Ingredients Volumetric
600 g Laucke Crusty White Bread mix 3¾ cups
2 g Barley Malt (ex Brew Shop) ½ tsp
5 g Yeast 1⅝ tsp
300 ml Water 1⅕ cup


  1. Use your bread machine or a suitable mixer to mix ingredients and knead the dough, or alternatively knead by hand. The dough will be quite firm, and some bread machines may struggle to mix it.

  2.  Place the dough in an oiled bowl, cover with cling film and allow to rest for 20 minutes.

  3. Tip the dough out onto a lightly floured bench and divide the dough into desired sized pieces between 50 g – 150 g.

  4. Lightly shape the pieces and roll into short sausage shapes. Place on tray, and cover with damp cloth for 10 minutes to let the gluten relax.

  5. Starting with the first shaped dough piece, extend the sausage shape long enough to form a nice circle leaving a hole in the centre. Form a small point on each end touch on damp cloth, overlap slightly and mould together to form the bagel shape.

  6. Place the bagels on a pre-greased tray, or a board sprinkled with semolina, leaving enough room for expansion. Appearance is enhanced if any seam or ragged surface is turned to the bottom. Place the tray in a humid, draught free environment. Don’t allow the dough to develop a “skin” on the surface. Covering them with plastic will help prevent this.

  7. Preheat the oven to 225°C.

  8. The bagels should be ready after approximately 40 minutes. To determine if it is ready, gently poke your finger into a bagel. The dough should spring back slowly and still leave a small indentation.

  9. If you wish to boil your bagels they can be carefully placed in boiling water with some maple syrup in it and boiled for 2 minutes, and then drained and transferred to a baking tray for baking.

  10. Place the bagels into the oven, then lightly spray (mist) them with water. Turn the oven temperature down to 200°C and bake for 15-20 minutes.

  11. Another way of generating steam in the oven, is to place a baking dish with a pizza stone in it in the bottom of the oven before preheating. After placing the bagels in the oven pour some near boiling water (a few cups) into the baking dish and close the oven door.

  12. It is safer to leave the baking dish and stone in the oven until cooled down.

Helpful Hints

  • Tepid water will help your dough to rise.
  • The amount of water suggested should produce a firm, smooth dough that can be readily handled by hand after thorough kneading in a machine, and a rest. If the dough is too tight, add more water.

  • Specialty Breads


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