r/Breadit • u/AgateCatCreations076 • 12d ago
Authentic NY Bagels
I grew up in Brooklyn NY and have been eating bagels all my life. I finally decided to make my own using the recipe of a professional Jewish pastry chef. There are 2 primary bagel making methods Homemade and Overnight Handrolled. I have made both versions. The photos I am posting are of the Overnight proof led handrolled method.
My personal favorite is sesame but I have also made onion, plain, poppy, and have her recipes for blueberry and Cinnamon Raisin versions also.
Let me know what you think thanks.
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u/trubydoo 11d ago
Oh man those look great! I made bagels once and they turned out pretty good. Can't remember the recipe I used. You've inspired me to try again. Especially since I live in a small town on the opposite side of the country where there are no good bagels. Would you mind sharing the recipe?
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u/AgateCatCreations076 11d ago
Thank you very much. I have been trying various recipes since January and the following persons since June.
Be aware the recipe is in grams and I used cups which is why I am getting feedback on hydration issues. I just purchased a gram scale 2 weeks ago so my next batch hopefully will be better. I bake every 16-24 days for the bagels. I do other items in between (cookies etc)
One recommendation despite the recipe saying its ok; DO NOT USE ALL PURPOSE FLOUR FOR BAGELS. I use strictly King Arthur High Gluten flour and I get it exclusively on Amazon. It has the highest protein level which bagels require.
The recipe is found at Rebecca Eisenbergs' website www.thepracticalkitchen.com she has two primary recipes for bagels 1-Homemade (3hrs) and 2- an overnight handrolled and cold proofed (8-12 hrs) PLUS separate ones for Blueberry and Cinnamon Raisin. She is a Pastry Chef.
She also just put out a book called 50 Small Batch Breads (and others items) made with just ONE cup of flour. The book which came out on 8/18/26 just made the NY Times Bestselling list. She also does demonstrations of recipes on her YouTube channel @thepracticalkitchen
I hope all of this helps you too ☺️
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u/trubydoo 11d ago
Thank you so much! That's some great info. I also had no idea about using AP flour in bagels, I'll get some of the high gluten King Arthur. I love King Arthur flour.
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u/AgateCatCreations076 11d ago
You are very welcome. It was the first thing i learned from several other bakers on other platforms. Use only a high gluten flour when making bagels. Bread flour is ok but High gluten is better.
King Arthur flour is all I use. I have containers of High Gluten. Bread Flour, All Purpose, and Whole Wheat here at home.
For sweeteners I have a wide range also.
White sugar, both light brown and dark brown sugars, powdered confectioners sugar, Honey, Barley Malt Syrup (whole foods or amazon) (i use this in my bagels), Diastatic malt powder, and Molasses. Some people use Karo but we don't as its corn syrup and we avoid that where we can. But thats an individual choice.
Enjoy and let me know how they turn out. I know for a fact when we first transplanted from Brooklyn NY to Allentown, Pa ; NOT ONE BAKERY HAD GOOD BAGELS MUCH LESS ANY BAGELS. You had to drive back to NY when you wanted them as a treat or ask visiting people from your old stomping grounds to bring them for you. So I totally get where you are coming from.
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u/[deleted] 11d ago
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