This is the BubeLeh Bakery Bagels Sesame Seed.
Each bagel was circular, measuring approximately 15 cm in diameter and 1.5 cm in height, with the top generously coated in toasted sesame seeds.
After toasting for 2.5 minutes, the bagel developed a crisp exterior while maintaining an exceptionally tender, pillow-soft interior. The flavour was rich, with a molasses-like sweetness balanced by the nuttiness of the sesame seeds. However, it lacked the distinct alcoholic yeast note found in the anpan from Ginza Kimuraya, resulting in a slightly less sweet flavour.
The contrast between the crisp crust and delicate interior, combined with its satisfying flavour, made this bagel stand out. However, the mini version was preferred for its additional depth of flavour from the yeast. Like the mini version, it differed from the dense, chewy texture of Polish-style bagels and was more akin to its Middle Eastern counterpart—simit, a sesame-crusted bread popular in Turkey and surrounding regions. Unlike Polish bagels, simit is not boiled before baking. Instead, the dough is dipped in a molasses mixture, giving it a slightly sweet, caramelised crust, before being coated in sesame seeds and baked.
This BubeLeh Bakery Bagels Sesame Seed contained 400 g. It was produced in Australia and purchased in Sydney, Australia in 2025.