Saffron Bagels
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Medium
These saffron bagels are my favorite weekend project because they come together quickly with just 55 minutes total, and the exotic flavors feel fancy without requiring hard to find ingredients. The saffron gives them a beautiful golden hue and subtle floral notes, while cardamom adds warmth and complexity. Saffron is packed with antioxidants and has been used for centuries in traditional medicine to support mood and digestion. The best part is how affordable this recipe is since you only need basic pantry staples, yet every bagel tastes like it came from a fancy bakery. My family requests these constantly, and honestly, once you master the technique, you'll understand why.
Ella x
Ingredients
- 1 gsaffron threads(steeped in warm water)
- 150 mlwarm water(for saffron)
- 500 gbread flour
- 30 ghoney
- 10 gsalt
- 7 ginstant yeast
- 2 gground cardamom
- 200 mlroom temperature water
- 15 mlvegetable oil
- 30 gbarley malt syrup(for boiling water)
- 2 Lwater for boiling
- 40 gsesame seeds(for topping, optional)
Detail level
Instructions
- 1
Steep the saffron threads in 150 ml of warm water for 10 minutes until the water becomes deep golden and aromatic.
Tip: Crushing the saffron threads slightly before steeping helps release more color and flavor.
- 2
In a large mixing bowl, combine bread flour, salt, cardamom, and yeast. Create a well in the center and pour in the saffron water, room temperature water, honey, and vegetable oil.
Tip: Add the saffron water while still warm to help activate the yeast.
- 3
Mix everything together until a shaggy dough forms, then knead for 10 minutes by hand or 8 minutes in a stand mixer until the dough is smooth and elastic.
Tip: The dough should be slightly stiffer than bread dough but still pliable.
- 4
Place the dough in an oiled bowl, cover with a damp cloth, and let it rise at room temperature for 1 hour until it doubles in size.
Tip: You can do this step in the refrigerator overnight for better flavor development.
- 5
Divide the dough into 6 equal pieces and shape each into a tight ball. Poke a hole in the center of each ball and stretch gently to form a bagel shape with a 5 cm hole.
Tip: Keep the hole larger than you think it will shrink during cooking.
- 6
Place shaped bagels on a parchment-lined baking sheet, cover lightly, and let proof for 30 minutes.
Tip: The bagels should increase slightly in size but not double.
- 7
Preheat the oven to 200°C. Bring 2 liters of water to a boil in a large pot and stir in the barley malt syrup.
Tip: Barley malt adds authentic bagel flavor and helps create a chewy crust.
- 8
Carefully boil each bagel for 90 seconds on each side, then place on a wire rack to drain briefly.
Tip: Don't skip the boiling step as it creates the characteristic bagel texture.
- 9
Transfer boiled bagels to a greased baking sheet, brush the tops lightly with water, and sprinkle with sesame seeds if desired.
Tip: Work quickly so the bagels don't dry out before baking.
- 10
Bake at 200°C for 20 minutes until deep golden brown. Cool on a wire rack before serving.
Tip: The bagels will continue to firm up as they cool.
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