Marmite Bagel Recipe

Marmite bagels

  • makes 9
  • Easy

This recipe for Marmite bagels combines two of our favourite breakfast items in one great bake. Smother them in butter or more Marmite, if you can handle it.

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Ingredients

  • Marmite 2 tbsp
  • malt extract (or honey) 1 tbsp 
  • strong white flour 500g
  • fast action yeast 7g sachet or 2 tsp

POACHING LIQUID

  • bicarbonate of soda 1 tbsp
  • malt extract (or honey) 1 tbsp
  • Marmite 1 tbsp

BAGEL GLAZE

  • egg 1, beaten with a fork
  • Marmite 2 tsp
  • sesame or golden brown linseeds or poppy seeds a sprinkle

Method

  • Step 1

    To make the bagel dough, put the Marmite and malt into a jug and pour in 300ml hand-hot water. Stir until the malt and Marmite have dissolved.

  • Step 2

    Mix the flour and yeast in a big bowl. Make a well in the centre, pour in the Marmite water and mix to a smooth dough, first with a wooden spoon, then get your hands in. Knead for 10 minutes (or in a stand mixer for 5), then put back into the cleaned bowl, cover with oiled clingfilm, and leave to rise at room temperature until doubled in size.

  • Step 3

    Divide the dough into 9 equal portions (weigh them for an evenly sized batch) and shape into neat balls. Space equally on two oiled, baking parchment-covered trays and cover lightly with oiled clingfilm. Leave until doubled in size again.

  • Step 4

    Heat the oven to 220C/fan 200C/gas 7 and fill a large saucepan with water. Bring the pan to the boil, then lower the heat to gently simmering and stir in the bicarb, malt and Marmite (careful – it will bubble up!). Use a floured finger to push a hole down through the centre of each dough ball, then lift from the paper. Swirl it gently around your finger to stretch the hole a little, but don’t knock out too much air, then lower carefully into the poaching pan. Do 2 bagels at a time if your pan allows, and poach for 2 minutes, turning over halfway. Using a slotted spoon, lift out the bagels and return to the paper-lined baking trays. Repeat to poach all the bagels, keeping the water at a gentle simmer.

  • Step 5

    When all your bagels are poached, beat the glazing egg and marmite together with a fork, and brush all over the bagels before sprinkling with some seeds. Bake for 15 minutes or until golden brown and crisp. Cool on a wire rack and eat toasted, within 3-4 days.

Nutritional Information

  • Kcals 241
  • Fat 3.2g
  • Saturates 0.5g
  • Carbs 41.6g
  • Fibre 1.3g
  • Protein 10.9g
  • Salt 1g
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