I love the challenges set for us from Fresh From The Oven. I am baking breads I would never try otherwise. This month was no different with us having to bake bagels! Now, being of Jewish descent, bagels have formed part of my diet for a long time, usually served with cream cheese and lox. These bagels were given similar treatment – we had them with home made gravadlax, smooth cottage cheese and dill with friends for our Sunday afternoon wine tasting session. I also made a special breakfast and served them with scrambled eggs, dusted with chives. I will make these again without a doubt. The machine does all the hard work, they are easy to shape and even the poaching was not difficult. It is the poaching that gives the bagel its ‘hard’ outside texture and they feel quite odd when you take them out of the water. I used caraway seeds on mine as I am not a big fan of sesame seeds or poppy seeds. Use whatever topping you choose, and experiment with what you put in them – I think there are so many possibilities out there.  Do take a look at Purely Food’s blogpost for her recipe, and watch out for all the Fresh From The Oven bagels.

Home Made Bagels


Print Recipe
5 from 1 vote


Recipe Category: Bread
Makes enough for: 7 bagels
All Rights Reserved: An original recipe from Lavender and Lime


  • 450 g bread flour
  • 7 g instant yeast
  • 10 mls salt
  • 250 mls warm water
  • 15 mls canola oil
  • 30 mls honey
  • 1 egg, beaten
  • caraway seeds for topping


  • in a large bowl add the salt to the flour and then the yeast – keep the salt and the yeast separate
  • stir the oil and the honey into the water
  • using a stand mixer at a low speed, slowly add the liquid to the dry ingredients
  • knead for 10 minutes
  • add more flour is the dough is too wet – the dough is stiffer than normal bread dough but will still have elasticity
  • lightly oil the mixer bowl, return the dough to the bowl and turn to coat in the oil
  • cover with cling film and put in a warm place until doubled in size
  • lightly oil two baking trays
  • remove the dough from the bowl, punch it down to knock the air out and knead briefly
  • roll in to a sausage shape and divide into 7 pieces – I used my scale and each piece was just over 100g
  • as you work one, keep the others covered with a clean tea towel
  • shape the bagels by rolling each piece into a ball, pierce a hole in the centre with your finger, pull the dough open wide by twirling it round your index fingers (wider than you think you need as the hole will shrink when the dough proves, is poached and then baked)
  • place on the prepared baking tray and repeat with remaining dough
  • cover and allow to rise for a further 10-20 minutes
  • preheat the oven to 200° Celsius
  • fill a large sauce pan with boiling water and return to a simmer
  • gently place each bagel into the water to poach (do not try to put too many bagels in at once as they will expand slightly)
  • poach for 90 seconds on each side, turning gently with a slotted spoon
  • remove the bagels from the water, allowing them to drain first and place on the prepared baking trays spacing them about 3-4cm apart
  • brush with the egg and sprinkle with the topping
  • bake in the oven for 15 minutes, then turn upside down for a further 10 minutes to cook the bases
  • cool on a wire rack.

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47 thoughts on “Bagels

  1. I love bagels and this is the second recipe I´ve seen in a couple of days….somthing is telling me I need to make bagels soon! Hope they turn out as good as yours 🙂

  2. I have never made bagels, but I really really should, you did make it look easy. thank you for the recipe i will try them, maybe this weekend.. c

  3. I’ve never made a bagel before.. well that’s because I am not a huge bread eater. but I know someone who will love if I made this. Thanks for the link 🙂

  4. Well done on the challenge. These sound lovely. I’m going to do my best to make some too this month but not sure I’ll be able to find the time before the deadline!

  5. Your bagels look beautiful! I didn’t egg wash mine so they turned out a little lighter, but I love the deep brown colour you’ve got here. Gorgeous.

  6. Bagels are one bread recipe that I find really intriguing, that poaching technique is so interesting. I enjoyed reading about your experience, Tandy – you’ve inspired me to gve them a try sometime 🙂

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