Homemade bagels for when NYC is too far away

I never considered making bagels at home because I thought it would be somewhat complicated, but truth is, they were incredibly simple!

It does take some time for the dough to ferment overnight in the fridge, it will also help to form a thicker crust, but a part from a that, I think you will find it pretty easy. And fantastically tasty! One of my best memories from my New York trip with my university many years ago was visiting the spectacular Russ and Daughters. The bagel with cream cheese, the smoked fish, just wow!


  • 1kg white flour
  • 20g fine salt
  • 6 tbsp honey or maple syrup
  • 550g water
  • 1 tbsp dry active yeast
  • 1 tbsp sugar
  • toppings, like white and back sesame seeds, rough salt, like Maldon
  • 1 tbsp bicarbonate (baking soda)


Mix 100g of warm water with the yeast and sugar. Leave to activate for about 20 min. You will see small bubbles forming on top.

Mix the flour with salt, 3 tbsp honey or maple syrup, the yeast and water mixture and the rest of the water. You will want to mix this for about 20 min, so it really is best ,if you can use a machine for mixing.

I did it by hand, it was quite challenging, but you can do it too, if you don’t have a machine! You can skip one day of gym 😀

When the dough is ready, leave it on the counter top with some flour on the surface for it not to stick.

Next it’s time to shape the bagels into circles. I left you a small video for you to see how to do this easy and quick. Put the ready bagels on a floured tray that you can leave in the fridge afterwards.

Once all the dough has been formed into bagels, leave this out to ferment about 30 min and then leave it straight into the fridge. We left them overnight and cooked them the next morning.

Don’t cover them over with anything, the outside will dry a bit and it will be easier to boil them afterwards.


Preheat your oven to 250 degrees, don’t use ventilation.

Heat a big pot of water with 1 tbsp of bicarbonate and 3 tbsp of honey or maple syrup.

Once the water is boiling, throw in a few bagels and boil for 1 min on one side and 1 min flipping them around. Boil them in small batches, it will be easier to flip them over and keep them under control.

Do it quickly and don’t burn your hands! 🙂

Once they are boiled, take them out and follow with the toppings. We had some black and white sesame, I am a big fan of Maldon salt for the shape and crunchiness the salt leaves, but you can also use poppy seeds and other ingredients that come to mind!

Just put the sill slightly wet bagels into the topping mix and cover them nicely.

Put them on a baking tray with a silicone pat or baking paper that you will later put in the oven.

When they are all ready, it’s time for the oven. Cook for 10 min on one side. Take them out, flip them over and cook for another 10 min,

They should be golden brown outside.

And voilá! They are done! Eat them hot, or wait until they are cool, they are magnificent! Bon appétit 🙂


Graduate in Gastronomic Sciences, Q Arabica Grader, WSET L2 in wine. Obsessed with cooking new recipes, I love visiting producers and travel for food!

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