer crust. The baking soda triggers the Maillard reaction, a chemical process where sugars and proteins on the surface of the bagel react under heat, creating a beautifully browned crust.
Kneading the Dough
Kneading needs to happen for the structure and elasticity of the dough. You can use a stand mixer or knead by hand.
- With a stand mixer: Attach the dough hook and knead on low speed for 6-8 minutes until the dough becomes smooth.
- By hand: Knead on a clean surface for 8-10 minutes. The dough will feel sticky and shaggy at first, but keep working it—it will become soft and slightly springy as the gluten develops.
Once kneaded, let the dough rise until it has doubled in size. This step can also be done overnight in the fridge for better flavor and it gives you more flexibility for when you’re ready to bake.
Shaping the Bagels
After the first rise, punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball, then let them rest for 5 minutes to relax the gluten. To shape the bagels:
- Press your thumbs through the center of each ball to create a hole.
- Gently stretch the dough around your fingers to widen the hole, forming a classic bagel shape.
Let the shaped bagels rise again briefly until they’re slightly puffy. Be careful not to over-proof them—this second rise is just to help the bagels hold their shape.
Poaching and Topping
Poaching is what gives bagels their iconic chewy crust. Prepare your poaching liquid based on your preferred method:
- Honey Bath: Add a few tablespoons of honey to boiling water.
- Baking soda bath: Add baking soda to the boiling water for a deep golden color and a firmer crust, thanks to the Maillard reaction.
Poach each bagel for about 1 minute, flipping halfway through. This step gelatinizes the surface which gives the chewy texture.
After poaching, transfer the bagels to a lined baking tray. Brush them with an egg wash (or skip this step for an egg-free option) and generously sprinkle with poppy seeds.
Baking the Bagels
Bake the bagels until they’re deeply golden and crisp. To avoid over-browning the bottoms, use a silicone mat or double up your baking trays for insulation. Let the bagels cool on a wire rack before slicing or serving.
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Poppy Seed Bagels
These poppy seed bagels are soft and chewy on the inside, with a crisp, golden crust and that slight crunch from the poppy seeds.
Ingredients
Bagel dough
- 300 g (1 1/4 cup) water
- 25 g (2 Tbsp) brown sugar or honey
- 7 g (2 tsp) instant yeast or active dry yeast
- 470 g (3 3/4 cup) bread flour
- 9g (1 1/2 tsp) salt
- Poaching
- 2litres (8 cups) water
- 1-2 Tbsp honey (or brown sugar)
Topping
- 1 Egg whisked with 1 Tbsp water
- 3-4 Tbsp poppy seeds
Instructions
- In a large bowl, mix the water, yeast, and sugar. If using active dry yeast, let it sit for 5-10 minutes until foamy. Add the flour and salt, mix with a fork until a shaggy dough forms, then use your hands to bring it together. Knead on a clean surface for about 8 minutes until smooth and strong, or use a stand mixer with a dough hook.
- Let the dough rise until doubled in size. Punch it down, remove from the bowl, and divide into 8 equal pieces. Shape each piece into a ball and let them rest for 5 minutes. To shape the bagels, press your thumbs through the center of each ball to create a hole, then gently stretch the dough to widen it.
- Let the bagels rise again briefly at room temperature until slightly puffy but not doubled. Place each one on a square of parchment paper for easy handling.
- Bring a large pot of water to a boil and stir in honey. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat.
- Poach the bagels one at a time, parchment side up, and remove the paper once they’re in the water. Let them poach for 1 minute, flipping after 30 seconds. Transfer them to the baking sheet with a slotted spoon.
- Brush the bagels with egg wash and sprinkle generously with poppy seeds. Bake for 20-25 minutes until golden brown. Cool before slicing and serving.
Notes
Baking soda bath: Dissolve 1-2 tablespoons of baking soda in 2 liters (8 cups) of boiling water. Poach bagels for 30 seconds on each side. This will give the bagels a deep golden shine without the need for egg wash. See notes in the post for more info.
Top tip: The bagels are cooked in a very hot oven which can cause their bottoms to brown a lot. To avoid over-browning the bottoms, use a silicone mat or double up your baking trays for insulation.
Nutrition Information
Yield
8Serving Size
1 bagelAmount Per Serving Calories 226Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 440mgCarbohydrates 46gFiber 2gSugar 3gProtein 8g
