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  • Makes 16

Bagels get their unique chewy texture from being poached in water before baking.


  • 1 tablespoon dry yeast or 3 tablespoons Surebake
  • 2 cups warm water
  • 1 teaspoon sugar
  • 4 cups flour
  • 2 teaspoons salt
  • water
  • 3 tablespoons sugar
  • 1 egg
  • ¼ cup poppy seeds or sesame seeds


  1. Sprinkle the yeast over the water and stir in the sugar. Set aside for 15 minutes or until it becomes very frothy.
  2. Put the flour and salt into a food processor and pulse to mix.
  3. With the motor running, pour the liquid down the feed tube gradually until all the liquid is incorporated. The dough should be moist. Process for 1 minute.
  4. Turn the dough on to a floured board and bring together. Place in a large greased bowl. Cover with greased plastic wrap and leave in a warm place for 1 hour or until doubled in bulk.
  5. Turn on to a floured board and knock the dough back. Shape into 16 even pieces and roll each into a ball.
  6. Push your finger through the centre of each ball of dough and twirl the dough around your finger to make a large hole - almost big enough to put your fist through. Place the rounds on a floured board and cover with a dusting of flour and a clean tea towel. Leave to rise for 25 minutes.
  7. Bring a large saucepan of water to the boil and stir in 3 tablespoons sugar. Put one bagel into the saucepan at a time and cook for 30 seconds on each side.
  8. Remove with a slotted spoon and place on a greased tray. Repeat with the remaining bagels.
  9. Beat the egg with a pinch of salt and brush the bagels with the egg glaze. Sprinkle with the poppy seeds, or you can use sesame or pumpkin seeds, or a mixture of whole grains.
  10. Bake at 200ºC for 15-20 minutes or until the bagels sound hollow when tapped underneath. Cool on a wire rack.

Cooks Tips

- Top bagels with sesame seeds or pumpkin seeds or a mixture of whole grains.

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