VegBox Recipes

Home-Made Bagels

Home made bagels aren't strictly a vegetable recipe, but they make a great base for all sorts of wonderful toppings and making your own bagels is really easy - and seriously scrummy!


Makes about 10

750g bread flour (I usually use 500g wholemeal and 250g white)
450ml warm water (150ml boiling plus 300ml cold is a good temperature)
15g dried yeast
1 heaped teaspoon sugar or (preferably) molasses
1 tablespoon olive oil or 1 knob of butter
5g salt


  1. Pre-heat the oven to 220C or gas mark 7-8

  2. Mix the water with the sugar (or molasses), salt, yeast and butter or olive oil. Leave to stand for 10 minutes, to allow the yeast to start to froth.

  3. Put the flour in a large bowl. Make a well in the centre and pour the liquid in. Mix well.

  4. Turn the 'dough' onto a floured surface and knead well for 5-10 minutes, until it's soft and silky

  5. Split the dough into 10 even-sized pieces

  6. Roll each piece out into a 5 inch (15cm) long 'snake', as my 3-year-old calls them! Fold the ends over to make a circle and press them together firmly.

  7. Leave all 10 bagels on a tray, covered with a clean tea towel, to rise for 15 minutes.

  8. Pour 3-4 inches of boiling water into a frying pan or wok and keep on a rolling boil. Put the bagels in, in batches, to boil for 2 minutes on each side. Put on one side until all are done.

  9. Put the bagels on a greased baking tray in the oven and cook for 12-15 minutes, until golden brown and cooked in the middle.

  10. Allow to cool. To serve, slice in half and use your favourite topping.

Many of the recipes on this website for salsas (hot or cold), coleslaws or jacket potato toppings make great bagel toppings.


Time From Cupboard-To-Table

1 ½ hrs

Notes & Variations on Home-Made Bagels

Try mixing in 75g of ground seeds, instead of 75g of flour - e.g. sesame, sunflower, pumpkin and linseeds

Or mix in 2 handfuls of raisins at the kneading stage

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