Homemade Bagel

Homemade Bagel

True bagels are boiled, that's what gives them their chewy texture. Try this recipe, there's nothing like a fresh bagel still warm from the oven!


5 cups of wholemeal flour
4 T sugar
2 tsp salt
3 tsp active dry yeast
4 tsp oil
2 cups warm water

Egg wash: In a cup beat one egg with about 1/2 tsp water until well mixed.

Optional toppings: such as sesame seeds, poppy seeds, onion and garlic flakes, coarse sea salt, herbs


Dissolve yeast in 1/4 cup of water and let sit for a few minutes until foamy.

Combine flour, sugar, salt, yeast and water and mix until soft dough forms. Rub the dough with oil to prevent it from drying out, and let rise until doubled in bulk. Punch down and knead again.

Roll the dough out and cut into appropriate size rounds and let rise again until doubled. Drop dough into boiling water and cook for 3 minutes. Turn over and boil for 3 more minutes. Take out of water and drain until dried. Brush the bagels with egg wash, sprinkle on any toppings if you like, and bake in a 450-degree oven for 12-15 minutes until golden brown.

Bagels are best eaten fresh, but if your bagels are a day or two old they will still be delicious toasted. Bagels also freeze well, but like most bread they are best toasted if they've been frozen.

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