Sesame and Poppy Seed Bagel Loaf

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.

Meanwhile, whisk together the flours and salt in a large bowl*.

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.

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.

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.

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.

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.

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.

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.

I like to enjoy this bread sliced and toasted with butter and/or cream cheese.

Recipe adapted from Top with Cinnamon

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