Everything Bagels
Chewy, shiny bagels boiled then baked, coated in sesame, poppy seeds, onion and garlic.
- Time2 hr 30
- LevelMedium
- Costabout £0.24 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 262kcal
- 50.3gcarbs
- 3.9gof which sugars
- 3.8gfat
- 0.9gsaturates
- 6.9gprotein
- 2.2gfibre
- 2.3gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour, yeast, salt and 1 tbsp sugar in a large bowl. Add the warm water and oil and mix to a stiff dough. Knead hard for 10 minutes, until smooth and elastic. The dough is firm, which gives the chew.
10 min - 2
Cover and leave for 1 hour, until doubled.
60 min - 3
Divide into 8 pieces of about 100 g and roll each into a ball. Poke a thumb through the middle and stretch the hole to about 4 cm wide, as it will shrink. Put them on a lined, lightly oiled tray and rest for 20 minutes.
20 min - 4
Heat the oven to 220°C (200°C fan). Mix the sesame, poppy seeds, onion flakes, garlic flakes and flaky salt on a plate. Bring the 2000 ml water and the last tablespoon of sugar to a gentle boil in a wide pan.
- 5
Boil 2 or 3 bagels at a time for 1 minute each side. Lift out with a slotted spoon, drain for a moment and press the wet top into the seed mix. Put back on the lined tray.
2 min - 6
Bake for 18 to 20 minutes, until deep golden.
19 min - 7
Cool on a wire rack for at least 20 minutes. They are best on the day, or sliced and frozen then toasted.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
