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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.

Recipe Summary

prep:
30 mins
cook:
30 mins
additional:
2 hrs 15 mins
total:
3 hrs 15 mins
Servings:
8
Yield:
8 bagels
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

230 calories; protein 8.1g; carbohydrates 43.6g; fat 2.2g; cholesterol 23.3mg; sodium 1323.2mg. Full Nutrition
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Reviews (46)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/06/2012
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. Thanks for sharing Chef John! Read More
(16)

Most helpful critical review

Rating: 3 stars
02/09/2013
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 during broiling helps it hold up when boiling. I tried it both ways. Though both are edible, the one that was broiled first was much better!! Read More
(20)
63 Ratings
  • 5 star values: 51
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 3
Rating: 3 stars
02/09/2013
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 during broiling helps it hold up when boiling. I tried it both ways. Though both are edible, the one that was broiled first was much better!! Read More
(20)
Rating: 4 stars
09/05/2012
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. Thanks for sharing Chef John! Read More
(16)
Rating: 5 stars
09/09/2012
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 cheese toppings. My only complaint is you would need to make them the night before in order to enjoy them in the morning....makes you really appreciate neighborhood bakeries!:) Read More
(10)
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Rating: 5 stars
01/13/2014
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 water bath and adjust by adding more honey. It is important to make sure your baking sheet is prepared with parchment as once you do the egg wash they will otherwise stick (even with some cornmeal. I forgot to do this on one sheet (whoops), but got them off while they were still hot. Next time I may experiment by adding cheeses or changing using half wheat flour to "attempt" to add some more nutrition to the bagel. Read More
(9)
Rating: 5 stars
03/12/2014
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 per side before boiling since the dough seemed a little wet. I boiled with 2 tablespoons of sugar (no salt) because I wanted to top with garlic salt and Parmesan. Instead of an egg wash I used olive oil. My family lives them and requests them all the time. Read More
(8)
Rating: 5 stars
01/07/2013
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 recommned adding a little bit more of salt, I added 2 tsp. I made them with all-purpose flour and they turned out good, I just let the dough proof a bit longer just in case. Read More
(8)
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Rating: 5 stars
01/26/2014
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! Read More
(8)
Rating: 5 stars
09/08/2012
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 will never buy a store bought bagel again easy and really really good great recipe Chef John like always Read More
(5)
Rating: 5 stars
06/22/2014
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 it took forever to bake. I changed them up and down; took them out and put back in tortured the recipe. Surprisingly they came out perfect. Love from Istanbul Enjoy! Read More
(4)