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We love bagels with Smoked Salmon, Cream Cheese and Capers. But there are so many sumptuous fillings… like Camembert Cheese, Parma Ham and Caramelised Onions….or Peppered Pastrami and Gherkin  Relish!  Bagels are different and not your everyday bread roll, so a nice treat to have with a decadent filling of your choice. And bagels are so easy to make!

Recipe by Chef Angie Boyd and Chef Peter Ayub of Sense of Taste Chef School 

salted bagels

Makes 8 to 10 Bagels


  • 250g cake flour
  • 1 teaspoon Oryx Desert salt
  • 1 teaspoon yeast – instant dry
  • 2 tablespoons Extra Virgin Olive Oil
  • 300 ml warm water
  • 1 egg whisked – to egg wash the bagels before baking
  • White or Black Sesame Seeds to sprinkle on top of Bagels
  • Oryx Smoked Salt to sprinkle on top of the bagels 


  • Sift the flour and salt together in a large mixing bowl
  • Mix the oil and water together with the yeast
  • Bind the dry and wet ingredients together to form the dough
  • Allow to prove until it has doubled in size – about 20 to 30 min (put the dough in an oiled bowl and cover – keep in warm place as this helps with the proving)
  • Knock back the dough and shape into round doughnut like shape with a hole in each centre – place on oiled tray and cover
  • Allow to prove again for about 10 to 15 min – in warm area to assist with the proving
  • Then boil the bagels in hot water over a medium heat 2 min on each side
  • Remove from water with a slotted spoon all to drain and cool
  • Egg wash each bagel and sprinkle generously with sesame seeds and Oryx Smoked Salt
  • Bake at 180’C for about 20 to 25 min or until golden brown
  • When you knock on the base of the bagel there should be a hollow sound and then you know they are ready
  • Allow to cool and then put on your favourite filling!
  • Chef Peter recommends enjoying your filled bagels with an ice cold Windhoek! And Chef Angie recommends a nice chilled glass of Pierre Jordan Brut. (Oryx UK says replace the Windhoek Lager with the Tasmanian lager, James Boag’s and the Pierre Jordan Brut with one of England’s best dry sparkling wines.)

CHEF’S TIP: You can flavour your bagels by adding in finely chopped herbs such as Rosemary or Thyme

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