Recipe from Lily Moore
Rye Bagels
Cooking time: 2 h. 40 min
Servings 12
This recipe for homemade bagels is a delicious blend of wheat and rye flour, giving them a unique texture and flavor. Enjoy these bagels warm out of the oven or toasted with your favorite spread. Perfect for breakfast, brunch or as a snack. Perfectly chewy texture, with a hint of sweetness and nutty flavor, these bagels are sure to be a hit with everyone.


  • Rye flour
    11,6 oz.
  • Wheat flour
    11,6 oz.
  • Milk
    11,6 fl. oz.
  • Butter
    1,8 oz.
  • Dry yeast
    0,4 oz.
  • Sugar
    4 tsp.
  • Salt
    1,5 tsp.
  • Egg
    2 pcs.
  • Water
    35,3 fl. oz.
  • Egg white
    1 pc.
  • Sesame
    to taste
  • Black cumin
    to taste
  • Oat flakes
    to taste

Nutrition facts per serving

  • Calories

    185 kcal

  • Protein

    5 g

  • Fat

    7 g

  • Carbohydrates

    19 g


  • In a bowl, mix 11,6 fl. oz. of warm milk and dry yeast. Stir in 2 teaspoons of sugar. Cover the bowl and set aside for 15 minutes.

  • Once the pre-ferment has bubbled, add the melted butter, one and a half tablespoons of salt, 2 lightly beaten eggs, and a mixture of sifted wheat and rye flour.

  • Knead the rye dough and put it in a bowl greased with vegetable oil. Cover and let the dough rise for at least an hour until it has doubled in size.

  • Knead the dough again and divide it into 12 equal pieces. Form a ball from each piece, make a hole in the center, and shape it into a bagel. Put the formed bagels on a baking dish, cover to keep them from drying out while rise, and let them sit in a warm place for half an hour.

  • While the bagels rise, bring 35.30 fl. oz of water to a boil and add 2 teaspoons of sugar. Boil 1-2 bagels for 1.5 minutes on one side, then flip and boil for the same amount of time on the other side.

  • Arrange the bagels on a greased baking dish. Brush the surface with lightly beaten egg white, sprinkle with black cumin, oat flakes, and sesame seeds. Bake in a preheated oven at 392°F, then lower the temperature to 356°F and bake for 25 minutes. Depending on your oven, adjust the baking time as necessary. Once the bagels have cooled, fill them with stuff or serve just as they are.


  • You should use warm, not hot milk when dissolving the yeast. Hot milk can kill the yeast, so the dough will not rise.

  • You can vary the toppings, such as using poppy seeds or sea salt instead of black cumin, oat flakes, and sesame seeds.

Bon Appetit!

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