How to Make San Francisco-Style Bagels

See how to make homemade bagels, San Francisco-style! See more

READY IN 3+ hrs

San Francisco Style Bagels

Read Reviews (15)

"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." — Chef John

Directions

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.
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.

Kitchen-Friendly View

PREP 30 mins
COOK 30 mins
READY IN 3 hrs 15 mins

Reviews More Reviews

Most Helpful Positive Review

Sep 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!

—mauigirl.. Intermediate not a

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Most Helpful Critical Review

Feb 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!!

—dyburchfield

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18 Ratings

Sep 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! :)

—ISLANDGIRLEJFAN

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Jan 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.

—lucininiz

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Sep 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

—Debbie1018

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Dec 22, 2012

these were so simple. I don't know why I have been buying bagels all these years. Great tasting doesn't even describe how good they are

—sandy

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Sep 06, 2012

These bagels were easy to make and we all loved them. I made some sesame and some salt. I will try to make everything ones this weekend. Thanks for the great recipe!

—OLIVIASMAMA1231

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Mar 03, 2013

Very easy and very delicious. Its worth trying to try making your own bagels. I've tried it with real maple syrup instead of honey for a slightly different taste.

—Canadian Guy

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Nutrition

Calories
229 kcal
11%

Carbohydrates
43.6 g
14%

Cholesterol
26 mg
9%

Fat
2.2 g
3%

Fiber
1.7 g
7%

Protein
8.1 g
16%

Sodium
1323 mg
53%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

San Francisco Style Bagels

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 229
Calories from Fat: 19

% Daily Value *
Total Fat 2.2g 3 %
Saturated Fat 0.4g 2 %
Cholesterol 26mg 9 %
Sodium 1323mg 53 %
Potassium 89mg 2 %
Total Carbohydrates 43.6g 14 %
Dietary Fiber 1.7g 7 %
Protein 8.1g 16 %
Sugars 1.8g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 4 %
Iron 29 %
Thiamin 49 %
Niacin 48 %
Vitamin B6 3 %
Magnesium 8 %
Folate 70 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.