Our Recipe

Ingredients (for 28 bagels)

  • 3 cups Lukewarm water
  • 4 tsp Active Dry Yeast
  • 2 tsp Sugar
  • 5 tsp Salt
  • 1 cup Honey
  • 1/2 cup Sunflower oil
  • 2 egg & 2 yolks (65g eggs)
  • 100 gr. Vital Wheat Gluten Flour
  • 1500 gr. Bread flour

Instructions (for home ovens)

  1. In a stand mixer, mix ingredients in order and knead until dough is smooth and uniform, roughly 20 minutes.
  2. Form in a tidy ball, lightly coat in a spoonful of oil, cover and let rise until doubled, roughly 2 hours.
  3. While rising, pre-heat your oven to 210C (top & bottom heat), with pizza stones (2) on the bottom and middle racks.
  4. Divide dough into 100gr balls, let rise for 20 minutes.
  5. Roll each ball to form a 30cm stick, combining both ends with a 10cm overlap and rolling this overlap between both hands until they are fused, let rise for 20 minutes.
  6. Boil 10 L of water, dissolve in 1 cup of honey.
  7. Stretch each bagel to enlarge the inner-hole to a diameter of 15cm, ensuring ends remain fused.
  8. Boil for 90 seconds, flipping them mid-way.
  9. Set asside for 120 seconds until the bagels becomes tacky.
  10. Cover with selected topping, such as sesame seeds, while re-shaping each bagel to the desired size & shape.
  11. Bake on the bottom stone for 9 minutes, 4 cm apart.
  12. Transfer to the top stone and bake for another 9 minutes, or until golden.
  13. Cool on a wire-rack and enjoy.