I’m on my own for most of this weekend and when that happens I usually try to conquer a fun baking project. Usually, bread baking is my best bet. It’s satisfying, not so sugary that I will inevitably eat the entire thing, and the finished product always makes me so proud.

Sesame and Poppy Seed Bagel Loaf

In Montreal, we have quite a few bagel shops where you can load up on delicious Montreal-style bagels, but sometimes I pine for the soft and chewy New York bagel. Luckily, they can be made at home, and with some time and a little love they can turn out exactly how you planned.

Sesame and Poppy Seed Bagel Loaf

I like to freeze my bagels after making them and then enjoy them throughout the month, but after seeing this bagel loaf one afternoon I knew I needed to try it. Sliceable bagel bread?! Total game changer.

Sesame and Poppy Seed Bagel Loaf

And the texture did not disappoint! When you slice into the bread and toast it the dough stays good and dense for optimal butter and cream cheese smearing. I couldn’t be happier right now.

Sesame and Poppy Seed Bagel Loaf

So, while Paul’s in China being a wild man (oh yeah, Paul is totally in freaking China right now!!), I’ll be here baking various breads and watching season 2 of Hannibal like it’s my job.

Side note: does anyone else watch Hannibal? It took me several episodes to get into it, but season 2 is SO GOOD!!

Sesame and Poppy Seed Bagel Loaf

And now back to this loaf. I should mention that if you’re relatively new to bread baking and feel like trying out something kind of funky, this bread is a great starting point. You don’t have to mess around with shaping perfect bagels and in my experience I have yet to make a bad batch. I’ve made an everything bagel loaf, a seedy loaf like this one, and even a sundried tomato version! Really, you can get creative with your toppings to get your desired flavour.

Oh, and you don’t need to use whole wheat flour – I just substituted it in for my tastes.

Sesame and Poppy Seed Bagel Loaf

Happy Friday! xo

Sesame and Poppy Seed Bagel Loaf

Prep Time: 2 hours

Cook Time: 40 minutes

Total Time: 2 hours, 40 minutes

Yield: one 9x5-inch loaf

Ingredients

  • 1 tbsp granulated sugar
  • 1 tsp active dried yeast
  • 1 1/4 cups warm water, divided
  • 2 1/3 cups white bread flour
  • 1 cup whole wheat bread flour
  • 1 1/4 tsp Kosher salt
  • For Finishing:
  • 1 tsp baking soda
  • 1 tsp Kosher salt
  • 1 tsp corn syrup (you can use malt syrup, maple syrup, or sugar too)
  • 1 egg, beaten
  • Sesame seeds and poppy seeds, for sprinkling

Instructions

  1. In the bowl of a stand mixer, add the sugar, yeast and 1/2 cup of the water. Mix to combine and then allow the mixture to sit for about 5 minutes, or until the mixture is foamy on top.
  2. Meanwhile, whisk together the flours and salt in a large bowl*.
  3. After 5 minutes, add the flour to the yeast mixture and another 1/2 cup of the warm water. Using the dough hook on your stand mixer, mix the dough on medium speed for 5 minutes until the dough is smooth and firm. If the dough seems like it needs more water (mine did) add another 1/4 cup of warm water.
  4. Grease the bowl you mixed the dough in with olive oil and place the dough back in the bowl. Cover with a clean towel and place in a warm place (or in the oven with the light on) for 1 hour.
  5. Once the dough has risen, preheat oven 350 degrees F. Oil or butter a 9 x 5-inch loaf pan and use the sesame and poppy seeds (or whatever seed you'd like) to 'flour' the tin (if you don't want to use seeds, just oiling the loaf tin is fine as well). Set aside.
  6. Punch the dough down with your fist and then place it onto a floured work surface. Knead the dough a few times with your hands and then form the dough into a rough round shape. Divide dough into 5 equal pieces. Shape each piece into a ball and flatten into a thick oval. Place the dough on a parchment lined baking sheet and cover with a damp kitchen towel. Allow the dough to rise for 30 minutes in a warm place.
  7. Meanwhile, bring about 2 litres (8 cups) of water to a boil in a large pot. Stir the baking soda, salt and corn syrup into the water and leave to simmer. Use a slotted spoon to drop one oval of dough into the simmering water. Boil for 1 minute and then flip and boil for another minute on the other side. Remove from the water with the slotted spoon, shake off any excess water, and then place into the prepared loaf tin. Repeat with the other ovals of dough, lining them up inside the tin next to each other.
  8. Brush the cracks in between the dough ovals with a beaten egg to ensure they stick together during baking. Brush the top of the loaf with beaten egg and sprinkle more seeds on top.
  9. Bake for 35-40 minutes until dark golden. Leave to cool in the tin for a few minutes before turning out onto a cooling rack to cool completely before slicing.
  10. I like to enjoy this bread sliced and toasted with butter and/or cream cheese.

Notes

Recipe adapted from Top with Cinnamon

*You can go ahead and just use regular bread flour if you would prefer a white bagel.

http://warmvanillasugar.com/2015/09/18/sesame-and-poppy-seed-bagel-loaf/

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39 Responses to Sesame and Poppy Seed Bagel Loaf

  1. Heather says:

    This is absolutely fantastic. I am making these stat.

  2. This sounds so cool!!! I also love to tackle bigger cooking/baking projects when my husband is out of town. I loooooove bagels but haven’t tried making my own yet. This sliceable loaf sounds awesome, so I might have to start with this. πŸ™‚

  3. A sliceable bagel loaf? Such a cool idea! I love that you tackle baking projects when you’re on your own! πŸ™‚

  4. YES. I bookmarked Izy’s recipes many months ago and literally think about making it each month. So glad that you tried it! It looks fantastic!!!

  5. This is so unique!!! What an amazing recipe, I wish I had time to bake like this!

  6. This is GENIUS! I am going to try and make a GF version of this at home. Love, love, love!

  7. baking is one of my favorite things to do as well…pinning this!!!

  8. This looks fabulous- I could really do a bagel right about now πŸ™‚ Pinning!

  9. Gina says:

    Oh, that looks so delicious! I’m saving this to try later. I’ve never heard of a bagel loaf before. Very inventive. πŸ™‚

  10. Fareeha says:

    oh wowwww!!!!! Ur pix is making me want that bagel bite right now.. I feel like having a bite right from across the screen.. love it

  11. This is the best idea I’ve seen in ages! I love the idea of bagel bread. Making this πŸ™‚

  12. Laura says:

    Just baked it, smells lovely, I haven’t cut it yet but I will let you know soooon!

  13. Claudia says:

    This bread is fabulous. Baked it, and used it for grilled cheese sammies. Best dinner in a while! Thank you for this awesome recipe.

  14. I’m determined to do more bread baking this fall and this has got to be added to the list – there is nothing better than fresh baked bagels!

  15. Sabrina says:

    This looks absolutely amazing! Bagel loaf=genius

  16. Mmmm, this looks too good! And perfect for sharing! Bagels over here are pretty popular amongst students actually, and imaging whipping up this loaf for flatmates,yum! Or… eat it all yourself πŸ˜€ Love the addition of seeds to it, the more the better πŸ™‚ xx

  17. Cindy says:

    I LOVE Montreal style bagels, I always get them for myself and NY style ones for my husband. Luckily one of our favorite grocery stores carries both from different bakeries.

    This bread looks so good, I love the idea of a bagel loaf!

  18. These look incredible! I have wanted to make bagels for a while since I have not found any good bagels here (they just taste like your average bread roll in the shape of a bagel) but always been put off by the amount of effort in boiling each one and baking (sounds extremely lazy of me I know) but this idea of a loaf sounds perfect. Thanks for sharing πŸ™‚

  19. Eileen says:

    OMG, yes please! I must have this bagel loaf immediately! Just the thought of a whole week’s worth of bagely goodness at once is making my mouth water.

  20. I can already tell that this bread is going to rock my world. Or…be the death of me. Having a bagel addiction is more difficult than you’d think!

  21. Oh wow! I just made bagels for the first time a couple of weeks ago (totally life changing experience, seriously!) so can imagine that them in loaf form would be incredible. I wonder what a cinnamon raisin version would be like… <3

  22. Joanne says:

    Bagel bread is for sure on my bread bucket list and now even more so because of this glorious loaf! That topping is everything.

  23. This looks SO amazing! I wish I had the time to make this right now!

  24. This is just like all the best things rolled into one. Can’t wait to try this!!

  25. So incredibly in love with this! πŸ™‚ Bagels forever!

  26. Lauren says:

    Wow, this looks awesome! I’ll definitely use one of the substitutions for the corn syrup, but I can’t wait to try this out!

  27. Zanny says:

    I baked this last weekend. We loved it so much I’m working on a second loaf now.

  28. Amber says:

    I don’t have a stand mixer- would I be able to make this without it?

  29. Barbara says:

    Do you think the dough can be shaped in to a couple baguette style loaves?

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