Serves 12


950gr Bread flour
50gr Wholewheat/ spelt/ rye
10gr dry yeast
20gr salt
1 medium egg
7g Malt powder (optional)
20 ml oil
415 ml water
1 tbs baking soda for boiling the bagels
1 tbs of honey for boiling the bagels
Topping of your choice


Preheat your oven to 240c.
Weigh all of your ingredients out. In a bowl and whisk together the flours, salt, malt, yeast. Then whisk the egg, water and oil together. In a bowl start to mix the two mixtures together until they start to come together, then turn out onto the counter and knead until the dough can reach windowpane.

For a successful win- dowpane test first, cut off a small piece of dough and gently spread it out into a thin translucent membrane( i.e windowpane).

Bring the dough into a taught ball and cov- er with a damp cloth. Leave to rise for half an hour. Divide the dough into 12 pieces, round them up like you would hamburger buns and then roll them into small cigar shapes, leave them to rest for 15 minutes so they can relax.

Boil a large pot of water with a little salt.

Time to shape the bagels! Take each of the dough cigars and roll it under your palm of your hand in the centre, keep rolling, then switch to two hands and roll it out evenly to around 10/12 inches, overlap the ends and gently press the two ends together. Next, press your palm down on the work surface, and in a repetitive motion roll the dough on the work surface repeatedly to seal. You should now have a nice round bagel shape.

Add the honey and the baking soda to the bubbling water and then boil the bagels 1 minute each side- best to do this in small batches depending on the size of your pot. Place the bagels on a lined baking tray, add toppings now if you wish, and place them in the oven, after 5 minutes turn the oven down to 200c. Bake for around 16 – 18 minutes depending on your oven.
Let the bagels cool for 20 minutes before eating.

Add cream cheese, smoked salm- on or any of your other favourite toppings.

Recipe by Abby Hart, founder of The Good Stuff Micro-Bakery, San Gwann.