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Freshly baked walnut apricot bagel
Unique bagel with walnuts and apricot jam

Walnut & Apricot Bagels

Author: Flavelo
Recipes Cakes and Desserts
The bagel isn't just a bun with a hole; it's a boiled pastry originating from 17th-century Jewish communities. The key is *boiling* before baking, which gelatinizes the surface starch, creating the trademark chewy, shiny crust. This version combines a beloved Hungarian duo (walnut and apricot jam) with New York style.
🕒 Prep Time 1 hr 30 mins
🍳 Cook Time 25 mins
⌛ Total Time 1 hr 55 mins
🍽️ Servings 8 servings
🔥 Calories 275 kcal
🌍 Cuisine Eastern European / American

Ingredients

Equipment Needed

  • Large pot (for boiling)
  • Slotted spoon
  • Baking sheets with parchment
  • Pastry brush

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Tree Nuts (Walnut)

Instructions

1 ✓

Mix flour, yeast, sugar, and salt. Add water and knead (machine or hand) for 10-12 minutes until silky. Knead in ground walnuts at the end.

Tip: Salt strengthens gluten but can dehydrate yeast on contact, so mix it into the flour first.
2 ✓

Cover and proof at room temperature for 60-90 minutes until doubled.

Tip: Too rapid rising (too warm) gives weaker flavor. Slow fermentation develops complex aromas.
3 ✓

Divide into 8 parts, form balls, rest 10 minutes. Poke a hole in the center and stretch.

Tip: Make the hole large, as it shrinks during baking (Oven spring).
4 ✓

Boil water with honey/malt. Boil bagels 30-45 seconds per side.

Tip: Honey/malt in the water alkalizes the surface and adds sugar, drastically improving browning (Maillard reaction).
5 ✓

Brush with egg wash and bake at 400°F (200°C) for 20-25 minutes until golden.

Tip: Fats and proteins in the egg yolk create a shiny, lacquer-like finish.
6 ✓

After cooling, slice, toast, and spread with apricot jam.

Tip: Warm jam soaks better into the porous crumb.

Recipe FAQ

Why boil the bagel?
The short time in hot water (30-60 sec) 'kills' the yeast on the outer layer and sets the starch. This limits excessive rising in the oven, resulting in a dense, chewy interior and crisp crust.
Can I use regular flour?
Preferably use high-gluten Bread Flour. A strong gluten structure is needed for the chewy texture.

Ingredients

  • 1 lb Bread Flour (High Gluten)
  • 1 packet Instant Yeast (0.25 oz)
  • 2 tbsp Granulated Sugar
  • 2 tsp Salt
  • 1 1/4 cups Lukewarm Water
  • 1/2 cup Ground Walnuts (for dough)
  • 1/2 cup Thick Apricot Preserves
  • 1 tbsp Honey or Malt Syrup (for water)
  • 1 large Egg (for wash)
  • 1 tbsp Milk