Step 1

In a bowl, add the flours, sugar, yeast and salt and mix to combine. Add the water and barley malt, mix until homogenous, then transfer to a working surface. Knead for 10-12 min, until you achieve a smooth and elastic dough.

Step 2

Round the dough into a tight ball and place to proof in a bowl, covered with plastic wrap, for 1-2 hours or until it almost doubled in size.

Step 3

Divide the dough into 6 equal pieces, and shape them into tight balls. Cover and let them rest for 15 min before shaping.

Step 4

Shape each bagel by rolling each ball flat into a rectangular shape, then roll it tight into a cylinder. Flat one edge of the cylinder, bring together the two edges, and wrap the flat edge around the other one, creating a bagel shape.

Step 5

Place the shaped bagels onto individual sheets of parchment paper (making transferring to the boiling bath much easier), cover, and proof for 30-40 min (no need to double in size).

Step 6

In the meantime, preheat the oven to 425F or 220C, and bring a large pot of water to boil. Once the water is boiling, add the barley malt syrup and the baking soda.

Step 7

Mix white sesame, black sesame and salt in a wide bowl.

Step 8

Working in batches, boil each bagel for 30 seconds each side, then transfer to the sesame bowl. Make sure the bagels are fully covered with the seeds.

Step 9

Transfer all the bagels to a baking tray with a parchment paper, keeping them 2 inches apart from each other. Bake for 20-25 min or until deeply golden brown.

Step 10

YASSS!