Bernard Bake Off – Bernard Boutique

Bernard Bake Off

Recipe five of the Bernard Bake Off series brings you the best savoury snack all the way from America: New York style Bagels. What's great about these is that the recipe makes eight servings and everyone in the house can make it their own by adding their own filling to whatever their tastes are. A classic favourite is cream cheese and salmon but you can even snack on these for breakfast with peanut butter and bananas. Making dough can seem like a tough job but the results will be worth it and you'll be the favourite cook in the household. 

  • 320ml of water.
  • 1 tbsp of yeast.
  • 23g of sugar.
  • 500g of bread flour.
  • 6g of salt.
  • 2 eggs.
  • 2 tbsp of dried garlic flakes.
  • 2 1/2 tbsp of dried onion flakes.
  • 1 1/2 tbsp of white sesame seeds.
  • 1 tbsp of poppy seeds.
  • 1/2 tbsp of flakey sea salt.


  1. Warm up the water in a glass measuring jug to around 32 degrees celsius (90 fahrenheit), checking with a thermometer. Once it is the right temperature, stir in the yeast and sugar and then leave to rest for ten minutes.
  2. When the mixture has puffed up, give it another stir and leave to one side.
  3. Add the bread flour and salt into a big mixing bowl and then add in the yeast/water mixture, combining it all together with your hands. Mix until you get a sticky, rough dough texture.
  4. Place the dough onto your work surface and begin to knead it, pulling it back and folding it into itself with the palms of your hands for ten minutes. 
  5. Once the dough's texture softens, roll the dough carefully into a ball with your hands. 
  6. Oil up a large mixing bowl and add the dough, rolling it around so the oil coats it before covering with a damp towel and leaving to rise for one hour. 
  7. The dough should have doubled in size by this time. Take the dough out of the bowl onto the work surface, punch the dough softly to get big air bubbles out and then cut into eight identical pieces.
  8. Shape each piece into a ball by folding the corners into itself and roll them so that the top of each dough ball is soft and smooth on top.
  9. Move every dough ball around in a circular motion making sure the dough never comes off the work surface - this will create a perfect shape and they should all look the same. 
  10. Place them onto a floured baking tray and cover again with a damp towel for ten minutes.
  11. In the meantime, let's make the seasoning. Add the dried garlic and onion flakes, black and white sesame seeds, poppy seeds and flakey sea salt and mix them all until they are thoroughly combined.
  12. After you have waited ten minutes, take each dough ball and flour up your index and thumb and press a hole into the middle of the dough. You should start twirling it around with two fingers lightly so that the hole gets to about an inch.
  13. Bring a big pot of water to the boil and then drop it down to a gentle simmer. Drop each bagel into the pot but make sure to not place them on top of each other and leave room for expansion.
  14. Boil them for 1-2 minutes on each side and then pull them out, draining off as much water as possible and put them on a baking tray lined with baking paper so they don't stick.
  15. Egg wash your bagels and sprinkle the bagel seasoning onto the top of each one before popping them in the oven at 220 degrees for 20 minutes. 
  16. Once they have browned on top, take them out and leave to cool before cutting them in half horizontally and adding your favourite bagel filling.


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