BAGELS The Select Aisle


Recipe yields: 8 bagels


  • Warm water- 360ml (1 ½ cup)
  • TSA Instant Dry Yeast - 5g (2 tsp)
  • TSA T65 Bread flour - 520g (4 cups)
  • Sugar - 15g (1 tbsp)
  • Salt - 5g (1 tsp)
  • Oil - 10ml (2 tsp)
  • Egg white - 1

For Boiling:

  • Water- 1500ml (6 cups)
  • Honey - 60g (¼ cup)


  1. In a bowl, add the flour, sugar,salt, yeast and water. Mix them for 2 minutes. 
  2. Then, take the dough out onto a lightly floured surface and knead the dough for 4-5 minutes. 
  3. Lightly grease a bowl with oil and place the dough in the bowl. Cover the bowl with a clean kitchen towel.  Allow the dough to rise at room temperature for 60-90 minutes or until doubled in size.
  4. Line two large baking sheets with parchment paper or silicone baking mats.
  5. Shape the bagels: When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces.Shape each piece into a ball. Press your index finger through the centre of each ball to make a hole about 1.5 – 2 inches in diameter. 
  6. Preheat the oven to 218°C (425°F).
  7. Water bath: Fill a large, wide pot with water and honey. Bring water to a boil, then reduce heat to medium-high. Cook the bagels for 1 minute on each side.
  8. Using a pastry brush, brush the egg wash on top and around the sides of each bagel. Place the bagels onto each lined baking sheet.
  9. Bake for 20-25 minutes, rotating the pan halfway through. Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.


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