San Francisco-Style Bagels – Taking Things to a Hole New Level

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Okay, first things first; there’s no such thing as a “San Francisco-Style Bagel.” This gorgeous city has lots of amazing food traditions, but the bagel isn’t one of them. So, when 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 SF-style bagel was born.

Ingredients for about 8 Bagels (*depending on size)
(Please note: if you use different flours, or yeasts, or boiling methods, or pans, or anything else…I’m not sure what will happen, so you’re on your own)
1 pound bread flour, divided in half
1 1/2 tsp dry active yeast
1 1/4 cup warm water
1 1/2 tsp salt
1 egg, beaten
sesame seeds as needed
– Boil in about 2 inches of water, seasoned with a rounded tablespoon of salt, and 2 tsp of honey for 2 minutes per side.
– Brush with beaten egg and sprinkle with sesame seeds.

– Bake at 400 degrees F. for 25-30 minutes. 

*When the dough is ready to shape, weigh the total batch and divide by 7 or 8, depending on how big you want your bagels. Then weigh each portion out, and you’ll have consistently-sized bagels that will bake evenly.

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