Bagels with pineapple cheese

1h 12-14 servings
  • 500ml lukewarm water
  • Approx. 900g flour
  • 1 egg
  • 1 tbsp sugar
  • 1½ tsp salt
  • 30g fresh yeast (or approx. 15g dried yeast)
  • 3 tbsp oil
  • Poppy or sesame seeds for sprinkling (optional)
Bagels with pineapple cheese


Dissolve the yeast in the water and let stand for about 5 minutes, then stir in the salt, sugar, oil and eggs.  Now, stir in the flour. Knead the dough for approximately 7-8 minutes by hand or using a stand mixer. Let the dough rise for an hour until double in size.

Divide the dough in half and then into 6-7 equal portions. Roll into uniformly shaped balls, then use your thumb to make a hole in the middle. Make the hole large as it will shrink slightly during cooking. Let the bagels rise for about 15 minutes.

Fill a large pot or sauté pan with water and bring to a boil, then turn down the heat to simmering. Boil each bagel for about 2 minutes on each side. Place them on a baking sheet and sprinkle with poppy or sesame seeds. Or make plain bagels if you prefer. Bake at 200°C for around 15-17 minutes. They should sound hollow when tapped on the bottom and be slightly golden underneath.