Wholemeal Bagels by Allinson's

  • 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's 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 Allinson Very Strong Wholemeal Bread Flour
    • 100g Allinson Strong White Bread Flour
    • 7g Allinson Easy Bake Yeast
    • 1½ tsp Salt
    • 50g Butter (Unsalted, Melted)
    • 1 tbsp Billington's Unrefined Light Muscovado Sugar
    • 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

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  1. 5 star rating

    Really nice recipe! Made really good bagels! I made mine vegan and used soya milk to brush it.

  2. 4 star rating

    Do you have a vegan recipe without using egg?

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