Once upon a time I made bagels. Actually I make them quite often. Here’s a recipe you might like to try.

Basic Ingredients – makes about 12

For the dough mix

  • 150g brown bread flour
  • 130g white bread flour
  • 1.5 to 2tsp table salt (about 10-12g)
  • 10g Instant yeast (two sachets = 14g)

For the Liquid for the dough

  • 1tsp yeast extract (I use Vegemite but Marmite will do)
  • 300ml tepid water (or thereabouts, I like a sticky dough… maybe start at 250ml? Water needs to be warm to take Vegemite and honey)
  • 1tsp runny hunny
  • 2tsp vegetable oil (or whatever low-temp, low-flavour oil you like)
  • 1 egg (for an egg wash if you want to)
  • Poppy seed for top crunch.


Mix dry ingredients.

Add liquid slowly to produce a sticky but not wet dough. I tend to mix to dryish dough first then dip my finger tips in the liquid and knead through a wetter consistency to a silky ball of dough)

Knead for around 10 mins for big folks or for (15 mins in 5 min blasts and 1 min breaks for kids) You want a silky dough.

Cover (Clingfilm or anything to stop the dough drying out) and rest for 40 mins or until doubled in size.

Flatten dough to a rough square so you can…

Cut into 12 equalish sizes.

Roll into balls (you can roll into sausage shapes, but I prefer the balls method)

Make a hole in the middle of each ball with a floured wooden spoon handle or equivalent.

Widen hole by putting finger through and then windmilling the ball of dough around! Great fun, don’t worry if your balls fly off… you can start again. Or you can try getting three balls on one stick and doing it that way (maybe more if you want a real ‘game of bagel skill’)

If you use the sausage method, simply join the ends and “cement” using water Zzzzz Zzzzz… where’s the fun in that?

Cover and rest for 30 mins or until doubled BUT

Pre-heat oven to 200ºC (400ºF, gas mark 6)

Before the end of the second rest bring a large pan of sugar+salted water (I use a large wok) to a gentle rolling boil. Salt/Sugar levels are to your taste )(less salt is good), this process works to tighten the dough a little but also to provide that lovely bagelly sheen to the finished buns.

Now, poach your bagels: 3 or 4 at a time for about 1min 20secs on each side. This process gives them that lovely shine.

Remove, rest until all done and all stopped steaming.

(Add poppy seeds if you like and eggwash of you want to.)

Place in oven on lightly oiled tray

Bake for 15 mins or until lovely and brown on top.

WAIT for the flipping things to cool… not like I did.

2 thoughts on “Tim’s Bagel Recipe

  1. Is poaching as easy as lowering them them in a pan of gently simmering water? That’s the bit I’m afraid of…..

  2. Hi Mark,

    Yes, with a slotted spoon (or any large spoon, or even tongs… or even a fork) lower them into the water.



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