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67 Comments
kate R.
December 30, 2017
A question. I didnt own an oven but a toaster. What if i toast them after boiling in order to 'bake' them instead?
Jade I.
December 16, 2016
These were absolutely delicious! I made them for my mom for her birthday, and they were gobbled up in moments. Also, my bagels never floated in the water, but I tried forging ahead with the recipe anyways. They turned out excellent regardless. Very happy with this fairly fool-proof recipe.
Alex
November 3, 2015
Very novice baker here--interested in trying this recipe, but have to ask, what is an oiled boil? "Now put your lovely little dough ball into an oiled boil, cover it with plastic wrap, and let it hang in the fridge..." It's the only part of the recipe that wasn't clear to me. Hoping for a good weekend day coming up when I can try this!
Loke Y.
October 27, 2013
Hi there. Just tried making these today and I'm not quite sure where I went wrong. The crust is really hard and quite hard to chew on them. The inside looks uncooked a bit and the smell of flour is pretty strong. Would love to get your feedback. Thanks!
april
October 19, 2013
These were a hit at the breakfast table - made sandwiches w/ scrambled egg, avo, & cheddar. Thanks for the wonderful recipe!
GraceT
September 5, 2013
How strange that you say that you don't bake bagels. One of my best girlfriend's grandfather was a baker in NYC for more than 40 years making bagels. After he boiled them he would bake them to brown them. I sure would hate to be the one to tell him that he grew up making bagels wrong when his family had a successful bakery.
Use L.
September 5, 2013
These are not real bagels.
Use L.
September 5, 2013
You don't bake bagels. A baked bagel is not a real bagel and definitely does NOT taste like a real bagel. This is bread with a whole in it, not a bagel.
JB
September 5, 2013
So what's the way to do it then? I'd really like to know as I'm a big fan of bagels but can't get any good ones in my part of town!
Franziska
September 6, 2013
Yes, Bagels are baked. After you boiled them.
If you were to just boil them they would be similar to a Boehmische Knoedel, which is yeast dough boiled in water until it is cooked through.
The only thing that is not quite 'real' about this recipe is the substitution of honey for malt extract which makes the recipe much more approachable but could be easily adapted.
Generally speaking though, isn't the joy of cooking and baking that you adapt recipes, old staples get developed further and you can just make things however you like them!
A lot of recipes develop further when people migrate to other countries for example. Take the 'German Chocolate Cake' that I come across in the US frequently. Not how we eat chocolate cake at all here in Germany, but nevertheless very tasty! Or take American made Gouda cheese, tastes quite different to the Dutch original, but hey, tasty cheese, so who cares!
No need to call the recipe police over it! :)
If you were to just boil them they would be similar to a Boehmische Knoedel, which is yeast dough boiled in water until it is cooked through.
The only thing that is not quite 'real' about this recipe is the substitution of honey for malt extract which makes the recipe much more approachable but could be easily adapted.
Generally speaking though, isn't the joy of cooking and baking that you adapt recipes, old staples get developed further and you can just make things however you like them!
A lot of recipes develop further when people migrate to other countries for example. Take the 'German Chocolate Cake' that I come across in the US frequently. Not how we eat chocolate cake at all here in Germany, but nevertheless very tasty! Or take American made Gouda cheese, tastes quite different to the Dutch original, but hey, tasty cheese, so who cares!
No need to call the recipe police over it! :)
Baketress
September 6, 2013
Franziska, German chocolate cake is called liked that not because it came from Germany but because the last name of American baker who created it was German!
Franziska
September 1, 2013
These are the best homemade bagels ever! And dare I say, the best bagels I have eaten outside of NYC, or at least this side of the Atlantic. I made plain (yes, yes I know, boring... but oh so yummy) and Za'atar Bagels. Both were amazing. Thanks for the fantastic recipe!
Franziska
September 1, 2013
Amazing recipe Kenzi! I had come across the Peter Reinhart recipe before but never attempted it because high gluten flour and barley malt is virtually impossible to buy here, at least not on a university student's budget.
I am so glad I have a go-to bagel recipe now! You can see how wonderful they turned out here: http://instagram.com/p/dtkEZ8DmJM/#
I am so glad I have a go-to bagel recipe now! You can see how wonderful they turned out here: http://instagram.com/p/dtkEZ8DmJM/#
Franziska
August 31, 2013
I've just started making these, and was wondering if anyone has ever attempted to freeze these at any stage of the preparation process. I was contemplating to freeze a couple before the boiling stage. Or has anyone attempted to freeze them once baked?
Would appreciate any help!
Would appreciate any help!
breadwhisperer
August 31, 2013
I pretty much ALWAYS freeze my homemade bagels - after so much loving preparation, I don't want even a single one to go to waste! :) I bake them, cool them, slice in half and put in freezer bags. (Don't forget to slice before freezing.) Just pop the frozen halves in the toaster and enjoy. (Most store-bought bagels taste better this way too!)
Franziska
August 31, 2013
Thanks for the quick reply breadwhisperer! I have just 'put them to bed' in the fridge and can't wait to bake and freeze (some) tomorrow! Greetings from Germany!
Fozzable
August 3, 2013
ha! and a third thing. 30 minutes after coming out is WAY too long. in our cool Bay Area climate the bagels were cold after 30 minutes. 15 minutes sets them and cools them down but they're still warm!
Fozzable
August 3, 2013
and one more thing: I did not have rapid rise yeast the first time, so I used a common substitution table to use the regular yeast I did have. I found the bagels a touch soft, but otherwise fine.
Fozzable
August 3, 2013
I've now made this recipe twice. thank you for it, it tastes great! I have a few learnings that might be good to add to the recipe.
1. Please mention the best water temperature. Room temperature to me is 72 degrees, and I discovered that the yeast would not rise with water at that temperature.
2. If for some reason you wake up in the morning and the dough has not risen, you can proof it in the oven like this: a) set oven to 200, but turn it off after 10 minutes. Put bagels in the oven for 15 mins, check if they float.
3. You can make garlic bagels by mincing garlic and putting on top. Note that a garlic press makes a strange paste that just doesn't cook up right. a little olive oil can coat the garlic and help it stick or if you're a purist just leave it on and let it toast right up.
4. Please include the instructions on how to make egg bagels.
5. you can buy barley malt syrup online, or at your local health food store. I discovered that barley malt syrup is also used in the popular "make your own granola bar" recipes, so it was a good investment.
1. Please mention the best water temperature. Room temperature to me is 72 degrees, and I discovered that the yeast would not rise with water at that temperature.
2. If for some reason you wake up in the morning and the dough has not risen, you can proof it in the oven like this: a) set oven to 200, but turn it off after 10 minutes. Put bagels in the oven for 15 mins, check if they float.
3. You can make garlic bagels by mincing garlic and putting on top. Note that a garlic press makes a strange paste that just doesn't cook up right. a little olive oil can coat the garlic and help it stick or if you're a purist just leave it on and let it toast right up.
4. Please include the instructions on how to make egg bagels.
5. you can buy barley malt syrup online, or at your local health food store. I discovered that barley malt syrup is also used in the popular "make your own granola bar" recipes, so it was a good investment.
Moishe
July 17, 2013
Authentic Montreal bagels are excellent, baked in a wood-burning oven.many people prefer them to New York bagels.
I believe the bagel is poached in honeyed hot water before it is baked.
I believe the bagel is poached in honeyed hot water before it is baked.
Kathi
July 16, 2013
My husband is on a low salt diet but loves bread of all kinds. Would it work to cut the salt in the dough by half? I find it works in most bread recipes.
GraceT
October 28, 2013
Kathi, I just saw your question. Yes, you can cut the salt in half. Since you've done it in other breads you are aware that there will be a chang
GraceT
October 28, 2013
Sorry Kathi, my computer has developed a mind of it's own. There will be a slight change in taste, but it won't be a bad taste, just a little blander. Usually there is no need to reduce the salt in bread recipes unless he eats a lot of bread, but if you wish to do this, it is ok.
Sophia H.
July 15, 2013
So, I made these over the weekend, they were easy and very nice, but, they are just rolls, not bagels, not even pretzel like. Next time I will use the recipe I have forgone since it has the malt extract. I will just pay for shipping and store it in my freezer. They are very nice rolls though, delicious, but not bagels.
Cara
July 15, 2013
I finished baking these this morning. I will never eat store bought bagels ever again now that I have this recipe! It is incredibly easy and uses ingredients I already have in my kitchen. Thank you so much for posting this!
Lee H.
July 15, 2013
Do you need to, and if so, how would you adjust this recipe for high-altitude cooking?
Kenzi W.
July 15, 2013
Altitude can often affect your baking time, flour and liquid amounts, and oven temperature, so I would think yes. But though I lived in Colorado for a year, I don't know the exact modifications! King Arthur may be a good reference. Be sure to let us know what worked, so other mountain-dwellers can learn from you. :)
breadwhisperer
July 15, 2013
What a wonderful, encouraging article! I make bagels several times a week - I tell my friends that poaching a bagel is just as easy as boiling pasta. I use an adapted version of Reinhart's recipe as a way to use up extra sourdough starter. The only thing I would offer is that, for that "authentic" NY bagel taste, you really need to use the barley malt. King Arthur sells barley malt powder online and I keep a bag in the freezer. (Just make sure you buy the NON-diastatic barley malt.) Or get barley malt syrup (Whole Foods in the sweetener section.) For extra malt flavor and shiny crust, I also squeeze some barley malt syrup into the poaching liquid.
Claire S.
July 14, 2013
Kenzi, this is just too, too, too exciting. Homemade bagels are actually doable?! What a feeling of empowerment.
Also, this: "More things that aren't true: that it's the New York water that makes them what they are..."
Amen. Seriously, now, does anyone really believe that anymore?
Also, this: "More things that aren't true: that it's the New York water that makes them what they are..."
Amen. Seriously, now, does anyone really believe that anymore?
Baketress
July 14, 2013
Kenzi, I find your suggestion about swapping any amount of flour for rye flour rather strange. Depending on the amount it could be a total disaster since rye doesn't produce sufficient gluten. Just a warning for a novice baker.
GraceT
July 14, 2013
Yes, wheat flour must be used in addition. I can't remember the proportions, but looking at a rye bread recipe would be a big help.
Kenzi W.
July 14, 2013
And actually it's Reinhart's suggestion, not mine! He warns you may have to add a bit more water to the dough if you do, but otherwise everything should be fine.
JulieBoulangerie
July 14, 2013
Reinhart's bagels are the be-all, end-all of homemade bagels. I cannot bring myself to purchase a bagel from a grocery store with the memory of these!
Lindsay-Jean H.
July 14, 2013
I need to start proofing my kale bagels (vegetables balance out copious amounts of cream cheese you know) in the fridge overnight - thanks for the tip!
Heidi
July 13, 2013
I find it strange that you put the dough in the fridge. I've always been taught to put dough somewhere warm to prove. I've been making bagels for years using a recipe from Nigella Lawson's How to be a Domestic Goddess. Perfect every time and no need to leave overnight either. But I think I would like to try this method for something different!
bklyn
July 19, 2013
cold fermentation is a common method that bakers use to improve flavor. You'll definitely notice the difference!
Sarah_Sherwood
July 12, 2013
These look amazing!! I just mastered the English muffins last week. Apparently I'm on a yeast bread kick.
Samantha A.
July 12, 2013
This is my absolute favourite bagel recipe -> http://samanthamenzies.com/home/2011/03/flour-girl-best-chewy-bagels/
Katie P.
July 12, 2013
Now that I see this recipe, how are bagels really different from pretzels, other than the shape? I realize professional bakeries would use lye instead of baking soda for pretzels, but I'm not sure if they would also do so for bagels. For the at-home version though, they both involve boiling in baking soda before baking, and the dough itself seems to be a pretty basic recipe. So what's the difference?
Kenzi W.
July 12, 2013
They're actually very similar doughs and techniques, you're right. A lot of pretzel recipes I'm familiar with, though, use milk as the liquid in the dough, and most bagels I've seen use water. And actually I have seen bagel recipes that use lye, though not many.
Sarah J.
July 12, 2013
What's the bagel condiment of choice?
Kenzi W.
July 12, 2013
This is an incredibly good question. Depending on my mood, it's cream cheese and lox with all of the fixings (capers, tomato, what have you), or toasted and dripping with butter and salt, a la Brette. Anyone else?
Sadassa_Ulna
July 14, 2013
Smoked whitefish + tomato + sweet onion + cc ( that order is backwards, first the cc then onion then tom then fish).
LauriL
July 12, 2013
Yay!! This article helped dispel my fears and the fantastic pics make me want to dive right in....too bad the kitchen is still recovering from the heat wave!!! I could almost smell them in the last photo!!
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