This easy savoury bagel recipe is one you'll come back to again and again. Why pay $5–$7 for four bagels when you can make your own at home with just a few simple ingredients? Enjoy them plain, topped with kākano hēhame (sesame seeds), or filled with gooey melted cheese. They're perfect for sharing with your whānau and friends and are sure to become a household favourite.
Why You’ll Love This Recipe
These homemade bagels are soft, chewy and easy to make with simple ingredients. They can be made the same day or prepared overnight, making them perfect for busy mornings. They’re also budget-friendly, freezer-friendly and easy to customise with your favourite toppings or fillings. Make a batch for breakfast, lunchboxes or a simple snack – they’re sure to be a hit with the whole whānau.
More Savoury Recipes to try:
Looking for more easy homemade breakfast ideas? Try my Bacon and Egg Buns for a hearty savoury option or my Homemade English Muffins. My Brie Stuffed Cheese Scones are also perfect when you're after something quick and cheesy.
For more easy savoury baking ideas, try my Savoury Muffins – they're great for lunchboxes, picnics and busy mornings.
Videography and photography by Sarah Henderson.
This recipe was made and given away as part of The Giving Series - generously funded by Te Māngai Pāho and Pams. ❤️
INGREDIENT TIPS FOR BAGELS:
- Golden Syrup: Use the rich flavour of mīere kōura (golden syrup) or swap it for mīere (honey) or marahihi māpere (maple syrup).
- Yeast: Use All Purpose Active Yeast otherwise referred to as īhi horo (instant yeast).
- Flour: Use puehu parāoa kounga (high grade flour) for the best result.
How to make these easy bagels:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Activate the Yeast:
Add the wai aromahana (lukewarm water), mīere kōura (golden syrup) and īhi horo (instant yeast) into a large bowl. Kaurorihia (stir) until the sweetener is dissolved and the īhi (yeast) mixed in.
Leave for 5 minutes until the īhi (yeast) has activated and has floated to the top.
2. Mix in the Flour:
Add the puehu parāoa (flour) and tote (salt).
Stir with a bread knife until a rough dough forms.
3. Knead the Dough:
If you are using a stand mixer, place the dough in the mixing bowl. Using a dough hook, knead for 7 - 8 minutes on low speed.
If you are kneading by hand, add the dough to a lightly floured bench or table. Knead the dough with the palms of your hands for 8 - 10 minutes
4. First Rise:
Rise for 1 ¼ hours.
Once the dough is lovely and stretchy, mould into a ball and add it in to a clean bowl. Cover with a tea towel or bowl cover.
5. Mould the Bagels:
Tip the risen dough on to a bench, clear of puehu parāoa (flour).
Roll the dough into an even log and cut into 12 equal pieces.
6. Make Plain Bagels:
Roll out each bagel into a 15 - 18 cm rope and bring the ends together.
Place 3 or 4 fingers on the two seams, hold the round upwards and roll the seams gently a couple of times until they are sealed well.
(Refer to the video for reference).
7. Make Cheese Bagels:
Pat out the dough to around 3 cm wide and 15 - 18 cm length.
Place around 25g tīhi kua waruwarutia (grated cheese) in a line and press it into the dough.
Press the seams together, encasing the tīhi (cheese) inside.
Mould into a round shape, seal the edges and roll the seams gently with your fingers to seal.
8. Rise the Dough:
Refer to the recipe card below to choose either the same day method or the overnight bagels.
Kei a koe te tikanga - it is up to you.
9. Boil the Bagels:
Preheat the oven to 220 °C bake or 210 °C fan bake.
Fill a 4 cm deep cast iron pan or pot halfway and add mīere kōura (golden syrup), soy sauce and pēkana houra (baking soda). Bring to a gentle boil.
Lower 3-4 bagels into the water mixture and cook for 60 - 90 seconds.
Flip them over and cook for another 60 - 90 seconds.
Use a spatula to lift each one out of the water, drain it briefly and add it onto the tray, making sure the rounded top is facing up. Add six bagels to each tray.
10. Bake the Bagels:
Whip the hēki (egg) in a small bowl and generously glaze each bagel with it. Top it with sesame seeds, bagel mix or tīhi (cheese).
Bake for 15 - 18 minutes or until golden.
Our favorite
Parāoa (Bread) Recipes
Fresh bread from the oven always brings a smile.
DID YOU ENJOY THIS RECIPE?
It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.
I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.
Easy Savoury Bagel Recipe
Ingredients
The Dough - Te Pokenga
- 1 ¾ C (435 ml) wai aromahana (lukewarm water)
- 3 tablespoon (60 g) Pams mīere kōura (golden syrup), mīere (honey) or marahihi māpere (maple syrup)
- 3 ½ teaspoon (11 g) Pams All Purpose Active Yeast (instant yeast)
- 2 tsp tote (salt, fine)
- 5 C (750) Pams puehu parāoa kounga (high grade flour)
The Cheese - Te Tīhi (For the Cheese Bagels)
- 300 g Pams tīhi (cheese, grated mozzarella). 25 g per bagel.
Boiling Water - Te Wai Kōhua
- 2 tablespoon (30 ml) mīere kōura (golden syrup), mīere (honey) or marahihi māpere (maple syrup)
- 1 tablespoon (15 ml) soy sauce
- 1 tsp pēkana houra (baking soda)
- 1 hēki (egg, for egg wash)
Instructions
Activate the Yeast:
- Add the wai aromahana (lukewarm water), mīere kōura (golden syrup) and īhi horo (instant yeast) in to a large bowl. Kaurorihia (stir) until the sweetener is dissolved and the īhi (yeast) mixed in.
- Leave for 5 minutes until the īhi (yeast) has activated and has floated to the top.
Mix in the Flour:
- Add the puehu parāoa (flour) and tote (salt). Stir with a butter knife until a rough dough forms.
Knead the Dough:
- If you are using a stand mixer, place the dough in the mixing bowl. Using a dough hook, knead for 7 - 8 minutes on low speed.
- If you are kneading by hand, add the dough to a lightly floured bench or table. Knead the dough with the palms of your hands for 8 - 10 minutes
First Rise:
- Once the dough is lovely and stretchy, mould in to a ball and add it in to a clean bowl. Cover with a tea towel or bowl cover.
- Rise for 1 ¼ hours.
Mould the Bagels:
- Tip the risen dough on to a bench, clear of puehu parāoa (flour).
- Roll the dough into an even log and cut into 12 equal pieces.
Make Plain Bagels:
- Roll out each bagel into a 15 cm rope and bring the ends together. Place 3 or 4 fingers on the two seams, hold the round upwards and roll the seams gently a couple of times until they are sealed well. (Refer to the video for reference).
Make Cheese Bagels:
- Pat out the dough to around 3 cm wide and 15 - 18 cm length. Place around 25g tīhi kua waruwarutia (grated cheese) in a line and press it into the dough.
- Press the seams together, encasing the tīhi (cheese) inside. Mould into a round shape, seal the edges and roll the seams gently with your fingers to seal.
SAME DAY METHOD:
Rise the Bagels - Same Day Method:
- If you are making the bagels overnight, skip to the overnight method. If you are making the bagels the same day, place the rolled bagels on to two large baking trays with oil. Cover each tray with a tea towel.
- Rise the bagels for 15-20 minutes.
Boil the Bagels:
- Preheat the oven to 220 °C bake or 210 °C fan bake.
- Fill a 4 cm deep cast iron pan or pot halfway and add mīere kōura (golden syrup), soy sauce and pēkana houra (baking soda). Bring to a gentle boil.
- Lower 3-4 bagels into the water mixture and cook for 60 - 90 seconds. Flip them over and cook for another 60 - 90 seconds.
- Use a spatula to lift each one out of the water, drain it briefly and add it onto the tray, making sure the rounded top is facing up. Add six bagels to each tray.
Bake the Bagels:
- Whip the hēki (egg) in a small bowl and generously glaze each bagel with it. Top it with sesame seeds, bagel mix or tīhi (cheese).
- Bake for 15 - 18 minutes or until golden.
OVERNIGHT METHOD:
Rise the Bagels - Overnight Method:
- Once the bagels have been shaped, place them on a large tray that allows space for the bagels to rise. Cover the whole tray with glad wrap and place in the pouaka mātao (fridge) for 8 - 24 hours.
Boil the Bagels:
- When you are ready to bake, remove the parāoa (bread) from the pouaka mātao (fridge) and allow to sit for 20 minutes on the bench.
Boil the Bagels:
- Preheat the oven to 220 °C bake or 210 °C fan bake.
- Fill a 4 cm deep cast iron pan or pot halfway and add mīere kōura (golden syrup), soy sauce and pēkana houra (baking soda). Bring to a gentle boil.
- Lower 3-4 bagels into the water mixture and cook for 60 - 90 seconds. Flip them over and cook for another 60 - 90 seconds.
- Use a spatula to lift each one out of the water, drain it briefly and add it onto the tray, making sure the rounded top is facing up. Add six bagels to each tray.
Bake the Bagels:
- Whip the hēki (egg) in a small bowl and generously glaze each bagel with it. Top it with sesame seeds, bagel mix or tīhi (cheese).
- Bake for 15 - 18 minutes or until golden. Enjoy fresh or sliced open and toasted the next day.
Video
Expert Tips for the best Bagels:
This dough is quite firm but trust the process, this is what gives the bagels its signature chewy texture.
Don't overcrowd the pan when you are boiling them, this makes them easier to turn and helps keep their shape.
Variations:
Use a mixture of kākano (seeds) or bagel mix for a delicious texture and flavour.
If you want a higher protein bagel, knead in half a cup of seed mix and reduce the puehu parāoa (flour) by a quarter cup. Add the kākano (seeds) in at the same time as the puehu parāoa (flour).
For the cheese variation, use a mixture of tīhi (cheese) and kākano (seeds).
If you want to make them sweet, rather than savoury, remove the seeds and keep the tops plain. Add a tablespoon of extra sweetener into the dough too.
Storage:
Store completely cooled bagels in an airtight bag or container. Keep them at room temperature for up to 2 days, then freeze. Avoid refrigerating bagels, as this can make them stale more quickly.
Slice the bagels before freezing for easy serving. Place them in a freezer-safe bag and remove as much air as possible. Frozen bagels can be stored for up to 3 months. Toast the bagels directly from frozen when you are ready to enjoy them.
Frequently Asked Questions:
Make sure the dough is well-kneaded and the bagels are boiled before baking.
Yes, you can refrigerate the dough for a slower rise and more flavor. Refer to the recipe card for the details.
Bagels can wrinkle when the dough has been over-proofed or handled too roughly.
Yes, slice them before freezing so they are easier to toast later.
Leave a Review