The shape of them resembles a bagel, but that is where the similarities end.

These little buns are so soft and fluffy, and sweet. The best part is that you can enjoy them with sweet or savoury fillings, or even plain. They are truly some of the best breakfast buns. The unique shape is made by twisting two strands of dough around each other. A very similar method to making Italian Pane di Pasqua, which are delicious Easter buns. You can find a recipe for them in the Festive breads page. If you are into sweet, soft breads, then you should definitely check out both of them.

This recipe is for 4 large bagels. Multiply the ingredients to make more. You could also divide the dough into more smaller pieces to make a bunch of tiny breakfast bagels. That is up to you. I like them quite large as they are a lot softer and fluffier because of the crust to crumb ratio.

Watch the video down below for detailed instructions.

Ingredients

250g (8.8oz) strong white bread flour

3g (0.1oz) dry yeast or three times the amount of fresh yeast

5g (0.2oz) salt

10g (0.4oz) sugar

20g (0.7oz) vegetable oil or any oil you like. or even soft butter

1 egg white

140g (5oz) cold milk

To learn more about dough temperature control click here.

1 egg yolk mixed with 1 teaspoon of milk for brushing

Sesame seeds for sprinkling

Method

1. In a bowl add the milk, yeast, salt, sugar, egg white and oil. Mix to combine. You want to dissolve the salt and sugar, and hydrate the yeast before adding the flour.
2. Add the flour and mix until no dry flour left.
3. Knead the dough using the stretch & fold method for around 7 minutes. Desired dough temperature 25 – 26C (77 – 79F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it may take longer. Adjust the proofing times accordingly.
4. Cover and ferment for 35 minutes.
5. Fold.
6. Ferment for another 35 minutes.
7. Divide into 8 equal pieces and preshape in blunt cylinders. Do not shape them too tightly as we need the dough to relax sufficiently before the final shaping. The tighter it is shaped the longer it will take to relax.
8. Rest for 15 minutes. 
9. Roll out the dough pieces two at a time. Twist them around each other to shape the bagels.
10. Place the bagels on a parchment lined tray, cover and proof for 30 minutes. During this time preheat your oven to 160C (320F) fan on.
11. Brush with the egg yolk and milk glaze. Sprinkle with sesame seeds generously.
12. Bake for around 25 minutes until puffed up and golden brown all over. Your oven may be stronger or weaker, so just keep an eye on your bagels to get a perfect bake.

My kitchen was quite warm on the day of baking. The dough was fermenting quite rapidly. If your kitchen is cool, then make sure to ferment it for longer.

Bagels make some of the best sandwiches.

Soft and chewy, topped with seeds. They are simple to make. If you have never tried making bagels, then this is a great recipe to start with. You can make them the way you like by rolling them thinner for a more crispy crust or making them fatter to have a softer bagel. 

This recipe makes 6 large bagels. Multiply as needed to make more or divide the dough into smaller pieces to make more smaller bagels.

Ingredients

450g (15.9oz) strong white bread flour

3g (0.1oz) diastatic malt powder. You can make them without it if you can not find it.

9g (0.3oz) salt

2g (0.07oz) dry yeast or three times the amount of fresh yeast

1 egg for brushing

260g (9.2oz) water at around 20 – 22C (68-71F) if your kitchen is of a similar temperature. If it is warmer, then reduce water by 1 – 2C (33-35F) and vice versa.

To learn more about dough temperature control click here.

Malt syrup or honey for boiling

Seeds of your choice for topping

Semolina for sprinkling

Method

1. Add the water, yeast, salt, and malt powder in a bowl and mix until all well combined and dissolved.
2. Add the flour and mix until no dry flour left.
3. Tip the dough out on your table and knead for around 5 – 7 minutes. Alternatively, you can place all ingredients in a mixer and mix with the dough hook on medium-low speed for around 5 – 6 minutes.
4. Ferment for 1 hour. Your kitchen may be warmer, so your dough may ferment more rapidly. In that case cut down on the fermentation time. The opposite applies if your kitchen is cooler.
5. Divide the dough into 6 equal pieces.
6. Roll each piece to around 25cm (10in) long.
7. Wrap a piece of dough around the broadest part of your hand with the two ends overlapping in your palm. Then roll them against the table to seal the two ends together.
8. Place all the bagels on a tray sprinkled with semolina. Cover with clingfilm and refrigerate for at least 6 hours or overnight. 
9. The next day boil your water and syrup or honey until bubbling vigorously.
10. Boil as many bagels you can fit in your pan at once for around 1 minute. Do not boil them any longer as they will rise too much.
11. Let them drain on a rack. If you do not have a rack, then a colander will work in a pinch. 
12. Brush the bagels with egg and press the bagels in your preferred topping and place them on a baking tray sprinkled with semolina and lined with parchment paper. Handle the bagels gently as they become more fragile after boiling.
13. Bake at 250C (480F) no fan for around 15 minutes. Your oven may be more or less powerful than mine, so your bagels may cook more quickly or take longer. Keep an eye on them to get a perfect bake.

Let cool down and enjoy!