Superseed Mini Bagels


Favorite bread sandwich for me are these OG Bagels. However, the super big bagels can be really filling, especially because given the density of this bread. So this one – a lighter version to the original bagels makes for a great snack and fuel for the day with the correct, not-overbearing carb content.

You must be wondering, why would someone make bagels at home? I have a couple reasons why,

a) If you don’t good fresh & soft bagels nearby.

b) If you feel bagels can be too big and loaded with breads & carbs and you’re looking for a smaller wholesome alternative.

I love bagels, I honestly feel they’re the best kind of sandwiches there can be! But I belong to both Category A & B. It really doesn’t take that long to make Bagels at home. You would need to understand how to Water Bath these savory donuts (?), so we can jump ahead and get started with this recipe.

How to create a Water Bath & to Poach Bagels?

Water Bath involves a Big Vessel (3/4th filled with Hot Water), 1/4 Cup Honey, 1 Tsp Baking Soda – all mixed together on High Flame. When the water is boiled, the bath is prepared for poaching. You would need to put your Bagel (right before putting it in the oven) in the vessel. The bagel would be floating at this point. Your bagel would need to sit in water for 2 minutes, 1 minute on each side. Post which, take them out straining the water and keep it on your baking tray – time to add toppings!

Superseeds Used

This is a mix of all kind of seeds – from sunflower, to pumpkin and watermelon by Nutty Gritty’s. Linking it here for you.


What’s Gluten as an Ingredient?

While the All-Purpose Flour has a bit of Gluten as a constituent. Few types of breads like Bagels need more binding, that’s where extra Gluten comes in. Not a lot, just a tbsp. is required but it really helps. You can get this Gluten at Amazon or even at Urban Platter. It goes by the name Vital Gluten.

I have made this Bagel without Gluten as well. It’s not a necessity. But while kneading your dough – please stretch it a lot and then fold so it develops its structure and elasticity to form a good looking bagel. I am linking Gluten here for your reference.



The Flour Used:

This bread was made using TwF Flour, Flour 8714 (Series C). This flour has a nutty profile supporting 75% hydration. It’s a blend of different wheat varities, soy flour and bengal gram and works excellent as a bread flour. These bagels turned out softer because of it.

Here’s the link to it :

Let’s bread it up now!

DSC05656 1
Prep Time 30 mins
Cook Time 30 mins
Proofing Time 1 hr
Total Time 2 hrs
Course Breakfast, Brunch, Dinner, Lunch, Snack
Cuisine French
Yields 5 Bagels


  • Weighing Scale
  • Gas/Induction Stove
  • oven
  • Stand Mixer (Optional)
  • Big Vessel
  • Measuring Cups & Spoons
  • Baking Tray


Bagel Dough

  • 250 g All Purpose Flour or 8714 Bread Flour by TWF  linked above
  • 5 g Gluten linked above
  • 150 ml Water as required lukewarm
  • 5 g Active Dry Instant Yeast
  • 4 g Salt
  • ½ tsp Olive Oil
  • 1 tsp Caster Sugar
  • Super Seeds for the topping

Water Bath

  • 1.5 liter or 2 Quartz Water
  • ¼ cup or 60 g Honey
  • 1 tsp Baking Soda


  • Start by preparing the dough. Whisk together a bowl of Yeast, Sugar & a bit of Water and let it rest to froth
  • .Using a Stand Mixer or a Flat Surface, make a well of Flour & Gluten, and add the Yeast mixture to it and start kneading. Keep Kneading until all water is incorporated.
  • Add Salt and Olive Oil and knead into a tight ball. If you think your dough is sticky, add flour to it. Knead till it forms a smooth dough.
  • Divide the dough into 5 equal parts, of 80-85 grams each. Make all the rounds into tight roundish balls (like the shape of bagels).
  • Keep them on a Well Oiled tray in the Oven (Switched Off) for Proofing. After 45 mins, the bagels should be bigger.
  • Poke a hole in between all of them using your fingers and making a round gap in between all of them. Use your second finger to make the gap bigger. Let them rest for 15 minutes more. Start making the Water Bath.
  • To prepare the bath, add water to a big Vessel or Sauce Pan and let it simmer. Next add the honey, followed by baking powder and let it come to boil. Prepare to Pre-Heat your Oven now to 180°C.
  • Poach bagels in batches of one or two for One Minute on each side and place on a Baking Tray. More about Water Bath, explained above. It's time to add your Super Seeds to the bagels.
  • Bake at 180° Celsius for 15-20 mins or until done! Tent your bagels with a foil, in case they are browning too fast.

Closing Note

This is how you can make lighter & fresher -preservative free bagels at home. Store them in a completely sealed bread box or in Ziploc bags in a cool & dry place. 
There is so much you can do with bagels. You can have it with just Cream Cheese or even with Chicken, Deli Meat and Eggs.
Do connect with on Instagram @boy.eatsworld and let me know your thoughts about this recipe, in the form below
Keyword bagel, bagels, bread, creamcheese, dough, healthybread, superseed
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bew about us 1

Someone once rightly said “a recipe has no soul, you must bring soul to the recipe”, so here I am, trying to bring my passion for food into easy to make recipes from around the world.

My name is Sohail Nath and I welcome you to my happy place, @boy.eatsworld. 

This blog, my creativity’s nest covers travel inspirations, authentic yet homemade recipe and food blogs.

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