Bagels for brunch

Bagels for brunch

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(61 ratings)

Prep: 30 mins Cook: 30 mins Plus 1 hr rising

A challenge

Makes 10 bagels
Make a batch of these low-fat bagels to help stave off mid-morning hunger pangs

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per bagel

  • kcal178
  • fat1g
  • saturates1g
  • carbs40g
  • sugars6g
  • fibre1g
  • protein5g
  • salt1g
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  • 7g sachet dried yeast



    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 4 tbsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 2 tsp salt
  • 450g bread flour
  • poppy, fennel and/or sesame seeds to sprinkle on top (optional)


  1. Tip the yeast and 1 tbsp sugar into a large bowl, and pour over 100ml warm water. Leave for 10 mins until the mixture becomes frothy.

  2. Pour 200ml warm water into the bowl, then stir in the salt and half the flour. Keep adding the remaining flour (you may not have to use it all) and mixing with your hands until you have a soft, but not sticky dough. Then knead for 10 mins until the dough feels smooth and elastic. Shape into a ball and put in a clean, lightly oiled bowl. Cover loosely with cling film and leave in a warm place until doubled in size, about 1hr.

  3. Heat oven to 220C/fan 200C/gas 7. On a lightly floured surface, divide the dough into 10 pieces, each about 85g. Shape each piece into a flattish ball, then take a wooden spoon and use the handle to make a hole in the middle of each ball. Slip the spoon into the hole, then twirl the bagel around the spoon to make a hole about 3cm wide. Cover the bagel loosely with cling film while you shape the remaining dough.

  4. Meanwhile, bring a large pan of water to the boil and tip in the remaining sugar. Slip the bagels into the boiling water - no more than four at a time. Cook for 1-2 mins, turning over in the water until the bagels have puffed slightly and a skin has formed. Remove with a slotted spoon and drain away any excess water. Sprinkle over your choice of topping and place on a baking tray lined with parchment. Bake in the oven for 25 mins until browned and crisp - the bases should sound hollow when tapped. Leave to cool on a wire rack, then serve with your favourite filling.

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Comments, questions and tips

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Stef Hay
5th Jun, 2020
I've used this recipe twice now but had to use more than the 450g flour as it was just too sticky. The first time I had to call for help as I couldn't pour more flour being covered in the sticky mess lol. In the end they looked and tasted good though.
25th May, 2020
I made these with my children who are 5 and 7! The recipe worked perfectly and was really easy!! The kids had a great time shaping them and making the holes. We made 9 in total although they were a bit mismatched in sizes (the kids aren't as particular as me about making them uniform.) Will be making these again for certain.
19th Apr, 2020
Very easy recipe! Only 1 hour wait for it to rise. Came out really nice. Will definitely make again!
14th Apr, 2020
These were fantastic! I often like my bagels with sweet fillings so I chose to only use 1tsp of salt and they turned out absolutely perfect. Even the New England native husband who is very particular about his bagels was impressed, already asking me to make some 'everything bagels' next.
23rd Feb, 2020
Really happy with how mine turned out. I didn’t add any sugar as I’m trying to minimise it in my diet, so I let the yeast and water sit for 10 minutes as directed before adding the extra water and half flour (I used half white, half brown and only 1 tsp salt), mixing it all in the bowl and then rather than kneading it in the bowl, I kneaded it on a lightly floured surface, sprinkling more down as needed until I felt it was the right consistency. I let rest for 1 hour, boiled as recommended (I got 8 out of my mix) and due to my oven being a tabletop one, I baked for 25 minutes, then swapped the trays around and baked for another 10 minutes so they were equally golden on top and bottom and despite no sugar used, they still look nice and shiny.
2nd Apr, 2018
Super fun, quick and easy, this recipe is just right even for an old bagel hand like myself ;) The only thing I do differently is I cook them in a steam oven. Just putting a bowl of water in the bottom will do, but watch your face when opening the oven! Those of you having trouble with the runny dough, that is totally normal. Just keep adding as you knead to make it tougher.
Issy33's picture
25th Nov, 2016
Really easy to make and tasted great . But I will but will reduce the salt next time as they were too salty for my palette . I made 6 after reading the comments and they were the right size very moreish.
14th Oct, 2016
Well, I failed. The dough was a sticky mess so I added more flour. They looked good whilst in the oven but the taste was disappointing. I blame the extra flour I used to "tame" the dough.
24th May, 2015
Great recipe, first time I've tried to bake bagels and they were perfect. Other reviewers mention the flour to water ratio isn't quite right but I don't see it, for me they worked well and the dough was as it should be. The swinging the bagel on a spoon but didn't help to make them the neatest so I will try and find a different method next time. However I don't think it matters that much, makes them look more homemade!
17th Apr, 2015
So fun and simple to make, and absolutely delicious. I am tucking into my first of the day now.


16th Jun, 2020
I tried the recipe and found they are best eaten fresh.....would it work if I booked them and refrigerated them overnight just to bake in the morning?
lulu_grimes's picture
21st Jun, 2020
Hi, We haven't tested them like this and I don't think it would work. You could however shape them and then chill them before boiling and baking in the morning. I hope this helps, Lulu
26th Aug, 2018
Hi, does anyone have any ideas of cooking times to make these into mini bagels?
31st May, 2018
Hi, I note that it asks to make 100ml of water up with sugar and yeast but at what point do you add it? It doesn't explain as the next step calls for 200ml warm water and salt.
goodfoodteam's picture
5th Jun, 2018
Thanks for your question. You pour the yeast, sugar and 100ml water into the bowl, then in step 2 add another 200ml water to the bowl. Hope that clarifies things.
16th Jan, 2017
If I wanted to make these into the ever brilliant rasin cinnamon bagels, at which point should I add the extra ingredients and how much would you suggest?
goodfoodteam's picture
23rd Jan, 2017
Thanks for your question. We haven't tested alternatives so can't give you a definitive answer. You could add 1-2 tsp cinnamon along with the flour and knead a handful of raisins in after step 2. It's a case of experimenting to get what you like. Let us know how you get on!
17th Jul, 2016
Plus they tasted awful
17th Jul, 2016
I tried this recipe and it did not come out right at all. The bagels cooked for an hour but did not get golden brown but was white and uncooked. What could i have done wrong? Any advice?
goodfoodteam's picture
11th Aug, 2016
Hi there, we're very sorry to hear you did not have success with this recipe. It sounds like your oven was not hot enough. This recipe requires a hot oven (220C/fan 200C/gas 7) and it needs to be fully up to temperature before cooking. An oven thermometer is one way of finding out if you're oven isn't getting hot enough. Hope this helps.


24th May, 2016
I tried the Bagles today but they needed about 55g more flour. Otherwise a very nice recipe.
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