San Francisco Style Bagels Recipe - Allrecipes.com
San Francisco Style Bagels Recipe
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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

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 bagels Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    3 hrs 15 mins

Directions

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

 
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!!

 
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! :)

 
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.

 
Jan 26, 2014

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!

 
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

 
Jan 13, 2014

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.

 
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

 

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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.

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