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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2nd Apr, 2012
Mine never look right, but they still taste awesome, mixed mine with dried fruit and then the others with olives pieces, lovely.
18th Feb, 2012
Just made these, and the bagels were very successful. I thought the recipe sounded a bit complicated, but in actualy fact it was a pretty easy process. I used a seeded flour, and I ended up needing a bit more than was described in the recipe because they were initially a bit too sticky, but the extra flour did the trick! I noticed someone commented that the baking paper stuck to the bagels when they cooked them, so I used a silicone baking sheet instead, which worked really well.
26th Dec, 2011
As I'm unable to eat normal wheat flour I made this recipe with spelt flour, just replacing the bread flour with white spelt flour. It was the first time I've been able to eat bagels for several years and they were fantastic. The second day they were a little chewy, very similar to shop bought bagels. After having read the earlier reviews I made 8 bagels out of the dough, which were a perfect size.
19th Dec, 2011
I followed the recipe exactly with half the ingredients. I used wholemeal bread flour. I made 6 mini bagels and bound dried cranberries into one as a test. I topped with poppy seeds. I pre heated my fan oven to 220 Celsius and cooked the bagels for just 14 minutes. That was absolutely enough time, they came out perfect. You just need to keep a close eye on the oven part of the process until you have worked out what time and temperature your specific oven delivers the best result at. I will make some with white bread flour tomorrow. My reason for making them as a test is that on Sunday (xmas day 2011) I'm making a Seattle-style brunch for my family and bagels feature in that. I have to report that the cranberry bagel was brilliant.
21st Oct, 2011
Would someone mind advising what type of sugar you need? Just the white everyday stuff?
5th Oct, 2011
Great recipe! It is REALLY EASY to make. I used seeded flour and molasses instead of white sugar, and this gave the bagels a healthy tanned look. I made 8 instead of 10 bagels, as I thought 10 was a bit too ambitious and the bagels would have looked tiny. (maybe next time I'll try 6, because these bagels are quite 'kids' size') I took me 45 minutes to bake them, as I had to turn down the heat slightly not to burn the bagels whist the inside was still undercooked, so I agreed with the previous comments about turning the heat to 180C. I had one this morning, and was amazed by the texture! It is chewy on the inside and crispy on the outside. I was very pleased with the result, and will definitely try this recipes again :)
9th Sep, 2011
does anyone know if i can use plain flour......
31st Aug, 2011
These turned out perfect - greased the paper, glazed with egg white & water then cooked in a slightly lower temperature oven - better than any store bought ones
29th Aug, 2011
Brilliant!! Turned out way better than expected. Needed more flour than indicated, but otherwise followed recipe exactly.
13th Jul, 2011
I tryed to do this today, but it didn´t go well at all, I don´t know why :( :( I´ve done everything like they said in the recipe, but it just went bad :( it was all sticky and didn´t want to form vell into nice shape... coulden´t get it of my fingers :( Doesn´t anyone know why ???? I´d love to try to do them :( :(


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