Instructions

• Into the bowl of a stand mixer fitted with the dough hook, add the flour, sugar, salt, and baking powder. Pour in the warm milk and add the yeast. Mix on medium speed about 2 minutes, until the dough comes together into a smooth ball. (If mixing by hand, combine the dry ingredients in a large bowl, add the milk and yeast, then turn the dough onto a lightly floured surface and knead until smooth.)
• Rub a little olive oil over the top of the dough, cover the bowl with a tea towel, and let the dough rise in a warm, draft-free place until doubled in size, about 1 hour.
• While the dough is rising, make the sesame coating: in a shallow dish combine the sesame seeds, pomegranate molasses, and the hot water. Stir until the seeds are damp and sticky but not clumpy; add a bit more hot water only if necessary to reach that consistency.
• When the dough has doubled, punch it down and turn it out onto a lightly floured countertop. Divide the dough into 6 equal pieces.
• Working with one piece at a time, shape it gently into a ball without overworking. Push your thumbs into the center to create a hole, then stretch and pull the dough into an oval ring about 6 inches (15 cm) long, using your fingers to enlarge the hole as much as you can. Place the formed ring on the countertop and repeat with the remaining pieces.
• Let the formed rings rest 15 minutes. While they rest, preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper or silicone baking mats.
• One at a time, press the top of each oval ring into the sesame mixture so seeds adhere, then give the dough another gentle tug to enlarge the hole. Place each seed-side-up on the prepared baking sheets, spacing them apart.
• Let the seeded bagels rest on the baking sheets for 10 minutes.
• Bake the bagels in the preheated oven until deep golden brown, about 15 to 18 minutes total. Rotate and swap the baking sheets about halfway through baking so they brown evenly.
• Remove the bagels from the oven and let them cool slightly before serving.