Homemade Bagels

These little bread rings, Jewish in origin, are delicious teamed with savoury fillings. The double cooking method-first by briefly poaching in boiling water, then baking-gives bagels their unique texture and slightly chewy crust.

Number of servings : 12 bagels

Prep time: 35 minutes, plus about 1 hour rising

Cooking time: 15 minutes

Type of meal : | Breads and muffins | Breads and muffins

Special diet :


3 cups white bread flour
1 teaspoons salt
1 envelope (about 7 g) quick-rising yeast
3 large eggs
1 teaspoon honey
2 teaspoons sunflower oil
3/4 cup plus 2 tablespoons tepid water


  1. Put the flour into a large mixing bowl and stir in the salt and yeast. Make a well in the middle.
  2. Lightly whisk 2 of the eggs with the honey and oil. Pour this mixture into the well in the midddle of the flour. Add the water and mix together until a soft dough forms.
  3. Turn out the dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Place the dough in a large greased bowl, cover with a damp dish towel and leave to rise in a warm place until double in volume, which can take 40 minutes, depending on the room temperature.
  4. Turn out the dough onto a floured surface and knead lightly. Divide the dough into 12 equal pieces. Form each into an 8-inch-long rope, then shape it into a ring. Dampen the 2 ends with a little water, slightly overlap them, and gently pinch them together to seal.
  5. Arrange the bagels on a lightly greased cookie sheet, cover with greased plastic wraps and leave to rise in a warm place until they are slightly puffy, about 20 minutes.
  6. Preheat the oven to 200ºC (400ºF). Bring a large pan of lightly salted water to a boil over high heat. Drop the bagels into the water, one at a time, and poach 20 seconds. Lift out with a large slotted spoon and return to the cookie sheet.
  7. Lightly beat the remaining egg and brush it over the bagels to glaze. Bake until well risen and golden brown, about 15 minutes. Transfer to a wire rack to cool. The bagels can be kept in an airtight container up to 3 days.

Nutritional information: