Sesame Seed Bagel

Item Number: 201309

Regular price $10.00 Sale

  • 1-3/4 cups lukewarm water
  • 1/2 tsp dry yeast
  • 2 tsp salt
  • 1-1/2 tbs dry malt
  • 4 - 5 cups high gluten flour
  1. Mix all ingredients except flour. Add flour gradually mixing into a ball. Knead for 15 minutes, adding more flour if necessary. The dough should be stiff. Let rest 10 minutes; cut into 12 pieces.
  2. Roll each piece of dough to form long cigar-like shapes. Then connect  the two ends by overlapping them about 3/4" and roll the ends together to connect and make a ring shape. Make sure the joint is secure or it will come apart while boiling. Sometimes a bit of water on the two ends makes joining easier.
  3. Cover with a damp towel and let rise 1 - 2 hours in a warm spot. In a large pot, bring 1  gallon of water to a rolling boil. Place bagels in boiling water and boil until they float (approx. 15-30 seconds). remove with a slotted spoon and place on a lightly greased cookie sheet. Top with sesame seeds. Bake at 500 degrees for 10-15 minutes or until golden brown.

This is a fine art rubber stamp designed and made by Steven Vander Meer in Humboldt County, California. The die is deeply etched natural red vulcanized rubber, which is hand trimmed and adhered to red sponge cushion (the good kind, not the self-adhesive kind). The cushion is also trimmed by hand and then mounted to a smoothly sanded and oiled Maple block, with a clear black index printed on the top. The MEER IMAGE name is hot iron branded onto the end-grain of the block, and the SVM personal signature chop is added to the top of the block in red ink (space permitting).

Mount Type:Maple hardwood block indexed in black and finished with linseed oil. Block Width:1.75 inches Block Length:1.75 inches Block Thickness:3/4 inch Image Size:Approximately 1/4 inch less than block size