Pompey Bagels recipe

I was doing a bit of research into the perfect New York Bagel and decided to try it at home. After a few adjustment I now have the perfect Pompey Bagel.


You will need…

500g of Strong White Flour

320ml water

1 1/2 tsp dried yeast

1 1/2 tsp salt

1 1/2 tsp sugar

(you can have seeds and stuff for toppings)

pre heat oven to 220c

  • Mix the yeast and water together.
  • In a mixing bowl put the flour, salt, sugar and add the water/yeast
  • kneed for 10mins (or put in bread machine on dough setting)
  • leave to rest for 40mins to 1hr in a warm place and cover with a damp tea towel or cling film.
  • Cut dough into 8 equal pieces
  • roll each piece into a ball and make a hole in the middle about the size of a 2pence coin, leave them for 1omins whilst you boil a pan of water.


  • Pop the bagel in to the pan of simmering water, you can fit 2  at a time in a standard pan. after 1 min turn the bagels over.


  • Remove and place on a greased baking tray, you can add seeds or grated cheese/ onion to the tops now.


  • Put them into pre heated oven for 20mins until golden, ohh now enjoy.

Suggestions for fillings are welcome in the comments section, Ashley and I enjoyed Chorizo, tomato and garlic oil with a side order of Hula Hoops at the gallery yesterday. Secretly eating in the kitchen!




One thought on “Pompey Bagels recipe

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s