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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19th Jan, 2015
Where it says "add 200ml water to the bowl" it is referring to the bowl it tells you to activate the yeast in, so once your yeast has sat for 10 minutes, add more water and then the salt & half the flour. If you read the recipe carefully, this is hard to get wrong.
4th Jan, 2013
Love this recipe and make them every week but must admit, my best batch were when I made just 6 bagels
25th Oct, 2012
this is spot on if you know how to work with yeast breads. thank you i make them all the time now. baglemen can kiss my a%& you get 10 for the price of one.
2nd Sep, 2012
Celinabees: Put the yeast, sugar and 100ml of warm water in a bowl. Leave for 10mins. Add a further 200ml of water to the bowl, along with the salt and half the flour..... It's fairly self explanatory. Regarding 'warm water', I put boiling water in a measuring jug and leave until it's cool enough to comfortably hold my finger in it.
1st Sep, 2012
Will someone amend this recipe! It tells you to add 200ml of warm water. What water? Is this suppost to be the yeast water, and if so the recipe only said it was to be made with 100ml! And if it's not, then when do you add in the yeast. I know most people have made this successfully but to me it's so frustrating as I've attempted this twice now and the 1st time I killed my yeast because the water was too warm ( you really should elaborate on how warm warm is) and the second time I added 200ml of warm water, and then was left not knowing what to do with the yeast mixture. If they come out I'll be amazed!
25th Aug, 2012
Delicious! Easy to make and they taste fantastic!
16th Aug, 2012
These bagels are easy to make and yummy although I do cook them for slightly less time (but make sure they have the hollow sound). I've made them many times and always receive lots of praise for them.
14th Jul, 2012
Fabulous recipe.....I got many compliments on them from friends who thought they were better than shop bought bagels. Very easy to make.....however as previously mentioned I did use egg wash to stick on the seeds and also oiled the parchment to ensure they didn't stick. Will definitely be making these again
10th Jun, 2012
well they werent pretty bagels but they tasted amazing!!!!
15th May, 2012
i tried this recipe today using a breadmaker with pizza dough cycle as suggested by one of the commenters here. may i know how much water do i need exactly as i only put 200ml in total but the dough seems quite hard to handle.thank you


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