For an extra special brunch, how about the classic combo of smoked salmon and cream cheese - a perfect partner for these delicious home-made bagels - sliced, toasted and piled up high!

This recipe uses 500g of White Mix. A 500g pack of White Mix is 2 units of your monthly prescription unit allowance.

15-20mins (plus 30mins proving time)
Makes 10
Suitable for home freezing


  • 1 500g packet Juvela Gluten-Free White Mix
  • 1 sachet dried yeast (supplied with Mix)
  • 1 tsp salt
  • 2 tbsp vegetable oil
  • 150ml warm water (40ºC)
  • 150ml warm milk (40ºC)
  • 50g sesame seeds (optional)
  • 1 egg, beaten with 2tbsp milk to glaze
  • Method

    1. Before you start, preheat the oven to 220ºC/425ºF/Gas Mark 7 In a large bowl, combine the Mix, yeast and salt and stir in the oil.
    2. Combine the water and milk and gradually add to the dry ingredients to form a soft but not sticky dough. Knead the dough until smooth on a surface lightly dusted with Mix.
    3. Divide the dough into 10 equal pieces and shape each piece into a round approx 3inches wide and 1 inch thick.
    4. Using a small scone cutter cut out the centre of each round to make a ring (keep the centres to make little doughballs!).
    5. Place on a baking tray and brush with the glaze and sprinkle sesame seeds on top if using.
    6. Leave to prove in a warm place for approx 30 minutes, and then bake in a preheated oven for approx. 15-20 minutes until golden brown.