About the bake
Try something different for breakfast with these delicious fresh bagels. Mix and match with yummy spreads such as salmon and cream cheese or a delicious poached egg.
Place the dough ingredients into a mixer with a dough hook attached and mix to a soft dough and knead for 5 minutes. If mixing by hand, put the flour, salt, sugar, malt extract and yeast into a bowl and mix to a dough with the warm water.
Knead on a floured board for 10 minutes.
Divide and roll the dough into 8 flat circles, make a hole through the centre of each with your thumb and place onto a greased baking sheet.
Leave to prove until double in size. Preheat 190°C (170°C fan, gas mark 5).
Bring the a saucepan of water with 1 tbsp of malt extract to the boil, reduce to a simmer and poach the bagels, a few at a time, for one minute on each side.
Place the poached bagels back onto the baking sheet.
Brush with the egg and sprinkle with seeds.
Bake for approximately 20 minutes.
Super straight forward success every time
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