Jo Goldenberg's Bagels

Real bagels are boiled before they’re baked, and that step is what separates a true bagel from a round bread roll. The quick swim in simmering sugar water sets the outside starch into a chewy, glossy skin while the interior stays dense and satisfying.

This dough is intentionally firm. If it feels easy to knead, it’s too wet. That stiffness is what gives you the tight crumb and the resistance when you bite through the crust. Let the shaped rounds rest and puff slightly before boiling, then flip them once in the water so both sides get that signature sheen.

An egg white wash before baking gives the crust its golden, crackly finish. Top with sesame seeds, poppy seeds, or caraway seeds, or go plain with just a sprinkle of coarse salt.

Chef Tips

• Use bread flour, not all-purpose. The higher protein content creates the chew that defines a good bagel
• Keep the boiling water at a gentle simmer, not a rolling boil. Too vigorous and the bagels lose their shape
• Flip them in the water after about 20 seconds for even cooking on both sides
• The hole will shrink during rising and baking, so make it wider than you think it needs to be

Variations

• Add a tablespoon of malt syrup to the boiling water instead of sugar for a more traditional New York flavor
• Mix cinnamon and raisins into the dough for a breakfast bagel
• Top with everything seasoning: sesame seeds, poppy seeds, dried garlic, dried onion, and flaky salt