San Francisco Style Bagels

28 Reviews 8 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    3 h 15 m
Chef John
Recipe by  Chef John

“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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Adjust Servings

Original recipe yields 8 bagels



  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 (28)

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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!

Sharon Leuschner

Sharon Leuschner

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! :)



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.

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Amount Per Serving (8 total)

  • Calories
  • 229 cal
  • 11%
  • Fat
  • 2.2 g
  • 3%
  • Carbs
  • 43.6 g
  • 14%
  • Protein
  • 8.1 g
  • 16%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 1323 mg
  • 53%

Based on a 2,000 calorie diet



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Bread Machine Bagels


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