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Switzerland's Top Chef Silvano Braga with his Exquisite Life Changing Bagel Recipe

Exquisite Life Changing Bagel

Perfection your breakfast with my Exquisite Life Changing Bagel Recipe. Immerse yourself in the art of crafting perfect, delicious bagels from scratch. A taste of mastery awaits.

Total Time
2 hours 30 min
Simple & Professional Tasty Recipes

Ingredients for 8-12 Servings

  • Dough:
    1 tablespoon (9g) instant yeast
    480g Bread Flour (13% Protein)
    Switzerland : Halbweissmehl (Landi)
    Switzerland : Bauernbrotmehl (Landi)
    2 teaspoons (12g) table salt
    1 tablespoon (9g) non-diastatic malt powder or 1 tablespoon (14g) dark brown sugar, or barley malt syrup
    1 1/3 cups (303g) lukewarm water

    Water Bath:
    1814g water (2 quarts)
    2 tablespoons (18g) non-diastatic malt powder
    or 2 tablespoons (28g) dark brown sugar
    or barley malt syrup
    1 tablespoon (14g) White granulated sugar

Total Time

  • Preparation Time
    30 min
  • Cooking Time
    30 – min

Goes Great with

    1. In a large bowl, combine instant yeast, bread flour, table salt, and non-diastatic malt powder (or dark brown sugar or barley malt syrup).
    2. Add lukewarm water to the dry ingredients, forming a dough.
    3. Knead the dough until smooth and elastic.
      By machine it will take 10 min.
      By hand it will take 15 min.
      Remark that we are working with 13% protein flour, this is more labor than normally. So stay focused.
      Then let it rise in a warm place until doubled in size. This will take 1 hour to 90 minutes.
    4. Place the dough on to a clean counter. Divide the dough into 8 pieces for large bagels or into 12 pieces for smaller or normal bagels.
    5. Fold in the sides of each dough piece. (they will look a little like triangles)
      Flip each one over and roll each one into a beautiful nice ball.
    6. Lay a towel over them and let them rest for 30 more minutes.
    7. After 30 minutes, stick your index finger into the middle of one ball.
      Lift it up and with the dough on one finger, find your other index finger and “hula-hoop” the dough to make the hole about 3cm wide.
      Place all the raw bagels on the sheet of parchment paper.
    8. Meanwhile, bring the water to a gentle boil in a large (wide) pot.
      Add non-diastatic malt powder (or dark brown sugar or barley malt syrup) and granulated sugar.
    9. Preheat your oven to 220°C. So it’s hot when the bagels are ready.
    10. Boil 3-4 bagels at a time in the water bath for about 3 minutes per side, then transfer them to a baking sheet with parchment paper.
    11. Bake in the preheated oven for 20-25 minutes or until golden brown.
    Pro Tips
    • Ensure water bath is gently boiling for the perfect bagel texture.
    • Experiment with toppings like sesame seeds or poppy seeds for added flavor.
    • To keep the seeds on the bagels; prepare 1 foamed egg white with one Tablespoon of water to glaze the bagels and then generously sprinkle seeds on the bagels.
    • Customize by adding ingredients like raisins or chocolate chips to the dough for a unique twist.


Calories per Serving:
Approximately 250 calories per bagel. Enjoy guilt-free indulgence. All my recipes are guilt-free…if not, then I’m guilty of excellence.

Goes Great with