10 Steps NYC Bagel Dough Recipe, New York.

First of all, did you know my first cookbook got published? It contains several other recipes for breads among other foods. It’s called Cookbook #1: A French Girl’s Cooking Adventures in Her Kitchen, and it’s available online, you’re just a click away, RIGHT HERE!

Who has never been craving for this delicious Jewish Eastern European round bread with a hole, that has been developed and brought to fame in New York City for more than a century, before spreading through the rest of the World ?!

Fresh Bagels just out of the Oven - by cookingtrips.wordpresss.com

There are countless recipes online of course, but I offer you mine with great pleasure. How to honor New York City better than by making delicious Bagels for my Special World Food Challenge!

Also, because I’m nice, I provide you with a link to my favorite bagel filling suggestions and to another post about how to enjoy your time in NYC as a real New Yorker (and that includes, of course, eating bagels).

BAGEL - The Perfection by cookingtrips.wordpress.com


  • 500 g of white flour
  • 8 g of dry yeast
  • 15 cl of lukewarm milk
  • 10 cl of lukewarm water for the sourdough and 1 tsp of white sugar
  • 2 eggs (1 for the dough, 1 for goldening)
  • 10 g of salt
  • 60 grams of butter
  • 1 tsp of honey or maple syrup or refined sugar
  • 1 tbsp of baking soda
  • A topping of your choice (or several!)



  1. Prepare the sourdough : in a bowl, gently stir the yeast and sugar in lukewarm water, and leave at rest for 5 to 10 minutes under a dry towel. A foam will form on the surface, that’s your sourdough.
  2. Knead thoroughly (and with energy, oh boy !) in a salad bowl up to 10 minutes the flour with the milk, oil, salt, eggs and your sourdough with its water too.
  3. Cover the salad bowl with a kitchen towel and let the dough rise for about an hour and a half in a warm place (no draft allowed). The dough must at least double its size.
  4. Roll out the dough by folding it multiple times on itself, to let the air bubbles burst out.
  5. Divide the dough in 10 circles of about 10 cm each (diameter, including a 5 cm hole in the center). Cover up and let them rise 15 more minutes.
  6. Preheat the oven at 210 degrees Celsius. Prepare a baking sheet on the oven tray.
  7. Boil water in a big pot with a little bit of baking soda and the honey.
  8. Poach each bagel by dipping it in the boiling water about 30 seconds on one side then 15 seconds on the other side (Gosh, that part is really not easy !), then gently dry them off with a towel before putting them on the oven tray.
  9. Brush the bagels with a beaten egg, and spread either sesame seeds, or fried  onions, or poppy seeds (see picture) or oats on top.
  10. Bake for 20 minutes in the oven or until golden brown. Wait for the bagels to cool off before cutting and FILLING.


Created and Written by Sophie Rebibo-Halimi, © 2015 All Rights Reserved.


  1. Reblogged this on COOKING TRIPS and commented:

    Whatever it is that you like filling your Bagel with, it will always taste 20 times better when you make the bread fresh from home! There are hundreds of recipes online, I have tried lots of them, so let me help you by providing you with my fail proof recipe!


  2. Yum, I’m craving bagels now after reading your post! They look excellent.
    Sometimes when I go to the market, they are making fresh bagels and the bakery section is right near the entrance, probably a marketing strategy to get everyone to buy bagels. They smell so good though, it usually works on me!

    Liked by 1 person

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