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Authentic New York-Style Homemade Bagels

recipe at a glance
Rating: 5/5 5 stars
61 reviews
3 comments

ready in: 1-2 hrs
serves/makes:   8
  

recipe id: 3200
cook method: oven, stovetop
Authentic New York-Style Homemade Bagels Recipe
photo by: Maria Keltner
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ingredients


Dough

1 1/2 cup warm water (110 to 115 degrees F)
1 tablespoon dry active yeast
1 tablespoon sugar
1 tablespoon vegetable oil
2 teaspoons malt syrup
2 teaspoons salt
4 1/2 cups unbleached bread flour (more if needed)

Kettle Water

6 quarts water
2 tablespoons malt syrup or powder
1 teaspoon salt

Toppings (optional)

sesame seeds
poppy seeds
minced fresh garlic
minced fresh onion
caraway seeds
coarse salt
corn meal for sprinkling baking sheets (optional)

directions

In a large mixing bowl, stir together water, yeast, and sugar. Let stand for 5 minutes.

With a wooden spoon, stir in oil, malt and one cup of the flour. Add salt, then enough of remaining flour to make a stiff dough.

On a lightly floured surface, knead for 10 to 12 minutes. Cover with a floured dish towel and allow dough to rest on a board for about 15 minutes.

Divide dough into 8 sections and form each section into 10-inch long strips. Roll the ends together to seal and make a ring. Place on a lightly floured surface, cover, and let bagels rest 15 to 20 minutes, rising about halfway and becoming slightly puffy.

Meanwhile, fill a large cooking pot or Dutch oven three quarters full with water. Add the malt syrup and salt.

Bring water to a boil. Preheat oven to 450 degrees F. Line two large baking sheets with baking parchment and, if desired, sprinkle generously with corn meal. Set aside.

Line two other baking sheets with a kitchen towel, set near your stove. Reduce boiling water to a simmer and cook 2 bagels at a time (do not crowd the pot). Simmer bagels for about 45 seconds on one side, then turn and cook other side for another 45 seconds and then drain bagels on the towel-lined baking sheet.

Carefully place bagels on the parchment-lined baking sheets. Bake bagels plain or sprinkle with a topping of your choice. Place in the hot oven, immediately reduce heat to 425 degrees F, and bake about 17 to 25 minutes. When almost baked, turn bagels over (a pair of tongs do the job easily). If you have a baking stone, finish bagels on the stone directly. Transfer bagels to wire rack to cool.

cook's notes

These freeze well, which helps to retain a just-baked taste, if they aren't all eaten on the first day. To freeze, slice cooled bagels first, place a small strip of plastic between the bagel halves and place in a plastic self-sealing freezer bag. When you're ready for a bagel, they'll come apart easily, ready to pop into the toaster/oven and enjoy.

added by

nikibone

nutrition

307 calories, 2 grams fat, 61 grams carbohydrates, 8 grams protein per serving. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



number of 5 star votes on this recipe
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number of 4 star votes on this recipe
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number of unrated comments on this recipe3



Registered Member at CDKitchen.com
Member since:
Apr 12, 2008





REVIEW: recipe rating
Hands down, best bagels ever. EVER!


Guest at CDKitchen.com

Mike Lieberman

COMMENT:
This looks like a great recipe but Barley Malt Syrup is completely unavailable to me in the Philippines. I know that such a malt must be sweet. I have access to corn syrup, to molasses both light and dark. What may I use as a substitute?

CDKitchen Staff Reply:
Molasses should be a decent substitute however you'll need to add just a little more than the malt syrup called for. The recipe calls for 2 tsp malt syrup so you'll need to use 3 tsp molasses.




Guest at CDKitchen.com




REVIEW: recipe rating
Awesome! Finally some good bagels in this small town! :)


Guest at CDKitchen.com




REVIEW: recipe rating
I have tried a few different bagel recipes, and this one is by far the best one yet. Being from New York, born and raised, I think I know a good bagel. This recipe was impressive for a homemade bagel. I can't say it compares to my "favorite" bagel shops bagels, but really pretty close, and much better than some places I have tried. I highly recommend an egg wash though. I also cooked mine an extra 10 minutes to acheive the color they needed to be, but that may be my oven. The texture was great, and they have that great chew that a good bagel should have. In all honesty, I actually forgot to add the oil, and still they came out amazing. This recipe was very easy, and didn't take very long at all. A big thank you to the creator & poster of this one...


Registered Member at CDKitchen.com
Member since:
Jan 19, 2014





REVIEW: recipe rating
Absolutely LOVE this recipe. I make them for my family weekly and pre-cut them and freeze them with wax paper between them and my teens toast them for breakfast.


Guest at CDKitchen.com




REVIEW: recipe rating
Great recipe! I followed the recipe exactly and turned out great.


Guest at CDKitchen.com




REVIEW: recipe rating
I've tried other bagel recipes but I keep coming back to this one. It works the best of the ones I've tried.


Guest at CDKitchen.com




REVIEW: recipe rating
I was skeptical at first, but I'm a believer now! These aren't a lot like the authentic NYC bagels, so I'm still tweaking the recipe to get it near or close. These bagels are still light years ahead of anything you will find at the grocery store. I used King Arthur bread flour, still added 1 Tbsp of gluten, and only 1 Tbsp molasses. The egg wash is a must! I use the dough feature on my bread machine, and remove it after the 2nd knead. You may have to add a couple Tbsp of water still to get the last bit of flour to meld to the big ball.

I'm so happy I found this recipe. I had no idea that homemade bagels were this fast or easy to make!


Guest at CDKitchen.com




REVIEW: recipe rating
These are the BEST homemade bagels, hands down! Look no further for the perfect bagel recipe. I'm serious! They are more work than some other recipes but if you want good results you have to put in the effort. And you'll thank me for it! I absolutely can't stop eating them when I make them. I want to try freezing them as the instructions mention but never have any left to freeze. My teenage boys eat them as fast as I can make them.


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REVIEW: recipe rating
Best bagels in the world!!! I have made these dozens of times already and will continue to do so.. I wanted NY bagels after having them on a trip to the city and I'm now convinced that i make the best bagels in Miami .. I use molasses and one time i used 2 tablespoons by mistake and they came out even better .. I swear I will make this recepie for the rest of my life


Guest at CDKitchen.com




REVIEW: recipe rating
This is a good base recipe. The few times I've used it, I've found that 4 1/2 cups of flour is too much. The dough simply doesn't seem to want to take more than 2 cups. Maybe this is because I use vital wheat gluten. If I don't use that, I can't get real bagel texture and I'm not using Gold Medal or anything. I always use King Arthur Bread Flour.

Also, I let the dough rise for an hour and I boil for 2 minutes on each side.

This is the closest I get to real bagels at home and it's very fast.


Registered Member at CDKitchen.com
Member since:
Jan 21, 2013





REVIEW: recipe rating
Awesome bagels! We were skeptical, but super pleased with the results! Will make over and over.


Guest at CDKitchen.com




REVIEW: recipe rating
These were pretty fantastic. Because this is my first attempt at making bagels at home (actually, it's the first time I've baked something not out of a box...) this was an experimental run! I added a bit extra malt syrup, and let the bagels rest after forming for about 15 minutes (in addition to prior to forming). I tried both the thumb punch and the roll-out techniques, and I have to say the thumb punch looked better in the end! I used egg wash on those I put toppings on, as well as one of the two plain ones. The plain one with egg wash was much prettier than the one without. I made half the batch immediately, and I rubbed oil on the others and covered them with plastic wrap in the fridge - will be baking them tomorrow to see if the overnight fermentation makes a difference. All in all, these made my homesick heart incredibly happy, and my friends loved them too. Great base recipe!


Guest at CDKitchen.com




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i tried making bagels for the first time using this recipe, and bagels turned out grrrrrrrrrreat! i will not be buying bagels anymore. :o)


Guest at CDKitchen.com




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If you are looking to make bagels for the first time this is the recipe for you. I have never made them before and this recipe was perfect they turned out amazing. You have to make these they were really easy and I cant wait to make my next batch thanks cdkitchen!


Guest at CDKitchen.com




REVIEW: recipe rating
Tried this yesterday in my first attempt at making bagels. They turned out really well. I converted my bbq into a convection oven mostly for pizza, but bagels work perfectly. I made eight as called for and they disappeared in minutes.


Guest at CDKitchen.com




REVIEW: recipe rating
I am a NY transplant living in New Orleans. I also was skeptical but this was a very easy recipe. The results were "DELICIOUS"... I am ready to make another dozen. I had a difficult time trying to find the malt syrup however I have a local beer brewing supply company that was very willing to supply me with just what I needed.


Guest at CDKitchen.com




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I thought this recipe was too good to be true. The last two times I made bagels it was a two day affair. I had to wait for the sponge, then the dough, then the shaping, then rise overnight. After all that work they were a major disappointment. This recipe is fantastic, the bagels are relatively fast and they taste great. I will use this one again and again. I did use bread flour and I added vital wheat gluten.


Guest at CDKitchen.com




REVIEW: recipe rating
I just made these bagels and they turned out BETTER than the store!!! Crispy brown exterior with nice chewiness to it. Unbelievably good. I followed the recipe to the letter, used molasses instead of barley syrup and good high gluten bread flour. Only boiled them for short time as directed also. I got eight big fat bagels from this recipe. I let them rise 10 minutes after kneading with my KitchenAid and after forming them another 10 minutes. They enlarged quite a bit when added to the boiling water and stayed that way and did not fall flat. I think not letting them "over-rise" was key because they saved the big rise for the boiling segment. Try them they're easy and your family will will not believe you made these bagels.


Guest at CDKitchen.com




REVIEW: recipe rating
I am still working out the kinks on my bagels using a combination of recipes, for anyone using whole wheat flour adding gluten is a must! I just finished my second batch, much better than my first but I am going to attempt an overnight rest on the next one. Its also much easier to shape the bagels if you shape them into balls and poke a hole in the middle as others have suggested. I'm sure with years of practice you could master it the other way, but the hole punch method is just easier!


Guest at CDKitchen.com




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First time I've ever tried making bagels, period! Glad I was able to get started on the right foot by finding and using this recipe. Yum!


Guest at CDKitchen.com




REVIEW: recipe rating
BEST RECIPE! I've tried them all and this one works the Best for the home baker. I do, however, use Rapid Rise Yeast, because my kitchen is on the cool side. Also, I add about 1 table spoon of wheat gluten to the bread flour. If you've tried all the other recipes, try just one more--this one!


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Used this recipe to make 8 of the best tasting bagels I've ever tasted! Absolutely perfect. I didn't have any malt syrup so substituted Lyle's golden syrup.


Guest at CDKitchen.com




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hello malt syrup found here at a store that caries vitamins and supplements i am from new yawk fugetabout it <<haha and i here with my son us army soldier out at fort sill ok out in the boonies so food sux here so bringing ny food here bagels are great this is second bach im makin im trying my sourdough starter in the bagel dough bach also i am going to add fresh grilled onions and garlic to the dough then smother in sesame seeds i als make my own pizza here more like back home than the crap they sell here thanks for the great recipe :)


Guest at CDKitchen.com




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Just made these bagels, they are so good!! My very first attempt at bagel making and this was a great recipe to begin with. Very easy and great results! I used molasses instead of malt syrup and also used unbleached all purpose flour instead of bread flour and still had wonderful results!!!


Guest at CDKitchen.com




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I just made these bagels they came out perfect! They look great and taste even better then store-bought bagels. I will never buy a bagels again as these are so easy and much cheaper! I used bread machine to make the dough. I had 14 bagels 75g each. Baked them only 18min.
I have tried few bagels recipes before but this one is the winner! Thank you for posting this recipe!


Guest at CDKitchen.com




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this recipe works great, i combined a few different recipes and ended up on this site so i'll post here. i used the amounts as described but i mixed 2 cups of flour with the water yeast sugar mix, and let that rise overnight then i added the rest of the flour with salt, garlic powder, and basil. mixed and kneeded and rounded by folding, then let rise 20 min, then stretch the yeast, then let rise for another 40 min. it took much longer than the recipe says here, but i'm loving the end result. i also used extra sugar and honey for longer yeast co2 production.

Making the Bagels is much easier than making long strips. make a smooth ball of dough then just punch the hole through the middle and work it out, its easy.


Guest at CDKitchen.com

Guest Foodie

COMMENT:
I have a question about the rising time. It only says let it stay under a towel for 15 minutes. I've never baked and only let something stay for 15 minutes. Should it be warm? Should it double in size? For an obscure recipe instruction this recipe sure has a lot of five stars, so I'm wondering what everyone did for the rising time. Most bagel recipes are overnight, why isn't this one?


Guest at CDKitchen.com




REVIEW: recipe rating
Came out perfectly! Though I let them rise about 10 min more before boiling, and boiled them a little longer. Then you get that consistency more like Einstein's Bagels with a tighter outside


Registered Member at CDKitchen.com
Member since:
May 30, 2011





REVIEW: recipe rating
Made these bagels today. The temperature is hot and high humidity. Didn't seem to affect this recipe. Didn't have malt syrup so left it out till I get some. Bagels turned out perfect!!
I topped mine with old cheddar cheese. I will try to post a photo shortly.
These bagels are better than the grocery store because I know what's in them.


Guest at CDKitchen.com




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Hurrah! If I can't buy NY Bagels, I can make them (well, now I can!) This recipe rocks! The bagels came out amazing. I couldn't find malt syrup or powder but used molasses instead...also, I added my toppings right when they came out of the boiling water and they stuck like a charm! All I can say is "Whooooo Hoooooo"! My new KitchenAid Stand Mixer worked wonderfully and made this recipe that much easier!


Guest at CDKitchen.com

Den54

COMMENT:
Tried this recipe and have to say this taste more like a soft pretzel recipe than a bagal recipe. They did not rise as expected and were a big disapointment.


Guest at CDKitchen.com




REVIEW: recipe rating
This recipe was easy to follow and the best homemade bagels I've ever baked. I didn't have bread flour so I used unbleached all purpose. I don't think using AP flour made any difference; the texture was wonderful. I think the malt syrup is what is lacking in other recipes; although it's virtually tasteless in the recipe, it does something more than just adding a sheen to the bagel. Thanks so much for this wonderful recipe!


Guest at CDKitchen.com




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I live abroad, which basically meant I was constantly looking for (and failing to find) good bagels. After my last trip to NY i decided to do something about it, and tried this recipe first. No need to look further. I've made it several times now, and it always turns out wonderfully. I've even had some success with experimenting. Best result: oatmeal cinnamon raisin, replace one cup of the flour with toasted ground oats; add cinnamon, half a cup of raisins, half a cup of toasted oats, and two teaspoons hoeny with the oil and the malt syrup. Used whole wheat flour too, for a wholesome healthy taste. YUM!


Guest at CDKitchen.com




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these are really good. Followed the recipe the first time and the next used the suggestions in comments to add 2 Tablespoons malt syrup and let the dough rest in the fride overnight. Both good ideras. I also changed the water solution, used 1/2 c baking soda in 10 cups h20 rather than what was called for - make the "crust" much more like the bagles from the store. I am questioning the temp to bake at now, 450 to 425 seems a little hot, next time I'll start at 400 and then drop to maybe 375.


Guest at CDKitchen.com




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I just made my first-ever batch of bagels using this recipe. I couldn't find malt so I used molasses instead. I put 1/3 cup blueberries in half of the batch - I mixed them in after the first rise and they did fine, but next time I would add them in the liquid stage since they greatly affected how much flour I needed to use.

The texture turned out great! I've only tried the blueberry so far, and they are a little bland - maybe because I had to add so much flour to those? Next time I will try 2 Tbsp. molasses as others have suggested to get a better flavor.


Guest at CDKitchen.com




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Just turned out 2 batches and they are amazing. One was sesame and garlic coating with eggwash; Second is jalapeno/chedder. They are chewy and crusty! Just got a new Kitchen Aid Mixer for Christmas and it made this such an easy project. Better than the bagel store in town!!! Try this recipe, you won't be disappointed.


Guest at CDKitchen.com




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Lived in New York for a few months and fell in love with the bagels! Moved to Ohio..no NY style bagels:(, so decided to make my own! This recipe is great! Used molasses the frst batch (couldn't find Malt syrup in the grocery stores here)..stumbled upon "Fox's Malt Syrup" at Big Lots for $2.00 and just made a batch of Cinnamon Raisin Bagels...YUM!! Used 2 TBS Malt syrup, 2 teaspoons of cinnamon and a hand full of raisins! These are WONDERFUL!!


Registered Member at CDKitchen.com
Member since:
Nov 22, 2010





REVIEW: recipe rating
I found these bagels DELISH!
They were nice an puffed up when I took them out of the oven and then "fell" for lack of another word. Also, can you bake in a convection oven?


Guest at CDKitchen.com




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Just made a batch. Oh, my! They're just like the bagels we enjoyed when we lived next door to a Jewish bakery. Excellent.


Guest at CDKitchen.com




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These were great! It was my first shot at bagel making -- so it was a bit of a learning experience.

I used molasses instead of malt because I needed to make these in one evening, and all the stores where malt would be sold were closed.

Chewy (but not overly heavy) with a crunchy outside. Will be making this again.


Guest at CDKitchen.com




REVIEW: recipe rating
My first attempt at Bagels and worked out great. Soft inside, crispy outside and very good taste. I did the mixing and most of the kneading with the Kitchen Aid. For most of them, I formed balls, poked holes with my thumbs and stretched them out. I found this worked better for me. Thanks for the great recipe!!!


Registered Member at CDKitchen.com
Member since:
Sep 5, 2010





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I made these according to recipe, with the substitution of brown sugar for malt.

They came out AMAZING!

Form them by making a ball and punching the hole in the middle with your thumb, then enlarging the opening and smoothing them out and they will look much nicer than cutting into strips and making a circle.

And give all of them an egg wash before baking.

So soft and chewy, even without the extra gluten some recommend!


Guest at CDKitchen.com




REVIEW: recipe rating
I just made these bagels for the first time. They came out golden in color, chewy, and delicious in terms of texture. In terms of the taste, they were good, but did not capture that elusive NY bagel taste...to me they tasted like good homemade bread. I would like to tweak the recipe, but don't know how.


Guest at CDKitchen.com




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The recipe works really well, but you need to refrigerate the dough overnight so it can ferment.(I owned 3 Bagel shops)


Guest at CDKitchen.com




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Really delicious bagels! This was the first bagel recipe I tried, and the only one I've made since. I also just mix fresh or frozen(and thawed) blueberries as I'm kneading it together before I shape them. I use brown sugar in the water as ano
ther reviewer suggested, came out fine.


Registered Member at CDKitchen.com
Member since:
Jun 15, 2010





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WOW THESE WERE AMAZING!!! I'm only 12 and they turned out!! They took FOREVER but they were for sure worth it!! :) ps if you don't have bread flour, here's a subsitute: For 3 cups of bread flour put 3 tablespoons of wheat glueten in the one cup measuring cup. Fill the rest of the cup with regular flour, and add two more cups of regular flour. Sorry if that was confusing! :) It works, though!!


Guest at CDKitchen.com




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These are amazing! I used bread flour and molasses, sprinkled half with poppy seeds and the others got an egg wash. Can't stop eating!
Thank you for posting the recipe.


Guest at CDKitchen.com




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I grew up in the NY/NJ area and haven't had a really good bagel since I moved. This recipe was the closest thing there is! I used malt powder (i found it in a beer and wine making store) and bottled water. My family and friends love them! This recipe is really easy too.


Guest at CDKitchen.com




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This was my first time making bagels,
they were awesome! Just as good if not
better than the ones you pay $2-3 for at
the deli. Absolutely delicious recipe.
Thank you! The one thing I changed was
I had no malt syrup so I used brown
sugar instead. Perfect!!!


Guest at CDKitchen.com




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I'm new at this. The bagels came out very tasty with a great texture and consistency. I made the dough in a bread machine, but it was very sticky and difficult to handle. Any suggestions?


Guest at CDKitchen.com




REVIEW: recipe rating
Love this recipe. One suggestion - use two TABLESPOONS of malt syrup in the dough, not two teaspoons. The first batch turned out kinda bland. The second batch, with the adjustment, turned out glorious.


Registered Member at CDKitchen.com
Member since:
Oct 13, 2009





REVIEW: recipe rating
Love this, it's very good and I added dryed blueberries to mine.


Guest at CDKitchen.com




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I'm from NJ so I can pretty much get good bagels. But this recipe beat my local bakery! LOVED it! I didn't have malt so I used Molassass and it was still perfect! Great Recipe! Will be baking these often!!


Guest at CDKitchen.com




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Hi there, I have experimented with 3 different recipes so far. Got completely fed up with the outcome and did a last search on the net when I came across this very recipe. I told my family this would be the very last try, if it does not come out fine I would never again make bagels in this life. Well, guess what, they came out BRILLIANT. I have not changed the recipe except for one minor element, I used cake yeast, I converted the amount, and I worked fine. Thank you thank you!!!


Guest at CDKitchen.com




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I've been experimenting with bagel recipes for a while and finally decided to get scientific about it, baking five of the best reviewed recipes online side-by-side in order to taste each of them fresh out of the oven. This recipe won, hands-down! Bagels came out chewy and stretchy and delicious! Growing up on the east-coast, I got spoiled with good New York bagels, and have been unable to properly satisfy the craving since moving out west. These come closer than anything else I've tried.


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THE BEST!! Incredible!! This is the 3rd bagel recipe I tried and this is the one. I can't believe how well they came out. I am originally from New York. When my family moved to Florida, my grandmother would fly with bagels from New York when she would visit. I grew up on bagels, absolutely love them!! This is comfort food for me. Well in Florida there are actually really good bagels. But, I have lived in New Orleans for 7 years and before Katrina we had one shop that made decent bagels, but now there is nothing!!! Whole Foods sells bagels from H&H in NY, but they are always out by the time I get there. So I had to take matters into my own hands and make them myself. So glad I did! I followed the recipe exactly and they are perfect. I baked 2 of the 8 bagels the recipe makes now and I wrapped up the other 6 to be baked tomorrow morning. I am hoping those come out as good!!! Try this recipe you won’t regret it!


Guest at CDKitchen.com




REVIEW: recipe rating
These were outstanding! I couldn't believe how easy they were to make. The first time I made them, I weighed out 3 oz for each--not quite big enough but I got 13. So I had to make a second batch, doubled, and weighed each one out at 4 ozs. and got 18. Perfect size! Thanks for the recipe--I'll be making these every week!


Guest at CDKitchen.com




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I hd no malt in my house so I substituted brown sugar.... worked great. The first couple of tries I am working out the kinks.... but they taste great!



Guest at CDKitchen.com




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We made these bagels last night for dinner. Holy c[ow]! They are glorious.

We believe we made them a little better though by applying an egg wash with a brush after taking them out of the water before placing them in the oven. Some we tried with the wash, some without and the consensus was - use the wash. They look even more appetizing with that sheen out of the oven and there's more of a texture differential: crispy outside, chewy chewy inside.

Thanks so much for posting this recipe!


Guest at CDKitchen.com




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Make sure to use bread flour (or, for a better, more puffy, bagel, high gluten flour) or add gluten to all-purpose flour (most specialty markets or co-ops will run a form of this). Also, to shape them, roll the dough into balls, punch a whole in the middle of the ball with your thumb, and then twist the bagel around your thumb to shape. Voila! Seamless and delicious.


Guest at CDKitchen.com




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I often wondered how they made bagels. Living in a small town in Ontario I did'nt have access to real authentic european style bagels. Just the six in a plastic sleeve at the supermarket kind. So, the next best thing is to find out how to make them and "DO IT". The words "Authentic New York Style" is what first attracted me to this particular recipe. Well, it is fantastic. They are truly as good or better than the bagel shop ones.
One problem though. Now,each time I visit one of my grown children there is always a request that accompanies the welcome. It is "Dad please bring a dozen of those great bagels with you????"
I had to learn by trial and error how to join these little darlins. If anyone out there knows the proper way to join them without having a great big joining seam showing please let me and all of us know. Thanks
Ron...


Guest at CDKitchen.com




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90 minutes from start to finish, you will never buy another bagel!


Registered Member at CDKitchen.com
Member since:
Apr 16, 2004





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My husband is Jewish and loves these! I added 1 tablespoon of wheat gluten, used molasses in place of malt syrup and refridgerate the dough at night and put them together in the morning.
It gives them a chewier, more authentic taste.