Recipe by Iceland
READY IN: 2hrs 30mins
YIELD: 8 bagels


  • 500
  • 2
    teaspoons yeast
  • 1
    teaspoon honey
  • 1
    teaspoon salt
  • 2
    teaspoons oil
  • 300
    ml lukewarm water


  • Put all the ingrediants in the row of the list above into you kneeding machine (i use kitchen aid) and kneed until you have a soft ball of dough. It might be possible that you need to add a little flour or water.
  • Let the dough rise for one hour at a warm place.
  • On a surface lightly covered with flour, form a dough roll and cut it into 8 pieces.
  • Roll a ball from every piece, print a hole into it (use the end og a wooden kitchen spoon) and hold on circular movements until the hole is about 4 cm in diameter.
  • Put the bagels onto a baking tray and let rise for 30 minutes.
  • In a largar pan (like one you use for cooking pasta) bring water to boil.
  • Put the bagels, top above, into the cooking water, turn the heat down and simmer for 30 seconds.
  • Turn the bagels and let simmer for 30 seconds on the down side.
  • Take them out and put them on a plate to drain leftover water.
  • Put seeds on top, like sesame, poppy, sunflower, etc.
  • Bake on baking tray at 220°C for 20 minutes.
  • Note: Add 4 ts of sugar and 1 ts of cinnimon to the dough and sprinkel with caster sugar or chocolate flakes.
  • Or: Add 4 ts of your favorite jam to the dough and sprinkel with caster sugar.