Recipes San Francisco Style Bagels 4.6 (60) 50 Reviews 27 Photos 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. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Published on August 20, 2012 Save Rate Print Share Add Photo 27 27 27 27 Prep Time: 30 mins Cook Time: 30 mins Additional Time: 2 hrs 15 mins Total Time: 3 hrs 15 mins Servings: 8 Yield: 8 bagels Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 1 pound bread flour, divided in half 1 ½ teaspoons active dry yeast 1 ¼ cups warm water 1 ½ teaspoons salt 1 teaspoon cornmeal, or as needed 4 cups water 1 tablespoon salt 2 teaspoons honey 1 egg, beaten 1 tablespoon sesame seeds, or more if desired Directions 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. 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. 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. 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. Preheat oven to 400 degrees F (200 degrees C). Sprinkle a baking sheet with cornmeal. 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. 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. I Made It Print 179 home cooks made it! Nutrition Facts (per serving) 230 Calories 2g Fat 44g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 230 % Daily Value * Total Fat 2g 3% Saturated Fat 0g 2% Cholesterol 23mg 8% Sodium 1323mg 58% Total Carbohydrate 44g 16% Dietary Fiber 2g 6% Total Sugars 2g Protein 8g 16% Calcium 29mg 2% Iron 3mg 16% Potassium 89mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.