Bagels (Makes 6)

May 29, 2017


I make these in advance for breakfasts, and there is always a stock in the freezer.  Generally I serve them with scrambled eggs & smoked salmon, or peanut butter for them busy mornings at work where I need a boost of energy on the run. These may take a little time to prepare, but the end result is always worth it. Below I have listed ‘egg’ in the mix to give it a slightly different texture.



  • 500g Malt seed strong flour (or Strong white flour)

  • 1 x egg (optional)

  • 1 tbsp. Chia Seeds

  • 1 tsp salt

  • 7g Yeast

  • 300ml warm water

  • 2 tbsp. Agarve nectar

  • 3 tbsp. of milk (for the glaze)



  1. Whether by hand or food processor add the flour, salt, chia seeds, yeast, egg and nectar to a bowl and combine the ingredients

  2. Add the 300ml of water slowly (you may not need all) and continue mixing until you reach a smooth dough constancy (not sticky)

  3. Cover and leave in a warm place for an hour

  4. Cut into 6 equal weight pieces, form into balls and with your thumb make a hole in the middle 

  5. Preheat the oven to 200 / Gas mark 6

  6. Place the bagels onto a non stick tray and leave for a further 30 minutes

  7. Heat a pan of water until it boils 

  8. Place the bagels (normally 2 to 3 at a time) and boil in the water for 2 minutes per side and place back onto the baking tray to cool

  9. Once all have been boiled, brush with milk and place in the middle shelf of a hot oven for 15 to 20 minutes until golden

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