Seeded Bagels
Seeded Bagels


3 teaspoons (10g) dried yeast

1 tablespoon caster sugar

250ml warm milk

125ml warm water

450g plain flour

3 teaspoons fine salt

1 tablespoon caster sugar, extra

1 egg yolk

1 teaspoon water, extra

1 tablespoon poppy seeds

2 teaspoons caraway seeds

2 teaspoons sesame seeds

2 teaspoons linseeds 

2 teaspoons flaked sea salt


1     Whisk yeast, sugar, milk and the water in a large bowl until yeast is dissolved. Cover; stand in a warm place for 10 minutes or until mixture is frothy. Stir in sifted flour, salt and extra sugar, in two batches, to form a firm dough.

2     Turn dough out onto a floured surface. Knead for 10 minutes or until dough is smooth and elastic. Place dough in a large oiled bowl. Cover; stand in a warm place for 1 hour or until doubled in size.

3     Turn dough out onto a floured surface, knead until smooth. Divide dough into 12 portions; form each into a ball. Press your index finger into the centre of each ball to make a hole, rotating the ball with finger until the hole is a third the size of the bagel. Place bagels, 3cm apart, on greased oven trays. Cover; stand in a warm place for 15 minutes or until risen.

4     Preheat oven to 200°C/180°C fan. Working in batches of four, drop bagels, one by one, into a large saucepan of boiling water, ensuring they don’t touch. Boil for 1 minute; turn bagels over, boil for a further minute. Using a slotted spoon, transfer bagels to greased oven trays. Repeat with remaining bagels.

5                Brush tops of bagels with combined egg yolk and the extra water; sprinkle with combined 
seeds and sea salt. Bake for 20 minutes or until golden. Cool on a wire rack.



A good bagel should have a chewy texture, something that is often not found in commercial bagels. 

A traditional bagel is first boiled, and then baked, to achieve its unique, distinctive texture.