Turmeric Bagels
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Medium
After discovering turmeric's amazing anti inflammatory properties, I wanted to create something more exciting than another golden milk latte. These bagels are my answer, and honestly, they're surprisingly simple to make in just over an hour. The warm spice pairs beautifully with sesame seeds, giving you a vibrant breakfast that's both nourishing and delicious. Best of all, they won't break the bank and come together with basic pantry staples. Once you taste one fresh from the oven, you'll understand why I keep making batch after batch.
Ella x
Ingredients
- 500 gstrong bread flour
- 3 tspturmeric powder
- 1 tspblack pepper(freshly ground)
- 2 tspsea salt
- 7 ginstant yeast
- 320 mlwarm water
- 2 tbsphoney
- 2 tbspolive oil
- 1 tbspbaking soda(for boiling water)
- 3 tbspsesame seeds(optional topping)
Detail level
Instructions
- 1
Combine flour, turmeric, black pepper, salt, and yeast in a large bowl. Make a well in the centre and pour in warm water, honey, and olive oil.
Tip: The warm water activates the yeast and helps develop the dough's elasticity.
- 2
Mix until a rough dough forms, then knead for 8-10 minutes until smooth and elastic. The dough should be slightly sticky but manageable.
Tip: Kneading develops gluten, which gives bagels their characteristic chewy texture.
- 3
Place dough in an oiled bowl, cover with a damp cloth, and let rise at room temperature for 1 hour until doubled in size.
Tip: A warm kitchen speeds up rising; aim for around 26-28°C if possible.
- 4
Divide the risen dough into 8 equal pieces. Roll each piece into a ball, then poke a hole in the centre with your thumb and stretch into a bagel shape with a 2cm hole.
Tip: If the dough springs back, let it rest for 5 minutes before shaping.
- 5
Place shaped bagels on a baking tray lined with baking paper, cover loosely, and let rest for 30 minutes.
Tip: This second rise ensures a lighter, airier interior.
- 6
Preheat oven to 220°C. Bring a large pot of water to boil and stir in baking soda. Working in batches, carefully drop bagels into boiling water for 1 minute per side.
Tip: Boiling creates the signature bagel crust and seals the dough to prevent excessive oven spring.
- 7
Remove bagels with a slotted spoon and place on the lined baking tray. Brush with water and sprinkle sesame seeds if desired.
Tip: Pat bagels dry gently before topping so seeds adhere better.
- 8
Bake for 20-25 minutes until golden brown and the bagels sound hollow when tapped on the bottom. Cool on a wire rack for at least 15 minutes before serving.
Tip: Don't slice warm bagels—allow them to cool completely so the interior sets properly.
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