There are no good bagel shops around me, and it is depressing. Unless my father-in-law brings us bagels from near him, we simply go without! That is why I am hunting to find the perfect bagel recipe. This recipe was pretty good, but I definitely need to let it proof a bit more on the second rise. Top these bagels with some scallion cream cheese and it is a solid breakfast!

RECIPE: Sesame Seed Bagels
Makes a Baker’s Dozen

SUPPLIES NEEDED:
Mixer
Measuring Cups
Baking Sheet
Pots
Slotted Spoon
Oven heated to 450
Kitchen Scale
Cooling Rack

INGREDIENTS: 
9 oz Water
0.5 oz Yeast
1 lb Flour
1 tsp Molasses
0.33 oz Salt
Molasses
Sesame Seeds

DIRECTIONS:
1)  Mix together the water, yeast, and molasses.
2) Slowly add in flour and salt. Once it is fully incorporated, set it on low speed for 8 to 10 minutes.

3) Let it rise in a warm place for about an hour.
4) Divide the dough into 2 ounce pieces. This is when kitchen scales are super useful.
4) I tried two different methods for rolling the dough, and the most effective one seemed to be to flatten the dough into a thick disk. Use your thumbs to press a whole in the center and then pull the hole open and smooth the edges.
5) I only proofed for about 15 minutes, but 30-40 minutes would probably be better.

6) Boil a pot of water with 1/4 to 1/2 cup of molasses syrup.
7) Drop into the malt syrup for 1 minute or 30 seconds on each side.
8) Place the boiled bagels on a baking sheet. Sprinkle with sesame seeds.
9) Bake for ten minutes, flip the bagels, and then bake for another 10 minutes.
10) Let cool before storing in an air tight bag or container.