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[Recipe]: Homemade Bagels

Sep 18, 2020

This recipe makes 8 bagels. I originally heard about this recipe from the Cohen’s when we were having our Rosh Hashanah lunch.

Ingredients for the dough

Ingredients for boiling


  1. Prepare the dough
    • Whisk warm water and yeast together in the bowl. Cover and let it sit for 5 minutes. It should be pretty bubbly.
    • Add the flour, brown sugar, and salt. Mix by hand until it is incorporated. The dough is very stiff and will look somewhat dry at this point.
    • Put the dough onto a lightly floured surface. With lightly floured hands, knead the dough for 4-5 minutes. It’s important that it have an even consistency.
    • Lightly grease a large bowl with oil. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with a clean kitchen towel. Allow the dough to rise at room temperature until it doubles in size. This should take about 90 minutes.
  2. Line two large baking sheets with parchment paper or silicone baking mats.
  3. Preheat oven to 425°F (218°C).
  4. Shape the bagels
    • When the dough is ready, punch it down to release any air bubbles.
    • Divide the dough into 8 roughly equal pieces.
    • Shape each piece into a ball.
    • Press your index finger through the center of each ball to make a hole about 2 inches in diameter. It’s ok if the holes feel a little bigger than necessary; it will close up as the bagel expands in the oven.
    • Loosely cover the shaped bagels with kitchen towel and rest for a few minutes as you prepare the water bath.
  5. Water bath
    • Fill a large, wide pot with 2 quarts of water.
    • Whisk in the honey. Bring water to a boil, then reduce heat to medium-high.
    • Drop bagels in, 2-4 at a time, making sure they have enough room to float around.
    • Cook the bagels for 1 minute on each side.
  6. Using a pastry brush, brush the egg wash on top and around the sides of each bagel.
  7. Bake for 20-25 minutes, rotating the pan halfway through. You want the bagels to be a dark golden brown.
  8. Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.

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