Wholemeal Bagels by Allinson

  • Total Time

    1h 25m
    • Prep Time

      1h 10m
    • Bake Time

  • Serves



Is there anything better than waking up to fresh-baked bread? Our Wholemeal Bagels are a real crowd-pleaser, and a wonderful addition to any weekend brunch. This recipe is for confident bakers, made with Allinson wholemeal dough. Fans of New York baking classics can also try our Pretzels recipe.


  1. MIX Mix the flours, yeast and salt in a big bowl. Mix together the melted butter, sugar and water, then mix in with a cutlery knife.

    • 400g Very Strong Wholemeal Bread Flour (we like Allinson)
    • 100g Strong White Bread Flour (we like Allinson)
    • 7g Easy Bake Yeast (we like Allinson)
    • 1½ tsp Salt
    • 50g Butter (Unsalted, Melted)
    • 1 tbsp Unrefined Light Muscovado Sugar (We Like Billington's)
    • 300ml Warm Water
  2. KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).

  3. RISE Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – about 2 hours depending on how warm your kitchen is.

  4. SHAPE Knock back the dough by gently kneading just 5 times to get the air out. Line two baking sheets with baking parchment and grease the parchment. Cut the dough into 9 even pieces (use a weighing scales if you like). Roll each piece into a ball and sit on the sheets – they’ll need room between them for growing.

  5. PROVE Cover the dough again with a clean tea towel and leave to prove until doubled in size again. Preheat your oven to 220°C (200°C fan, gas mark 7) and fill a large saucepan with water.

  6. POACH Bring the pan to the boil, then lower the heat to gently simmering and stir in the bicarbonate of soda, honey and 1 tsp salt (careful – it will bubble up!). Use a floured finger to push a hole through the centre of each dough ball and pick it up. Stretch the hole by gently swirling the bagel around on your finger a little, then drop into the pan. Do 2 bagels at a time, poaching for 2 minutes and turning over halfway. Use a slotted spoon to return the bagels to the baking trays. Poach all the bagels, keeping the water at a gentle simmer.

    • 1 tbsp Bicarbonate of Soda
    • 1 tbsp Honey
    • 1½ tsp Salt
  7. BAKE Brush the bagels with beaten egg and sprinkle with some seeds. Bake for 15 minutes until brown and crisp. Cool, then enjoy toasted.

    • 1 Egg (Free Range, Beaten)
    • A handful Sesame Seeds
    • A handful Linseeds
    • A handful Poppy seeds
  8. Why not try using Allinson Country Grain flour instead seeds in your cupboard for snacking? Knead an extra handful into the dough before dividing and shaping

Let's Bake

The easiest way to follow a recipe


  1. Unfortunately there are no reviews for this recipe yet!

Leave Your Thoughts

Unfortunately reviews are not permitted to non-registered users.

Please to leave your review or ask us a question.

Recipe Alternatives

Register with BakingMad.com to:

  1. Get free entry in to our regular competitions
  2. Have a chance to become our baker of the month
  3. Help other bakers by rating and reviewing recipes
First Name
Last name
Date of birth

How we use your information

Treating your personal data with care is important to us. If you’d like to know how we use your personal data, including how we personalise our communications to you please see our Privacy Policy

Enter your login details:

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!