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(3 ratings)

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Cooking time

Prep: 30 mins Cook: 35 mins plus proving and rising

Skill level

Moderately easy


Makes 10

Great British Bake Off 2010 winner, Edd Kimber, shows us how to make these distinctive bread buns with seeded toppings

Nutrition and extra info

  • Freezable
Nutrition info

Nutrition per bagel

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  • 7g sachet fast-action dried yeast
  • 500g strong white flour, plus a little extra for shaping
  • 2 tbsp light brown sugar
  • a little oil, for greasing
  • 1 tbsp bicarbonate of soda
  • 1 egg white, to glaze
  • seeds of your choice for the topping

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  1. Mix the yeast with 300ml lukewarm water. Put the flour, sugar and 1 tsp salt in a large bowl and mix together. Pour over the yeasty liquid and mix into a rough dough.
  2. Tip out onto the work surface and knead together until smooth and elastic – this should take around 10 mins.
  3. Put the dough in a lightly oiled bowl and cover with a piece of oiled cling film. Place in a warm area and leave until doubled in size, about 1 hr, then uncover and tip onto your work surface.
  4. Divide the dough into 10 portions and form into balls – I like to weigh them to make sure that they’re all the same size. Line up on 2 parchment-lined baking trays and cover lightly with cling film.
  5. Leave for around 30 mins or until risen and puffy, then remove the cling film.
  6. Use a floured finger to make a hole in the centre of each bagel, swirling it around to stretch the dough a little, but being careful not to knock out too much air. Heat oven to 180C/160C fan/gas 4.
  7. Fill a large saucepan with water and bring to the boil. Add the bicarbonate of soda to alkalise the water (see tip, below left). Place 1-2 of the bagels in the water at a time and boil for 1 min (2 mins if you want a chewier bagel), turning over halfway through. Using a slotted spoon, lift out the bagels, drain well and place back on the baking tray.
  8. Brush the bagels with the egg white and sprinkle with your chosen seeds. Bake for 20-25 mins or until golden brown. Transfer to a wire rack to cool before eating. They will keep for 3-4 days, or freeze for 2 months (see How to freeze, below left).

Recipe from Good Food magazine, February 2014

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PHinch94's picture
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4.5 really.

First-time bagel maker here, and they turned out well.
I would also recommend that the baking parchment is well-greased before they are put into the oven though, as they will stick to the paper otherwise.

Petite Risa's picture
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I love these bagels - have made them several times now and they were always brilliant! Only thing, like other reviewers have already said, you should grease the baking paper they're proving on. Otherwise they may lose some air being taken off the paper.

Jemma-LouLou's picture

I made the first half of the batch as instructed and found that the dough rings lost a lot of air whilst transferring into the water and came out of the oven fairly flats after baking. For the second half I put the water over the dough rings that were in a deep oven tray. They came out much better this way with no air lost! Will try this again!

mmebutterfly's picture
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Bagels turned out great. Only piece of advice is to generously coat the parchment paper and cling film that cover the bagels with a fair amount of oil. Mine stuck to the paper and deflated quite a lot while trying to lift them. The taste was spot on however. Also, I added a tbsp of malt syrup to the boiling water. A very good recipe.

diamonddog14's picture

Brilliant! never buying bagels again!

katsuya's picture

Great recipe - really enjoyed making these and they tasted like proper bagels!
I found them quite hard to get off the baking parchment after they came out of the over though, so I think in the future I might grease that as well.