Poppy seed bagels
1 hour
Preparation time
28 minutes
Cooking time


750g strong flour

1 tbsp salt

1½ tsp yeast, dried

2½ tbsp malt syrup

35ml vegetable oil

¼ cup poppy seeds


  1. In a bowl of a freestanding mixer with a dough hook attachment, lightly mix flour and salt on low speed.
  2. Whisk the yeast and 2 tbsp malt syrup into 375ml blood warm water (37°C) and pour over the flour.
  3. Continue to mix in the freestanding mixer on low speed for a further 15 minutes.
  4. Portion the dough into 10 equal pieces or weigh to 120g each, roll into a ball then push a hole through the middle with your finger and gently stretch the dough out for that classic bagel shape.
  5. Place the bagels into a lightly oiled perforated steam container. Select Prove yeast dough for 30 minutes and place the bagels into the combi steam oven.
  6. Once the bagels have proved, Steam at 100°C for 3 minutes then remove from the oven.
  7. Whisk the remaining ½ tbsp malt syrup with 3 tbsp hot water until dissolved, brush over the bagels then dip into the poppy seeds.
  8. Lightly oil the perforated steam container and return the bagels to it.
  9. Preheat the oven on Moisture Plus with Fan Plus at 200°C with 1 manual burst of steam.
  10. Place the bagels in the oven on shelf position 2, releasing the burst of steam immediately and bake for 25 minutes.

Hints and tips

  • Poppy seeds can be substituted with alternative seeds, such as sunflower or sesame.
  • Honey or maple syrup can be used instead of malt syrup.
  • The bagels can be frozen and stored up to 3 months in a sealed bag.
  • This recipe can be saved as a User programme, with a minute minder set for 36 minutes to add the poppy seeds to the bagels.



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