Making Bagels – no more shop bought for me!

June 4, 2013Sew White


I was honestly the most surprised I have ever been when baking these bagels. I was hopeful they would work but was so surprised how they were just so easy and tasted so great. They even tasted wonderful toasted 4 days later. 

Sew White bagels 6


450g strong white flour,
1tsp yeast,
half a teaspoon of salt
20g caster sugar,
40g sunflower oil,
230ml tepid water.

Mix all together and knead for 10mins.
Leave in an oiled bowl for 1 hour.
Knead and divide into 8.
Roll into a small ball and using a handle of wooden spoon make the hole. Spin the dough round the handle or your finger to make the hole larger. As the dough rise the hole will close if it’s not big enough.
Repeat with the rest of the dough.
Put on a baking sheet and leave for 30mins.

Heat the oven to 180 degrees for fan, 200 degrees oven.
Bring a large pan of water to the boil and add 1tsp of malt extract (or baking soda if you don’t have malt extract).
Simmer the water and dunk the doughnuts for 2 minutes (1 minute on each side). I found putting the top nice side of the bagel down in the water first works well.
Remove carefully and drain them on a tea towel. Leave them for 1-2 minutes on the tea towel any longer and they will stick and it’s really hard to get them off without them deflating slightly.
Move the bagels to a baking sheet and brush with a beaten egg.
Bake for 15-20mins until golden brown.


Using a wooden spoon to make the holes.

Sew White bagels 2

The hole in the middle needed to be a bit larger than I thought but as it grew it closed up.

Sew White bagels 3

Risen bagels ready for their 2 minute bath.

Sew White bagels 4

Here is the difference between the risen bagel and then the boiled for 2 minutes bagel.

Sew White bagels 5

Had to try them with salmon (forgot the cream cheese – doh!) They still tasted amazing!

Sew White bagels 8

I love bagels!


  • Lindsay

    June 4, 2013 at 6:46 pm

    They look really good! No GBBO style Flagels!

Leave a comment

Your e-mail address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Previous Post Next Post