Fig, walnut and Gruyère bagel  recipe

Fig, walnut and Gruyère bagel recipe

1 rating

Try this sophisticated homemade vegetarian bagel, it's loaded with a unique combination of rich figs, nutty walnuts and creamy Gruyère. Bagels are the perfect lunch-on-the-go and making your own really isn't as hard as you think. See method

  • Serves 10
  • 35 mins to prepare, 25 mins to cook plus 2 hrs proving
  • 227 calories / serving


  • 1 x 7g packet fast-action dried yeast
  • 300ml (1/2pt) lukewarm water
  • 450g (13 1/2oz) strong bread flour
  • 3 tsp sugar
  • 2 tsp salt
  • 4 dried figs, finely chopped
  • 50g walnuts, chopped
  • 25g (1oz) Gruyère, grated

Each serving contains

  • Energy

  • Fat

    5g 7%
  • Saturates

    1g 5%
  • Sugars

    6g 6%
  • Salt

    0.7g 11%

of the reference intake
Carbohydrate 42g Protein 6.1g Fibre 3.2g


  1. Put the yeast and 1 tsp of sugar in a large bowl with 150ml (1/4pt) of the water and leave for 15 minutes so the yeast can start to activate. When it is ready, add the flour, salt and remaining water gradually until you have a soft but not sticky dough. Tip onto a floured surface and knead for 10 minutes. Put back into the bowl, cover with a clean, damp tea towel, and rest for 2 hours.
  2. When the dough has risen, knock it back and add the figs, walnuts and Gruyère and mix well.
  3. Bring a pan of water to the boil with the remaining sugar and preheat the oven to gas 7, 220°C, fan 220°C.
  4. Divide the dough into 90g (3oz) pieces and shape into balls. Using a floured spoon handle, poke a hole into the centre of each ball and swirl it around to create a hole about 4 inches wide. When they are all shaped, poach them in batches for 1 minute each side, then place on a baking sheet. Bake in the oven for 25 minutes or until golden.

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