Wholemeal Bagels

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400 g very strong wholemeal bread flour

100 g strong white bread flour

7 g easy bake yeast

1½ tsp salt

50 g butter (unsalted, melted)

1 tbsp unrefined light muscovado sugar

300 ml warm water

1 tbsp bicarbonate of soda

1 tbsp honey

1 egg (free range, beaten)

a handful sesame seeds

a handful poppy seeds

a handful lin seeds


1. Mix the flours, yeast and salt in a big bowl. Mix together the melted butter, sugar and water, then mix in with a cutlery knife.

2. Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).

3. Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – about 2 hours depending on how warm your kitchen is.

4. Knock back the dough by gently kneading just 5 times to get the air out. Line two baking sheets with baking parchment and grease the parchment. Cut the dough into 9 even pieces (use a weighing scales if you like). Roll each piece into a ball and sit on the sheets – they’ll need room between them for growing.

5. Cover the dough again with a clean tea towel and leave to prove until doubled in size again. Preheat your oven to 220°C (200°C fan, gas mark 7) and fill a large saucepan with water.

Bon Appetit!

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