Serving size: 75g

Serves: 8

Per serve: 940kJ | 8g protein | 2g fat | 40g carbs | 6g fibre


  • 2 tsp of active dry yeast

  • 1 1/2 tbsp of caster sugar

  • 1 1/2 cups of luke warm water

  • 3 1/2 cups of bread flour (plus extra for kneading)

  • 1 1/2 tsp of salt

  • 1/2 tsp bicarbonate soda

  • 1 egg yolk

  • 1 tbsp of milk

  • Sesame seeds











  1. Pour the sugar and yeast into 1/2 cup luke warm water. Stir for 5 minutes until dissolved.

  2. In a large bowl mix the flour and the salt. Make a well in the center and pour in the yeast and sugar mixture. Mix together and continue adding the remaining luke warm water until you reach the desired consistency (a moist and firm dough).

  3. On a lightly floured surface, knead the dough for 10 minutes until smooth and elastic. 

  4. Lightly brush a large bowl with oil and place the dough in the bowl. Cover the bowl with a damp dish towel and let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down (literally), and let it rest for another 10 minutes.

  5. Carefully divide the dough into 8 pieces and shape each into a ball. Coat a finger in flour, and gently press your finger into the center to form a ring. Stretch the ring to about a third of the diameter of the bagel and place on a lightly oiled tray. Repeat with the remaining dough balls. Cover them with a damp towel and allow to rest for 30 minutes.

  6. Preheat your oven to 220⁰.

  7. Bring a large pot of water to a boil and reduce to a simmer. Add the bicarbonate soda. Using a slotted spoon, lower the bagels into the water (3 to 4 at a time). Cook the bagels for 2 minutes, 1 minute either side. Return them to the lightly oiled tray.

  8. Whisk together the egg yolk and milk and brush the top of the bagels with the mixture. Sprinkle the bagels with sesame seeds (poppy seeds, garlic, onion, or salt also works). 

  9. Bake for 20 minutes (turning the tray once) until golden brown.

  10. Cool on a wire rack and serve with your choice of fillings, or eat them plain.

© 2016 by Georgina Mae Hansford. All rights reserved. ABN 94 321 829 701

Brisbane, Australia  |

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