Makes: 12 Bagels Oven: 200 °C / 400 °F
Preparation Time: 1 hour 45 minutes   Baking Time: 20 – 25 minutes


500 g White Bread Flour (4 x 250ml / 4 cups)
7 ml Salt (1½ tsp)
10 ml Sugar (2 tsp)
10 g Anchor Instant Yeast (1 packet)
15 ml Oil (1 tbsp)
310 ml Lukewarm Water
Boiling water, to boil
Large egg, beaten, to brush
Poppy/Sesame Seeds, to sprinkle


  1. Mix the flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
  2. Mix the oil and the lukewarm water together and add enough liquid to form a soft dough. Knead the dough for
    10 minutes until smooth and elastic.
  3. Place the dough on a lightly floured surface and cover with greased plastic. Allow to rest for 15 minutes.
  4. Knock the dough down and divide into 12 equal pieces. Roll each piece into a strand 15 cm long. Form into a
    circle, by bringing the two ends together. Wet the edges with a little water and place onto each other. Hold your
    hand on the seal part, lift the ring up and roll the seal until sealed and smooth. Try not to stretch the ring in
    the process.
  5. Place the rings on a lightly oiled baking tray, cover with greased plastic and allow to rise in a warm place for
    10 minutes.
  6. Place the bagels into rapidly boiling water. Only boil a few at a time, for 1 minute. Remove from the boiling water
    and turn over onto a greased baking tray. (The top part of the bagel is now towards the surface of the baking tray).
  7. Brush gently with beaten egg, taking care that the bagels do not collapse. Sprinkle with Poppy or Sesame seeds
    and bake in a preheated oven at 200 ˚C / 400 ˚F for 20 – 25 minutes, or until golden brown.
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