San Francisco Style Bagels

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.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 230 Calories

Ingredients

• 1 egg, beaten
• 1 ½ teaspoons salt
• 1 tablespoon salt
• 1 ¼ cups warm water
• 4 cups water
• 1 ½ teaspoons active dry yeast
• 2 teaspoons honey
• 1 pound bread flour, divided in half
• 1 teaspoon cornmeal, or as needed
• 1 tablespoon sesame seeds, or more if desired

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Preheat oven to 400 degrees F (200 degrees C). Sprinkle a baking sheet with cornmeal.

Step 6

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.

Step 7

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.