Close
Seeded Bagel
Preparation
15 mins
Resting
2 hours
Baking
20 mins
Makes
6-8 Bagels
Low FODMAP serve
1 Bagel
What you'll need
1 ½ cups (375g) lukewarm water
2 teaspoon (9g) dry yeast
1 tablespoon (20g) sugar
432g Lo-Fo Pantry All Purpose/ Plain Flour
1 teaspoon (7g) salt
¼ cup (60g) extra virgin olive oil
36g linseeds
36g sunflower seeds
36g poppy seeds
Extra ingredients for cooking
to spray oil
1 teaspoon (6g) baking soda
Recommended product from Lo-Fo Pantry
Lo-Fo Pantry Plain Flour
Process
Step 1
Combine the water, yeast and sugar in the bowl of an electric mixer with a dough hook. Mix then leave for 5 minutes or until mixture is frothy.
Step 2
Add remaining ingredients and kneed into a dough for about 5 minutes.
Step 3
Transfer into a bowl which has been lightly sprayed with oil.
Step 4
Cover with a tea towel and leave until dough has doubled in size, approximately 2 hours.
Step 5
Bring a saucepan of water to the boil, then add 1 tsp baking soda.
Step 6
Preheat fan-forced oven to 205°C (400°F).
Step 7
Line baking tray with paper and spray with oil.
Step 8
Separate dough into 6-8 pieces, roll into a ball and then flatten slightly, cut a hole in the middle to create a ring shape.
Step 9
Allow to rest for 5 minutes.
Step 10
Place 2-3 bagels in boiling water for 20 seconds, remove with a slotted spoon and drain on paper towel, then arrange on baking tray.
Step 11
Repeat this process until all bagels have been boiled.
Step 12
Place the boiled bagels in the oven and bake for approximately 20 minutes.
Step 13
Serve with your favourite Low FODMAP toppings.
*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet
Recommended product from Lo-Fo Pantry
Back to Low FODMAP Recipes 