Bagels

There's nothing quite like the taste of a fresh, homemade bagel. Golden on the outside and soft on the inside. No matter if you enjoy them plain, toasted, or piled high with your favorite toppings, the making of the bagels from scratch is a fun and rewarding baking project. This recipe will walk you through each step. From kneading the dough to boiling and baking, so that  you can enjoy delicious, bakery-style bagels right from your own kitchen.

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Imagine waking up to the smell of warm, fresh bread, just waiting to be topped with butter, cream cheese, or whatever your heart desires. But this little round bread has traveled a long way to get to your breakfast plate. Centuries ago, in the bustling markets of Kraków, Poland, bakers were shaping rings of dough and boiling them before baking. A method that gave bagels their signature chewy bite and shiny crust. But they were not just a tasty treat. They were a symbol of life and good fortune, gifted to women after childbirth as a symbol of the cycle of life.As Jewish immigrants came to America in the late 1800s, they brought their traditions with them. In New York City, bagel bakeries began to appear in tight-knit neighborhoods. And before long, the bagel was no longer just a cultural treasure, it was a citywide obsession. Vendors would carry stacks of bagels on long wooden sticks, selling them on street corners to busy passersby. What made the bagels so special? It was not like sandwich bread, soft and airy, but it had character. A gentle crunch, a dense and satisfying chew, and a flavor that deepened with every bite. And that hole in the center? Not just for looks, it helped the dough cook evenly. Additionally making bagels easy to transport and sell.

Disclaimer: this is nothing for the weak hearted ones out there. If you're sensitive to violence and blood, please skip this section: skip.

It still gives her the creeps when she thinks about it - makes the hair on the back of her neck stand up and sends a cold shudder down her spine. She will never forget what she saw that night - the image of it forever burned into her memory. 

Every Friday night, after ballet practice, Julie would walk back home alone. Her mother still at work - making sure she could afford her little princess dancing lessons.

This night Julie left the ballet school later than usually. On her way back home she walked by the bagel shop, as always, to see if she could sneak one of the old bagels Papa couldn’t sell that day. Papa would usually stand in the shop window cleaning out the old bagels. She would knock on the glass, Papa would turn around and at the sight of her, crack into a big smile, before waving her in. Inside he would give her a bagel, a pat on the head and send her back home giving his greetings to her mother. 

Not this evening. The shop window was empty - Papa nowhere to be seen. She decided to knock on the window, hoping Papa would notice her. 

One knock. Two knocks. 

Still, no Papa in sight. So, she decided to enter the shop - look for Papa inside. 

He must be somewhere - he was always there. Working perfectly like clockwork. But also inside, Papa was nowhere in sight. 

Her big, blue eyes scanned the small cosy bakery. 

The shelves behind the counter were empty - the old bagels already cleaned out. Next to the register on the floor stood a bucket full of water - ready to wash away the traces of a busy day of customers coming and going. Behind the bucket, the door leading down to the basement - down to the big oven - stood wide open. 

Looking so inviting. But she couldn’t possibly go down there …. could she? 

She glanced around the shop one last time - then vanished downstairs.

It was dark downstairs - the basement only lit by a small bulb dangling from the ceiling. The air was hot and humid, making the stench of raw meat mixed with the smell of freshly baked bagels even worse. Papa made his own sausages for his specialty bagel - using only the finest meat. Besides the darkness and smell, the room was filled with the squelching noise of the meat grinder, occasionally interrupted by the loud crunch of cracking bones. 

Julie didn’t feel good down here. 

The smell made her sick and the noises scared her. 

She wanted to leave - now. 

But she couldn’t -  no yet. Not until she has found Papa. 

She gathered all her courage and took another step forward. And another. 

The noises becoming louder and louder. The stench growing stronger and stronger.

And then, she finally saw him. He was standing behind his meat grinder - his back to her. One hand resting on the machine, making a slow, circular motion, as he pressed the meat steadily through the grinder. His other hand dangling at his side holding a piece of meat, blood dripping from it onto the floor. Her eyes followed the drops as they splattered against the tiles, building a pool of blood. Her breath caught — shock flooding her as she realized what was lying next to it. This wasn’t pork or beef Papa was grinding. Lying next to the pool of blood was a human body. The instant Julie realized what she was seeing, she turned and ran as fast as she could. She rushed up the stairs and through the door — the one that had seemed so inviting just moments ago. Back in the bagel shop, she tripped over the bucket by the register, spilling water across the floor before finally bursting outside.

She never came back. She never told anyone what she had witnessed that day.

Today, bagels come in all kinds of flavors, such as sesame, cinnamon raisin, blueberry and so on. They stand, both as a culinary icon and a symbol of cultural resilience. It has been shaped by history, migration, and innovation. But some say the best ones still carry a taste of the past. And, just maybe, a whisper of mystery too. So, let's make my favourite bagels (the original recipe can be found here) together to create a mystery of our own.

Ingredients

• Water

• 10 g dry yeast

• 23 g sugar

• 500 g bread flour

• 6 g salt

• 2 tbsp garlic flakes

• 2 ½ tbsp onion flakes

• 1 ½ tbsp white sesame seeds

• 1 tbsp poppy seeds

• 1 tbsp black sesame seeds

• ½ tbsp flaky sea salt

Method

• Combine warm water, yeast, and sugar. Stir and let sit for 10 minutes until foamy.

• In a bowl, mix bread flour and salt, then add yeast mixture. Stir and knead by hand until a rough dough forms.

• Knead dough on a floured surface for 10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise until doubled (about 1 hour).

• Punch down the dough and divide into 8 equal pieces. Shape each into a ball and let rest on a baking sheet for 10 minutes.

• Poke a hole in the center of each dough ball with floured fingers, stretching it to about 1-2 cm wide.

• Boil bagels in simmering water, 1-2 minutes per side. Remove and drain.

• Place bagels on a lightly oiled baking sheet, brush with egg wash, and sprinkle sesame generously.

• Bake in a preheated oven at 220°C for 20 minutes or until golden brown.

Enjoy!