About this recipe

The bagels, typical of Jewish New York cuisine, are perfect both for breakfast, with butter and jam, and for a quick lunch with the most varied fillings. The classic is with smoked salmon and cream cheese, but roast turkey, pastrami, avocado, grilled vegetables and anything else you can think of are fine. To fill them, you have to cut them in half horizontally, then, according to taste, you can lightly toast the two halves or taste them in all their softness.

The special texture of the bagels, soft and almost a little chewy (their good!), is given by the double cooking first in boiling water and then in the oven, the same technique used for Soft pretzel.

Closed in a plastic bag are also stored a couple of days, otherwise you can freeze them, take them out a few hours before using them and pass them in the hot oven for a few minutes.


  • 25g fresh yeast (o 1 pack active dry, rapid-rise dry or instant yeast)
  • 300g water
  • 250g bread flour
  • 250g all purpose flour
  • 15g sugar
  • 20g honey
  • 1 egg yolk
  • 1 teaspoon of salt
  • black sesame seeds
  • mixed seeds




30 minutes


12-15 hours

Cooking time

40 minutes


In a bowl mix the crumbled yeast with water, sugar and honey, then add the sifted flours gradually and and complete with the salt.

You can also do this with the kneading machine: mix the crumbled yeast with water, sugar and honey, then add the sifted flours gradually and and complete with the salt. Knead until you get a smooth and elastic dough, form a ball, place it in a large bowl, cover with a towel cling film and let it rise in the refrigerator for 12 to 15 hours.

Deflate the dough, divide it into 8 parts of about 100 g each. Form large balls like mandarins and let them rise on a floured work surface for another 30 minutes. Flat a ball with the palm of your hand, then press the thumb in the center of the dough until it touches the work surface to form the central hole. Widen the central hole a little by rotating the index in the obtained ring.

Bring a low and large saucepan of lightly salted water to the boil, dip 2 bagels at a time (they will rise a lot), cook 2 minutes on one side, then turn them gently with a slotted spoon and cook for another 2 minutes. Drain them and let them dry and cool on a clean sheet. Meanwhile, preheat the oven to 180°.

Put the bagels on a baking tray covered with parchment paper, brush them gently with the yolk and sprinkle some with black sesame seeds, other with the mixed seeds and leave someone without anything. Bake for about 25 minutes, transfer the bagels on a wire rack and serve warm or cold.

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