Bagels for brunch

Bagels for brunch

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(48 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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9th May, 2014
Hmmm. Looking at the other comments I feel I'm a lone voice here, but I found 300ml water to 450g bread flour gave me a batter, not a dough. I ended up adding at least 50g more bread flour (sorry, I didn't measure). I checked another recipe on this website (which is so reliable normally) and that uses 300ml water to 500g bread flour, and warns you may need more flour... I think I got there in the end, but thought I should warn anyone trying it what happened to me.
14th Feb, 2014
Substitute raw honey for sugar and no salt then you have beautiful bagel
25th Nov, 2016
Thanks for the tip will try this next time as found them a little salty for my taste
Frantic Flapjack
3rd Dec, 2013
These were my daughter's first attempt at making bagels and they turned out great. Tasted fresh and delicious.
28th Nov, 2013
Great recipe - 20 minutes in the oven was fine for me though, and would make 6 rather than 10 if you want the perfect size.
10th Nov, 2013
Tried this recipe today - bagels turned out perfectly. I topped mine with some sesame and poppy seeds, great with smoked salmon. Top marks
3rd May, 2013
Just made a batch of these, one half was plain half white/half malt house flour, and the other half with cinnamon, cardamom and sultanas. They turned out beautifully, and the plain ones were gorgeous with cream cheese, or just by themselves! The entire batch has vanished in less than half an hour! I'll definitely be making these again, they were really simple and delicious - perfect for bringing to work. The texture was gorgeous and fluffy inside.
7th Mar, 2013
Lovley bagels, soft and slightly chewy texture, will be making these again!
18th Jan, 2013
This is moderately easy. The bagels are delicous and fairly forgiving of my pretty poor shaping skills. I'd use a cooler oven next time, 180 fan oven would give a better texture.
8th Jan, 2013
Not a well written recipe, first step says about adding yeast to water then putting it to one side then it doesn't get mentioned again??? when do you add it, is it included with the 200ml water in step 2 or on top of that???


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