We made bagels — our first attempt at home — and we couldn’t be happier with the results. For this first bake we chose a wholesome two-seed wholewheat variety, topped with poppy and sunflower seeds. We used organic ingredients where possible and focused on a chewy, slightly sweet dough that stands up well to hearty fillings.
Being from New York City, bagels are part of my food identity. For years in Paris they were rare outside the Marais, so it felt special when they began appearing more widely. A recent visit to Schwartz’s Delicatessen in the Marais—where we enjoyed a toasted smoked turkey bagel—sparked our desire to recreate that satisfying texture and flavor at home. Back in our kitchen we set about making our own two-seed wholewheat bagels and shared them with honey mustard and homemade hummus.
We paired our bagels with a simple honey mustard that evokes childhood memories of classic deli spreads. The combination of savory pastrami, sharp cheddar, crisp red onion and peppery arugula with sweet-tangy honey mustard felt wonderfully nostalgic and fresh. We also served roasted potatoes, sliced cucumber and grated carrots for color and texture, plus a smear of homemade hummus for creaminess.
As part of our food photography and plating practice, Hugo plated the bagels three different ways. Each arrangement emphasizes different elements — texture, color, or balance — and makes for distinct visual stories. Which presentation do you prefer?
We’ve been studying food plating: the art of arranging food so it looks as good as it tastes. It’s a helpful skill for food photography and blogging, and practicing with a single recipe reveals many creative options for serving. Below we describe the three plating variations and the finished recipe so you can reproduce these bagels at home.
Food plating #1 (above↑)
This plate features the bagel with a side of honey mustard, a small Le Creuset mini cocotte filled with roasted potatoes, and a tiny bottle of rosé cider for a playful touch. The composition balances the warm tones of the potatoes and bagel with the cool greens of the arugula and cucumber.
Food plating #2
In this version the bagel sits to the right of the plate. A drizzle of honey mustard accents the upper right corner, roasted potatoes rest on the left, grated carrots at the front and thinly sliced cucumber on the near-left. A smooth hummus smear adds a creamy base and unifies the components. We used a slightly square plate and a pale wooden background to frame the scene.
Or… food plating #3?
For the third arrangement we used a large, very white round plate that gives a subtle glow to the scene. The bagel sits center stage while the surrounding elements create a clockwise rhythm: roasted potatoes at the front, a small tower of cucumber slices, graduated dots of honey mustard that grow larger as your eye moves upward, a curved line of grated carrots, and a gentle smear of hummus. This layout emphasizes symmetry and contrast while keeping the bagel as the focal point.
Which plating is your favorite? Tell us — your feedback always brightens our day.
Two seed wholewheat bagels with poppy and sunflower seeds
- Author: A Hedgehog in the Kitchen
- Yield: 4 bagels
Description
These two-seed wholewheat bagels are topped with poppy and sunflower seeds and are ideal for hearty fillings: pastrami, cheddar, red onion, arugula, tomato and a sweet-tangy honey mustard. Serve them with roasted potatoes, sliced cucumber, grated carrots and a smear of hummus for a full, satisfying meal. The wholewheat flour gives a nutty depth while molasses adds a subtle caramel note that complements the seeds and savory fillings.
Ingredients
- 2.5 cups (300g) wholewheat flour
- 1 tsp dry yeast
- 6 oz lukewarm water (for dough)
- ¾ tbsp olive oil
- 1 tbsp molasses (for dough)
- 1.5 tsp salt
- 1 tsp poppy seeds
- 1 tsp sunflower seeds
- 1 liter water (for boiling)
- 1 tbsp molasses (for boiling water)
- 1 tbsp salt (for boiling water)
Instructions
- Prepare the leaven: combine ¼ cup flour, the yeast, 1 tbsp molasses and 2 oz lukewarm water in a small bowl. Stir and let rest 10–15 minutes, until bubbly and slightly darkened.
- In a large bowl or stand mixer bowl, add the wholewheat flour and 1.5 tsp salt. Begin mixing on low speed or combine by hand.
- Pour the leaven into the flour and continue mixing on low.
- Add the olive oil and incorporate evenly into the dough.
- Gradually add the remaining lukewarm water, a little at a time, mixing slowly until a cohesive dough forms.
- Knead until the dough is smooth and springy. If it feels too dry add small amounts of water; if too wet add a little flour.
- Cover the bowl and let the dough rise in a warm place for at least one hour, until doubled in size.
- Preheat the oven to 425°F (220°C).
- Turn the dough out onto a lightly floured surface and divide into 4 equal pieces. Roll each piece into a cylinder about 25 cm long.
- Join the ends of each cylinder to form a ring — your bagel shape.
- In a wide pan, bring 1 liter of water, 1 tbsp molasses and 1 tbsp salt to a boil. Reduce to a simmer and gently add bagels. Poach for 2 minutes on one side, then flip and poach 1 more minute (leave 2 minutes on the second side for a chewier texture).
- Remove bagels with a slotted spoon and place them on an oiled baking sheet or silpat. Sprinkle with poppy and sunflower seeds while damp.
- Bake for about 20 minutes, or until golden and cooked through.
- Slice and fill with pastrami, cheddar, red onion, arugula, tomato and honey mustard. Serve with roasted potatoes, hummus, cucumber slices and grated carrots.
- Category: Lunch or dinner
- Cuisine: American