Recipe by 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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bread flour, divided in half
1 1/2 teaspoons
active dry yeast
1 1/4 cups
1 1/2 teaspoons
cornmeal, or as needed
sesame seeds, or more if desired
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!
How much flour is one pound using measuring cups?
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! :)
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.
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!!
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
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
San Francisco Style Bagels
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 19
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