6 grains and sesame seed bagels

Servings 6 bagels


  • 450 g (2 2/3 cups) Tradition 6 Grains bread mix
  • 1 packet Dry yeast
  • 1 egg
  • 1 cup Water, room temperature water and egg should make up 250 ml total


  • 2 tsp (20g) Sesame seeds


  • 8 cups (2 litres) Water
  • 2 tsp (30ml) Baking Soda


  • Break egg into a 1 cup measuring cup and fill the rest with room temperature water
  • Mix together
  • Add the bread mix and dry yeast into a bowl and mix together
  • Make a well in the center and add the egg/water mix
  • Empty the contents of the bowl onto a lightly floured surface then fold and press the dough with the heels of your hands until all the flour and seeds are absorbed by the dough ball and the dough becomes sticky. Kneading for a few more minutes will give better results.
  • Return the dough to the bowl and cover with plastic wrap, without touching the dough, and let rise for one hour at room temperature.
  • After 1 hour, preheat the oven to 425° F / 220° C, with the rack in the middle of the oven.
  • Prepare the bath: pour the Baking Soda into the water and bring to a gentle boil.
  • Mix the dough again with your hands or a wooden spoon for a few seconds to release the gas.
  • Divide into six (6) equal parts (ideally with a scale or about 1/2 cup).
  • With floured hands, form smooth balls and let relax for 5 minutes on a floured surface.
  • On a floured surface, poke a hole in the center of each ball of dough using a finger or the handle of a wooden spoon, then oscillate rapidly to create a 2.5 cm (1 inch) hole.
  • Let stand another 5 minutes then create the 2.5cm hole again.
  • Poach bagels for two minutes in boiling water, no more than two at a time. Flip over after 1 minute.
  • Remove the bagels using a skimmer then place on an absorbent cloth or paper towel to remove excess water.
  • Sprinkle sesame seeds on the damp bagels.
  • Place all bagels on a large baking sheet covered with parchment paper.
  • Bake for 20 to 25 minutes until you reach the desired golden brown.
  • Before slicing, let cool completely on a rack.