PCG Foods: Sesame Bagel

I drizzle each bagel with honey and sprinkle with sesame seeds before baking. It goes great with avocado, cucumber and homemade mayonnaise.


  • 525 g (3½ cups) whole wheat flour
  • 15 ml (1 tablespoon) instant yeast
  • 7.5 ml (1½ tsp) sea salt
  • 310 ml (1¼ cup) warm water (or a little more if needed)
  • 60 ml (¼ cup) honey
  • 45 ml (3 tablespoons) extra virgin olive oil
  • 35 g (¼ cup) sesame seeds


  • In a stand mixer using a kneading hook (or in a large bowl using a wooden spoon) mix the flour, yeast and salt. Add water, honey and oil. Mix until it forms a soft ball. Knead the dough for five minutes on a floured work surface, or with a mixer, until it becomes smooth.
  • Form a ball with the dough and place it in a clean, slightly oiled bowl. Cover with a damp cloth and let stand in a warm, damp place for 30 minutes.
  • On a work surface, form a large roll with the dough and separate it into 12 equal parts. Shape each piece of dough until it is about 9 inches (23 cm) long. Connect the ends of the roll and roll the joint under the palm of the hand to seal them together. Place on a floured surface and cover with plastic film. Let stand for 15 minutes.
  • Place oven rack in the bottom of the oven. Preheat the oven to 450˚F (230˚C). Line two baking sheets with silicone mats or parchment paper. Sprinkle each bagel with sesame seeds.
  • Bake, one baking sheet at a time, for 20 minutes or until golden brown. Let cool for 15 minutes and enjoy with cream cheese.

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