How to Make fresh bagels

Perfect for breakfast or lunch, simply buttered or filled with an endless option of fillings including bacon, salmon and cream cheese or the American classic of peanut butter and jelly! Ready in 2 hours, fresh bagels are a perfect treat all year round! The cooked bagels are suitable for freezing.

Fresh homemade bagels


  • 7g packet dried yeast
  • 1 tbsp caster sugar
  • 1 tsp salt
  • 450g strong bread flour


1. Combine the yeast and sugar and add 100ml warm water, stir then leave the mixture for 10 minutes to become frothy.

2. Add a further 200ml warm water into the yeast mixture then stir in the salt and bread flour. Mix the dough with your hands until soft and not sticky. If the dough is too wet add some more flour, if the dough is too dry add some more warm water.

3 Knead the dough for 10 minutes, shape into a ball and leave to prove in a slightly oiled covered bowl for 1 hour.

4. Preheat the oven to 220 degrees, divide the mixture into 10 balls, slightly flatten each one and make a hole around 3cm wide in the middle of each bagel. Bring a large pan of water to the boil and add 3tbsp of caster sugar. When the water has reached boiling point, add in the bagels 2 at a time for 1-2 minutes until the bagels have puffed slightly and a skin has formed.

5. Place on a baking tray and bake for 25 minutes unitl browned and crisp.