Bread is life. Bread is Bae (do we still say that?). However, it is also something with which we all have a love-hate relationship. On the one hand, it’s frickin’ delicious and yet on the other, I find myself screaming “my skinny jeans don’t fit anymore, you bastard!” as I reach for yet another slice of buttery marmite toast. Today, let’s celebrate our inner basic-bitch and embrace the beauty that lies in that fat, puffy, chewy deliciousness that is a bagel.

Bagels are the tits, but even Pam’s bagels are gonna set you back a fair bit for four. Making your own is not only way cheaper, but making bread is also really therapeutic. So put that essay off for a bit longer, get covered in flour and relax!

Why not pair these bagels with last issue’s poached eggs and really treat yo’self?


  • 4 cups of strong flour
  • 2 teaspoons of dry active yeast
  • 1 1/2 cups of water, warm
  • 1/2 teaspoon of salt
  • 1 teaspoon of sugar
  • 1 egg, beaten or 4 tablespoons of dairy-free milk to glaze

(original recipe comes from my food blog


  1. Pour the sugar and yeast into a bowl of warm water and stir. Leave to sit until the yeast becomes active and frothy.
  2. In a large mixing bowl, mix the salt and flour together and make a well in the middle, then pour the yeast mixture in.
  3. Mix with a knife until it comes together, pour out onto a lightly floured surface and knead for about 8 minutes until elastic and smooth. 
  4. Once the dough has generously doubled in size (after about an hour), roll it out into a thick sausage on a floured surface.
  5. Cut the dough into even portions (9, 12 or 24) and roll each slice into a sausage.
  6. Bring some water to boil and preheat the oven to 180°C
  7. Dip either end of the sausage in water and make a complete circle by pushing the ends into each other to close the seam.
  8. Using a slotted spoon (or whatever you’ve got —you know the drill), place two bagels in the pot at a time and boil for 45 seconds. Flip them over and repeat.
  9. Place on a paper towel, glaze and garnish with sesame seeds or whatever you fancy.

Cook in the oven for about 25-30 minutes.

This article first appeared in Issue 9, 2017.
Posted 12:49pm Sunday 30th April 2017 by Liani Baylis.