Complete aside: the bagel recipe

So, I’ve been asked for the bagel recipe.  I found one online that was very similar but that one had American measurements.  So, hoping that Daniel Stevens and Hugh Fearnley-Wittingstall won’t mind me reproducing this in return for a major plug for the book, Bread, from which it came:

Buy it on Amazon

Here is their recipe (or thereabouts) for 12 bagels.

  • 500g strong white bread flour
  • 5g powdered dried yeast
  • 10g fine salt
  • 250g warm water
  • 20g caster sugar
  • 50ml vegetable oil, plus extra for coating

To finish

  • 1 medium egg, beaten
  • Poppy or sesame seeds (optional

Makes 12.

Mix together all the ingredients to make dough.  Kneed it until it’s a ball and elasticy.  Round into an oval shape and put it in a bowl, lightly coat with a tiny bit of oil, and cover loosely with cling film.  Put the bowl somewhere warm and leave it until its doubled in size – about an hour.

Divide the dough into 12 pieces and shape into bagels, either by rolling into sausage shapes and joinging the ends with a little water or making a ball and stretching a hole into the middle with your fingers.  Place on a lightly oiled baking sheet and put back in the warm place until they’ve doubled in size.

Preheat the oven to 200degrees.  Boil a big pan of water and turn it down to a simmer.  In batches, so they can float, boil each bagel for one minute on each side.   Drain and rest on a tea towel to dry.

Reshape as necessary, brush with beaten egg, and add the seeds on top if you like.  Then bake for 15 minutes until golden.




  1. Claudia says:

    Briliant!!! And it sounds manageable too!

  2. […] did then unpack, do the washing, make my first ever loaf of bread (from the book that was a previously mentioned present), and write some Christmas […]

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