Imagine biting into a perfectly golden, crispy bagel with a delightfully chewy texture that transports you straight to the heart of Iraqi cuisine. These aren't your ordinary bagels – they're a culinary masterpiece that will revolutionize your breakfast and snack game! With a crisp exterior, soft interior, and a sprinkle of nutty sesame seeds, these Round Crunchy Bagels are about to become your new obsession. Whether you're a baking enthusiast or a curious foodie, this recipe promises to turn your kitchen into a gourmet bakery that will have everyone begging for more.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Iraqi
Serves: 8 bagels
Ingredients
- 4 cups all-purpose flour
- 1 packet active dry yeast
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 1/2 cups warm water
- 1 tablespoon baking soda (for boiling)
- Sesame seeds (for topping)
Instructions
- In a large mixing bowl, combine warm water, sugar, and active dry yeast. Let the mixture sit for 5-10 minutes until it becomes frothy and activated.
- In a separate large bowl, mix all-purpose flour and salt. Create a well in the center and gradually pour in the yeast mixture.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. The dough should be firm and not sticky.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- Punch down the risen dough and divide it into 8 equal portions. Roll each portion into a smooth ball.
- Using your thumb, create a hole in the center of each ball, stretching to form a bagel shape. Ensure the hole is about 1-2 inches wide.
- Let the shaped bagels rest and proof for another 15-20 minutes while you prepare the boiling water.
- Preheat the oven to 425°F (220°C). In a large pot, bring water to a boil and add baking soda.
- Carefully drop bagels into the boiling water, cooking each side for about 1 minute. This creates the characteristic chewy exterior.
- Remove boiled bagels with a slotted spoon, drain excess water, and place on a parchment-lined baking sheet.
- Sprinkle generously with sesame seeds immediately after boiling.
- Bake in the preheated oven for 20-25 minutes until golden brown and crispy.
- Remove from oven and let cool on a wire rack for at least 15 minutes before serving.
Tips
- Yeast is Key: Ensure your yeast is fresh and active. The frothy mixture is crucial for perfect rise and texture.
- Kneading Matters: Don't rush the kneading process. A full 8-10 minutes develops the gluten, giving your bagels that signature chewy texture.
- Water Temperature: Use warm (not hot) water when activating yeast. Too hot will kill the yeast, too cold won't activate it properly.
- Boiling Technique: The baking soda in boiling water is the secret to that classic shiny, crisp exterior. Don't skip this step!
- Sesame Seed Trick: Sprinkle sesame seeds immediately after boiling while the surface is still wet – this helps them stick perfectly.
- Resting is Crucial: Allow proper rising and proofing times. Patience ensures a light, airy interior.
- Oven Positioning: Bake in the middle rack for even browning and consistent cooking.Pro tip: These bagels freeze beautifully! Cool completely, then store in a freezer bag for up to a month. Just toast when ready to enjoy!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 48g
Protein: 7g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
