Bagels for brunch

Latest comments and suggestions

Results 1-20

• MsVanDeKamp

  02 November 2007

  MsVanDeKamp rated and commented on this recipe

  

  This wasn't nearly as difficult as I had anticipated, and they tasted good and authentic - great as a breakfast, brunch or lunch! Just remember to grease your baking parchment as I didn't and the paper didn't taste great stuck to the bottoms!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• hobbycook

  08 December 2007

  hobbycook rated and commented on this recipe

  

  Tried making these for breakfast this morning, and I was surprised at how good they tasted. The only thing I did differently was to glaze the bagels using a mixture of 1 egg white and 3 tbsp's water beaten. This gives them a glossier finish, plus it helps the seeds to stick a bit more..

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Paul

  05 January 2008

  Paul rated and commented on this recipe

  

  Brilliant recipe, I have frozen batches and taken them to work as a mid morning snack. Adding ciniman and raisens or fried onions is a nice alternative.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kiwi Judi

  28 January 2008

  Kiwi Judi commented on this recipe

  Helpful hint - Instead of immersing in water, it is less messier if you steam the bagels.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JoHayes

  05 March 2008

  JoHayes commented on this recipe

  Easy to make and not for the keen cook. Great recipe, the little helpers enjoyed making the hole in the middle. Busy so left to rise for 3 hours, outcome was still a success.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JoHayes

  05 March 2008

  JoHayes commented on this recipe

  Easy to make and not for the keen cook. Great recipe, the little helpers enjoyed making the hole in the middle. Busy so left to rise for 3 hours, outcome was still a success.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sally

  14 May 2008

  sally rated and commented on this recipe

  

  Not quite sure why this says for the keen cook, they are so easy to make! They are very, very good and I make every week now, the only thing I would say is that mine don't need the cooker quite so hot and never seem to take more than ten to fifteen minutes...I burnt the first batch I did....and that was setting the timer at twenty minutes!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• bc500

  16 June 2008

  bc500 rated and commented on this recipe

  

  My second batch were great, the first attempt produced rock hard bagels owing to mis-reading the recipe and not putting enough sugar in, and the recommended temp being way to hot for my oven. Second time around I had the oven on 160 degrees which cooked them in 20 mins, and they were soft and really tasty.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• jhdiane

  29 March 2009

  jhdiane commented on this recipe

  Does anyone know if I can Can mix this recipe dough in a breadmaker?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lisa

  01 April 2009

  Lisa commented on this recipe

  Fantastic recipe, have now made many times and they taste wonderful and freeze great on day of cooking and defrost perfectly. In answer to jhdiane, yes you can mix this recipe dough in a breadmaker. Have done this every time and turns out great. I use the pizza dough 'cycle' of 45 mins.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Dibranchia

  03 April 2009

  Dibranchia commented on this recipe

  Wrapped the dough around a hotdog (I rolled it a bit wider and longer and moistened the ends and pinched closed and rolled smooth) and let it rise for about 30 mins. I boiled them as directed but only had 2 in the pot each time. [I also divided the dough into 8 instead of 10). Sprinkled and baked as directed and they turned out great! Warning - the hotdogs hold the heat, so let them sit for a bit before trying to eat. These will freeze and reheat well too.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Year5Class

  01 May 2009

  Year5Class rated and commented on this recipe

  

  We made these Bagels with our teacher at school. I thought that they were really chewy and hard because when I first put it in my mouth they were really hard but the only thing that I was happy with was that they were totally YUMMY. It took a while to bake but when the next day came we ate them in our lesson. We followed the recipe that we printed from goodfood.com.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Year5Class

  01 May 2009

  Year5Class commented on this recipe

  We made these bagels with our teacher at school. I thought that on the outside it was kind of soft and when I tasted the bagels they were hard and sweet but I liked it because it was chewier. I had my bagel plain and it was nice but next time I�m hoping I could get some extra toppings like cheese and tomato and some seeds. It was really YUMMY!!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Year5Class

  01 May 2009

  Year5Class commented on this recipe

  We made these bagels with our teacher at school. I thought that it was ok because after I ate them I had a stomach pain. they had lots of holes in them and they were quit hard and chewy. You could still smell the yeast when we were eating them.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Year5Class

  01 May 2009

  Year5Class commented on this recipe

  We made these bagels with our teacher at school. I thought that it was bad Because I could not digest it and it was solid like a rock. It was shaped Like a round ufo and it was crumbly from the inside but every one liked It.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Year5Class

  01 May 2009

  Year5Class commented on this recipe

  We made these bagels with our school. I thought that the bagel Were very sweet very and chewy they were leathery from the Outside. It took a while to bake but in the end they were tasty.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Year5Class

  01 May 2009

  Year5Class commented on this recipe

  We made these bagels with our teacher at school. I thought that the bagels were very chewy, but they were. The bagels were plain but they were very tasty, they sort of looked like doughnuts. You can put extra fillings in, for example pepper, eggs and milk

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Year5Class

  01 May 2009

  Year5Class commented on this recipe

  We made these bagels with our teacher at school. I thought that the bagels were very nice and chewy. I could smell the sugar from far away but I thought it took too long to chew and swallow

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Year5Class

  01 May 2009

  Year5Class commented on this recipe

  We made these bagels with our teacher at school. I thought that it was ok because after I ate them I had a stomach pain. they had lots of holes in them and they were quit hard and chewy. You could still smell the yeast when we were eating them.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Year5Class

  01 May 2009

  Year5Class commented on this recipe

  We made these bagels with our teacher at school.I thought that the bagels were yummy and tasty but They were a bit hard it was hard because they needed a bit more water,it also took a lot of time chewing.It needs a bit more sugar is well,I can advice you to put a bit more sugar in the bagels.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1088/

Your binder

Ingredients

• 7g sachet dried yeast
• 4 tbsp sugar
• 2 tsp salt
• 450g bread flour
• poppy, fennel and/or sesame seeds to sprinkle on top (optional)

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Makes 10 bagels

Preparation and cooking times

Prep 30 mins

Cook 30 mins

Vegetarian, Low-fat

Ingredients

• 7g sachet dried yeast
• 4 tbsp sugar
• 2 tsp salt
• 450g bread flour
• poppy, fennel and/or sesame seeds to sprinkle on top (optional)

Per bagel

178 kcalories, protein 5g, carbohydrate 40g, fat 1 g, saturated fat 1g, fibre 1g, sugar 6g, salt 1 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.