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(19 ratings)

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

More effort

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: per bagel

  • kcal207
  • fat2g
  • saturates0g
  • carbs39g
  • sugars4g
  • fibre1g
  • protein7g
  • salt0.9g
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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
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 1 egg white, to glaze
  • seeds of your choice for the topping


  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).

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Comments, questions and tips

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28th Dec, 2019
This is my go to bagel recipe, they turn out perfect every time!
Gary Holman's picture
Gary Holman
30th May, 2019
Use silicone parchment and you will not have any of the issues mentioned in other comments on this recipe
26th Aug, 2018
Good recipe. However I would have baked them at a higher temperature for shorter amount of time for a higher rise.
29th Jan, 2018
Delicious. These were perfect - thanks!
31st Aug, 2017
I made these and they were very easy and delicious. Greased the baking paper as suggested which worked very well
7th Feb, 2016
Recipe works brilliantly! It's not too difficult. I boiled the bagels for 40 seconds on each side but would do it a little longer next time. I'd also floured the baking paper!
13th Aug, 2015
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
26th Feb, 2015
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.
11th Jan, 2015
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!
22nd Apr, 2014
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.


17th Feb, 2016
Would it not work better to make the hole when dividing the dough before the 2nd proving.... reducing the risk of knocking out air? Also can I substitute maybe 50% strong whole meal flour? Thanks
goodfoodteam's picture
28th Apr, 2016
If you put a hole in the bagels after the first rise the hole is likely to close up again as the yeast continues to work in the dough. If you replace some of the flour with wholemeal you may need to add a drop more liquid when you first mix it as wholemeal flour is more absorbent than white because of the bran content in it. Let us know how you get on.
22nd May, 2014
My bagels deflated quite a lot is that because of over-proving or maybe not being gentle enough when adding to the water? Many thanks
goodfoodteam's picture
2nd Jun, 2014
Yes, it does sound like you may have over proved the bagels, be as gentle as you can as well when transfering them to the pan. Thanks.
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