Homemade Bagels
Servings Prep Time
10bagels 20 -30minutes
Cook Time Passive Time
10 + 40minutes 1hour (proving)
Servings Prep Time
10bagels 20 -30minutes
Cook Time Passive Time
10 + 40minutes 1hour (proving)
  1. In a jug mix the yeast, 100 ml of the warm water and the sugar.
  2. Leave somewhere warm for 5-10 minutes to rise, froth up and activate.
  3. Pour in to a big bowl with the remaining water, salt and half of the flour.
  4. Stir until mixed.
  5. Add enough of the remaining flour to form a dough ball – firm but not too soft and sticky – add a little more flour if needed.
  6. Kneed well for 8-10 minutes till it springs back – the dough should be smooth and slightly elastic.
  7. Place in a bowl and cover with a damp tea towel.
  8. Leave somewhere warm till the dough doubles in size, approx. 40-60 minutes. (Airing cupboard recommended)
  9. Knock back (punch the dough down) and knead for a few minutes.
  10. Divide the mix equally in to 10.
  11. Roll each on in to a ball, flatten down slightly and make a hole in the middle with your thumb or a wooden spoon end – make the hole approx. 2-3 cm wide (I break the hole with my thumb and twirl it round one of my fingers to increase the hole size).
  12. Meanwhile bring a large pan of water to the boil with the remaining sugar added.
  13. Boil the bagels in batches for 40-60 seconds on each side, turning with a spoon. Drain and place on a well-greased tray.
  14. Bake in a preheated oven gas 6 / 200*c for 25 minutes until golden.
  15. Cool on a wire rack.
Recipe Notes

Suggested Fillings –

Pastrami and pickles

Smoked salmon and cream cheese

Cream cheese and guerkin

Salt beef and English mustard

Roll mops and red onion

Smoked chicken and cucumber

Tuna Mayo and sweetcorn

Salami and olive tapenade

Crayfish, rocket and lemon mayo

Rare beef and horseradish

Brie and watercress


Or serve warm for breakfast with locally made jams, honeys or marmalades.