The bagel originates in Jewish cuisine. These leavened bread rings can be covered with sweet or savoury ingredients and are a fixture in the American breakfast. Try this gluten-free variation.


500 g Mix B - Bread-Mix
1 tsp ground psyllium seed husks (fiber-husk)
tsp salt
1 package dry yeast
21 g fresh yeast
1 tsp sugar
1 egg
50 g butter at room temperature
380 ml lukewarm milk
2 tbsp sugar (for the cooking water)
For brushing:
1 egg white
For sprinkling:
a little bit of sesame seeds


  • Mix the flour, fibre husk and salt in a bowl.
  • Create a hollow in the centre and pour in the yeast with the sugar.
  • Mix with a little flour. Add 1/3 of the warm milk and wait until the yeast forms bubbles.
  • Add egg and butter and mix with the remaining milk for 5 minutes (with the food processor) until you have a soft dough.
  • On a floured surface, shape the dough into a roll and cut into 12 equal parts.
  • With each portion of dough create a disc of about 2 cm in thickness and and let them sit.
  • Make a hole of approximately 3 cm in diameter in the centre by using the handle of a wooden spoon.
  • Boil 4 litres of water with 2 tablespoons of sugar.
  • Cook the bagels one after the other for exactly 1 and ½ minutes per side.
  • Arrange the bagels on a baking sheet covered with oven parchment, sprinkle with flour.
  • Brush the surface with egg white and sprinkle with sesame.
  • Bake the bagels at 250° C (in a preheated oven) at a medium height for 15-18 minutes, until they are golden brown.
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