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My review
San Francisco Style Bagels
61k
Chef John
"I accidentally stumbled upon a method for making bagels that were structurally and texturally superior, I decided to take advantage of that fact, and the San Francisco-style bagel was born."
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Ingredients
3 h 15 m servings 229Original recipe yields 8 servings (8 bagels)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine half the flour, yeast, and warm water in the bowl of a stand mixer. Cover and set aside at room temperature until doubled in size, about 30 minutes. Watch Now
- Stir in 1 1/2 teaspoons salt and the other half of the flour into the flour-water mixture. Knead with the dough hook of the stand mixer until it forms into a smooth, elastic ball that pulls away from the sides, about 10 minutes. Watch Now
- Flour your hands, remove the dough and gently form it into a ball. Place back in the bowl, cover and let rise in a warm place until doubled in size, about 1 hour 15 minutes. Watch Now
- Divide dough into 8 equally-sized pieces, about 3 ounces each. Form each piece into a ball and poke a hole in the center, stretching to create an open and even-sized hole. Place on a floured surface, sprinkle with additional flour, cover with plastic, and let rest for 30 minutes. Watch Now
- Preheat oven to 400 degrees F (200 degrees C). Sprinkle a baking sheet with cornmeal.
- Bring 4 cups water, 1 tablespoon salt, and 2 teaspoons honey to a boil in a wide, deep pan. Working in batches, boil 2 to 3 bagels for 2 minutes per side. Transfer to a wire rack to drain. Watch Now
- Place bagels on the prepared baking sheet. Brush with beaten egg and sprinkle with sesame seeds. Bake in the preheated oven until golden and cooked inside, 25 to 30 minutes. Watch Now
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Reviews
Read all reviews 4452 Ratings
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Most helpful positive review
9/5/2012
I love Montreal bagels so I was hoping for a similar bagel. There is some similarity, but still did not hit the mark for my dream bagels. I would add less salt to the boiling water next time. Th...
Most helpful critical review
2/9/2013
This recipe is ok. I found another recipe that recommended broiling them for 2 min per side before boiling. It makes a huge difference in the quality of the bagel. The crust that is formed du...
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2/9/2013
This recipe is ok. I found another recipe that recommended broiling them for 2 min per side before boiling. It makes a huge difference in the quality of the bagel. The crust that is formed du...
9/5/2012
I love Montreal bagels so I was hoping for a similar bagel. There is some similarity, but still did not hit the mark for my dream bagels. I would add less salt to the boiling water next time. Th...
9/9/2012
These were fun! They are a little different then what we are used to, but they are very flavorful and I could see doing some different things with them in the future....poppy seed, garlic, chee...
3/12/2014
First, 1 lb of bread flour is a little over 3 cups. The bagels were very good and my family loved them. My modifications were minor... I did broil the bagels (on high, middle rack) for 2 min pe...
1/26/2014
I made these more like Montreal-style bagels by adding sugar to the dough and rolling the dough into ropes and hand forming the bagels by joining the ends. Delicious!
1/13/2014
Never made bagels before and these were excellent! 1 lb of bread flour was about 3-1/2 cups, but did add a bit more as they were still a bit too moist. Next time, I'd use less salt in the wate...
1/1/2013
Very tasty, but I'm from Argentina and this was the first time I made them because I've never eaten bagels and I wanted to try them. But I love bread and I thought that these were very good. I r...
9/8/2012
these are the best bagels I have ever made once you get use to making them you can start adding what you like I am a everything bagel girl and OMG these are awesome really give them a try you wi...
6/22/2014
This has instantly replaced my old and more complicated recipe. I changed the serving to 12 and made 10 of them with cinnamon and raisins. Only problem was I put 2 trays in the oven at once, so ...