These bagels are the first bread product that I have made successfully. I know some may argue that I’ve made banana bread and etc, but I don’t consider those bread poducts but cakes. With cakes like those you don’t have to add yeast or let anything rise which is how I have until now decided whether it is truely a bread product or not. I may be incorrect in that thinking. BUT THAT’S OKAY.

I have tried my hand at bread products before now. About 5 years ago I tried to make honey buns. I did something incorrect and they were rock buns. I actually ended up breaking a tooth on one of them. It may have just been a coincidence, but incredibly poor timing on my tooths part if that’s the case. Whether it broke my tooth or not they were still not good.

Then about 6 months ago I tried my hand at making a loaf of bread. This again was not done correctly. After taking it out of the oven it clearly was barely cooked on the inside and had a surprisingly hard shell to something that was so doughy inside.

So I believe it is fair to say that my attempts at baking bread up until these bagels have not been successful. But I do have a small dream of owning coffee/bakery/bagel shop in a beach town some day. Need to start somewhere right? And these bagels turned out fantastic and I couldn’t have done it without the help of: Sophisticated Gourmet.


NY Style Bagels:


  • 1 1/4 Cups warm water
  • 2 teaspoons active dry yeast
  • 1 1/2 Tablespoons granulated sugar
  • 3 1/2 Cups bread flour
  • 1 1/2 teaspoons salt


In a small bowl add 1/2 cup of warm water and add sugar and yeast to the water. DO NOT STIR. Let the sugar and yeast set for about 5 minutes. Then stir mixture until yeast and sugar have dissolved.

In a medium size mixing bowl combine flour and salt. Make a well in the middle of the flour mixture and pour the yeast and sugar mixture into the well.

Pour 1/4 cup of the remaining water into the well and mix while adding the rest of the water as needed to create a firm, moist dough.

On a floured countertop/workspace knead the dough for about 10 minutes or until smooth and elastic. You want a firm stiff dough.

Lightly coat a medium size bowl with oil and roll dough over to coat. Then place a damp towel over bowl and let sit in a warm location for about 1 hour, until the dough has doubled in size. Then punch the dough down and let set for another 10 minutes.

Now carefully divide the dough into 8 equal pieces. (Mine were eyed out and not entirely even, makes them unique). Shape the pieces into rounds. With each piece roll it out with your hand into smooth balls by using your work surface and hand adding pressure when needed and folding the dough in on itself to create smooth round balls.

Then gently press a finger in the center of the dough ball to create a ring. Stretch the ring out a bit. Then place on a oil coated cookie sheet.

Cover the dough rings with a damp towel and rest for 10 minutes. Meanwhile preheat over to 425 degrees.

In a large pot boil water. Once boiling, reduce heat and with a slotted spoon drop a few bagels into the boiling water. Let them sit for a minute then turn the bagels over in the water. After another minute in the boiling water, remove bagels from pot and place on oil coated cookie sheet.

Bake bagels for 20 minutes or until golden.

Let cool and enjoy!


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