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My review
San Francisco Style Bagels
60k
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.
- 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.
- 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.
- 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.
- 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.
- 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.
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Reviews
Read all reviews 4351 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...
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!
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...
1/13/2014
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 ...