Prep
Bake
20 minsServes
12Difficulty
Hard
About


Mix all the ingredients together in a mixer with a dough attachment or by hand in a bowl.
Kneed for 5 minutes until the dough is smooth.
Cover with a damp cloth for 1 – 2 hours or until doubled in size.
Split the dough in to 12 and shape in to round balls – each will weigh 150g.
If you want to eat them on the same day let this rest for 1 hour and then using your thumb form a hole in the middle of the ball.
If you want to eat them the following day after shaping in to balls place them on a tray in the fridge. The following day remove from the fridge then using your thumb form a hole in the middle of the ball.
To cook the bagels preheat your oven to 190c, cover baking trays with baking paper.
Boil a pot of water with the black treacle in. Place the bagels in (depending on the size of the pot these will need cooking 2-4 at a time). Cook for 1 minute and then flip the bagel and cook for a further minute. Remove from the water with a straining spoon. Place on the tray.
Bake for 20 minutes or until golden brown.
Ingredients
1

Strong bread flour

Water

Plain flour

Active dry yeast

Salt

Lyle’s Golden Syrup

Lyle’s Black Treacle

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