Seeded Bagel


15 mins


2 hours


20 mins


6-8 Bagels

Low FODMAP serve

1 Bagel


What you'll need


1 ½ cups (375g) lukewarm water

dry yeast

2 teaspoon (9g) dry yeast


1 tablespoon (20g) sugar

Lo-Fo Pantry Plain Flour

432g Lo-Fo Pantry Plain Flour


1 teaspoon (7g) salt

sunflower oil

¼ cup (60g) extra virgin olive oil


36g linseeds

sunflower seeds

36g sunflower seeds

poppy seeds

36g poppy seeds

Extra ingredients for cooking


to spray oil

baking soda

1 teaspoon (6g) baking soda

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Plain Flour
Lo-Fo Pantry Plain Flour


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

Lo-Fo Pantry Plain Flour
Lo-Fo Pantry Plain Flour

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