• STEP 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.

  • STEP 2

    Tip out onto the work surface and knead together until smooth and elastic – this should take around 10 mins.

  • STEP 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.

  • STEP 4
    Step 1

    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 two parchment-lined baking trays and cover lightly with cling film.

  • STEP 5

    Leave for around 30 mins or until risen and puffy, then remove the cling film.

  • STEP 6
    Step 2

    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.

  • STEP 7
    Step 3

    Fill a large saucepan with water and bring to the boil. Add the bicarbonate of soda to alkalise the water (see tip, below). 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.

  • STEP 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 two months (see How to freeze, below).

Tips for how to make the perfect homemade bagels

  • Adding bicarbonate of soda to the water contributes to the ‘shine’ and ‘chew’ of the finished bagel crust.
  • To make sweet cinnamon bagels, add 1 tbsp extra sugar and 2 tsp ground cinnamon when mixing in step 1.
  • Edd used sesame seeds on his bagels, but vary this as you like – try linseed, poppy, pumpkin or sunflower seeds – or a mixture.

How to freeze bagels

  • Once baked, you can freeze the bagels for up to two months. Simply wrap individually in cling film, then in foil. Defrost at room temperature.

Goes well with


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