Hot Cross Bagels

Ingredients

• 180 g (1 1/2 cups), plus extrawholemeal self-raising flour
• 245 g (1 cup)Greek yoghurt
• 40 g (1/4 cup)sultanas
• 12 g (1 tbsp)coconut sugar
• 1 1/2 tspcinnamon
• 1 tspmixed spice
• A pinchsea salt
• 30 g (1/4 cup)plain flour
• 60 ml (4 tbsp)water
• 30 ml (2 tbsp)honey or maple syrup

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C (375°F).

2. 2

   Mix the dry ingredients

   Put the wholemeal self-raising flour, cinnamon, mixed spice, coconut sugar, sultanas and salt in a large bowl. Stir briefly to combine.

3. 3

   Add the yoghurt

   Add the Greek yoghurt and mix it into the dry ingredients with a spoon.

4. 4

   Knead the dough

   Dust the table with a little extra flour and turn out the dough. Knead by hand for about 5 minutes, adding a little more flour if the dough is too wet. It should feel slightly tacky without sticking to your fingers.

5. 5

   Shape the bagels

   Roll the dough into a ball and divide it into 4 even pieces. Shape each piece into a thick rope, then join the ends to make a ring.

6. 6

   Mix the cross paste

   Whisk the plain flour and water together in a bowl to make a thick paste. Adjust with a little more water if it is too dry, or a little more flour if it is too wet; the quantities do not need to be exact.

7. 7

   Pipe the crosses

   Spoon the paste into a piping bag or a plastic zip-lock bag. Snip a small hole in one corner and pipe a cross over each bagel.

8. 8

   Bake the bagels

   Arrange the bagels on a baking tray lined with baking paper. Bake on the top rack for 20–25 minutes, depending on your oven, until they are a deep brown colour.

9. 9

   Glaze and cool

   Warm the honey or maple syrup in the microwave until runny. Brush a thin layer over each bagel, then leave them to rest on a cooling rack for 10 minutes.

10. 10

    Slice and serve

    Cut the bagels in half, add butter to serve and enjoy.

What are hot cross bagels?

Hot cross buns are a traditional Easter bake, while bagels are shaped into rings; this recipe brings those familiar forms together. Sultanas and warming spices give the bagels their Easter-bun character, with a piped flour cross marking the top.

Self-raising flour and Greek yoghurt make a straightforward dough, and the honey or maple glaze gives the baked surface a light sheen.

Nutrition and macros by portion

The nutrition label shows one serving as written: 284 calories, 12g protein, 60g carbs, 2g fat.

The main carbohydrate sources are the flour, sultanas, sugar and glaze, while Greek yoghurt contributes much of the protein. The glaze and butter served alongside add to the fat and energy, so pair a bagel with fruit or yoghurt if you want a more balanced plate.

The dough and its ingredients

Flour: wholemeal self-raising flour provides the base and helps the dough rise. Keep extra flour nearby for dusting and for adjusting a dough that feels too wet.

Yoghurt: Greek yoghurt brings moisture and tang. Mix it in with a spoon before turning the dough out to knead.

Fruit and spice: sultanas, cinnamon and mixed spice supply the characteristic sweet, fragrant notes. Stir them through the flour so they are distributed throughout the dough.

Getting the texture right

Tacky dough: knead for about 5 minutes, adding extra flour sparingly if needed. The dough should feel slightly tacky but should not cling to your fingers.

Flour paste: the cross mixture needs to be thick enough to pipe and hold its shape. Add water if it is too dry, or a little flour if it runs too easily.

Shaping even rings

Divide the dough into 4 even pieces so the bagels bake at a similar rate. Roll each into a thick rope and press the ends together to close the ring.

Pipe one cross over each shaped bagel before baking. A small opening in the piping bag gives you more control over the lines.

Baking and doneness

Bake the tray on the top rack at 190°C (375°F) for 20–25 minutes. The recipe uses a deep brown colour as the main visual cue, and the exact time can vary with oven strength.

After glazing, leave the bagels on a cooling rack for 10 minutes before slicing. This gives the surface time to settle and makes them easier to handle.

Serving ideas

Serve the bagels split in half with butter, as suggested in the recipe. They also suit a simple breakfast spread with fruit or yoghurt alongside.

For a gentler finish, use a thin layer of the honey or maple glaze rather than adding extra after baking.

Recipe notes & tips

• Measure the extra flour lightly and add it gradually so the dough does not become dry.
• Knead until the dough is slightly tacky but no longer sticks to your fingers.
• Divide the dough evenly to help all four bagels bake at a similar rate.
• Keep the piping-bag opening small for neater crosses.
• Check the bagels towards the end of the 20–25-minute baking time, as oven strength varies.
• Brush on only a thin layer of glaze while it is runny.

Variations

• Citrus note: add finely grated orange zest to the dry ingredients for a fresh aroma.
• Different dried fruit: replace the sultanas with an equal amount of another dried fruit.
• Spice balance: adjust the cinnamon and mixed spice to suit your preferred level of warmth.
• Maple finish: choose maple syrup instead of honey for the glaze.
• Seeded top: scatter a few seeds over the bagels before baking for a little crunch.

Common mistakes to avoid

• Adding too much flour: the dough can turn dry, so add extra only a little at a time.
• Dough sticking to your hands: knead in a small sprinkle of flour until it is tacky rather than sticky.
• Loose bagel joins: press the rope ends together firmly so each ring holds its shape.
• Runny cross paste: whisk in a little more plain flour until the paste is thick enough to pipe.
• Overbaking: use the deep brown colour and the 20–25-minute range as cues, and check your oven towards the end.
• Slicing too soon: allow the bagels to rest on the cooling rack for the full 10 minutes.

How to store

Keep cooled bagels in an airtight container at room temperature and eat within 2 days for the best texture. Warm them briefly in the oven or toaster before serving; freeze well wrapped for longer storage and thaw before reheating.

Frequently asked questions