Why does the recipe use both white and whole wheat bread flour?

The combination of white and whole wheat bread flours provides a balanced flavor and a sturdy, chewy texture characteristic of bagels, while also adding a touch of whole grain goodness.

Can I use other seeds for sprinkling on the loaf?

Yes, the recipe suggests sesame and poppy seeds, but you can use any seeds you prefer, or even a mix like everything bagel seasoning, to 'flour' the tin and sprinkle on top.

What is the purpose of the corn syrup in the boiling water?

The corn syrup (or malt syrup, maple syrup, or sugar) in the boiling water helps to create a slightly sweet, shiny, and extra-crisp crust on the bagel loaf, enhancing its authentic flavor and texture.

How should I store leftover Sesame and Poppy Seed Bagel Loaf?

Once cooled, store the loaf in an airtight container at room temperature for a few days, or slice and freeze for longer storage, toasting slices as needed.

2.7K Views 11 years ago

Sesame and Poppy Seed Bagel Loaf
[Vegan]

KA By: Katrina Abram

Author Bio

Global lunches and dinners and DIY versions of store-bought desserts with simple ingredients. Katrina Abram is... Read More

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

A freshly baked vegan Sesame and Poppy Seed Bagel Loaf, sliced to reveal its dense, chewy interior, with a golden-brown crust coated in sesame and poppy seeds on a cutting board.

For brands

Want to reach our audience?

Partner with One Green Planet →Not a brand? join our membership!

Discover more recipes with these ingredients

Sesame Seeds

Sesame and Poppy Seed Bagel Loaf [Vegan]

If you are new to bread baking and want to try something a little funky, this is the recipe for you! It's not too difficult to make and it's a great base for experimenting with different types of flavorings. The final result is a chewy, warm, delicious mass of bagel... Read More

Ingredients You Need for Sesame and Poppy Seed Bagel Loaf [Vegan]

1 tablespoon granulated sugar
1 teaspoon 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 teaspoon Kosher salt

For Finishing:

1 teaspoon baking soda
1 teaspoon Kosher salt
1 teaspoon corn syrup (you can use malt syrup, maple syrup, or sugar too)
1/4 cup water plus 1 tablespoon cornstarch
Sesame seeds and poppy seeds, for sprinkling

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

How to Prepare Sesame and Poppy Seed Bagel Loaf [Vegan]

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 five minutes, or until the mixture is foamy on top.
Meanwhile, whisk together the flours and salt in a large bowl.*
After five 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 five 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 one hour.
Once the dough has risen, preheat oven 350°F. Oil or butter a 9x5-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 five 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 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 one 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.
Boil 1/4 cup of water and 1 teaspoon of cornstarch together in a small saucepan until the liquid is thick and clear. Brush onto the rolls to ensure they stick together during baking. Brush the top of the loaf with more of the cornstarch mixture 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 vegan butter and/or cream cheese.

Nutritional Information

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

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.