Homemade Poppy Seed Bagels
As many a foodblogger will tell you, blogging about food ain’t easy. Behind the scenes of every published post lie a slew of preparatory stages, from selecting a recipe, to making the dish, to photographing it. Things get even more complex if you’re adapting said recipe or, better yet, creating one of your own. Yet above each of these challenges one task reigns supreme: photographing the finished product before interested parties can get their hands on – or their mouths around – it. Usually I’m fairly successful in this, snapping a few pictures as everyone seats themselves at the table or waits expectantly, just beyond the camera’s view. But this past weekend, as the featured image will attest, I failed. I cut the bagel, spread the cream cheese with flair, then went to fetch my camera. And in those brief moments, like a scene from Marty Stouffer’s “Wild America,” my husband sprung from the couch and attacked the bagel, chomping into it with a grin of feline satisfaction. I returned just as the second bite was descending, causing him to pause, mouth open, bagel ready, as I asked: “What on earth are you doing? I haven’t taken a photo yet!” A few moments of silence ensued as the bagel was slowly placed back on its plate. “Oh. Sorry. I… I couldn’t resist the siren call of the bagel!”
Being a just wife who understands the powerful allure of homemade goodies, I generously forgave him. However, I will confess that my magnanimity was helped in no small measure by the fact that I’d made a dozen bagels and, therefore, had several backups in the kitchen. I would have gotten over it even if this hadn’t been the case – but the backup bagels helped. 
Making bagels is perhaps my biggest Jewish baking thrill since I made that first loaf of challah a year and a half ago. Like many Americans I grew up eating bagels, and when I lived in Brooklyn during graduate school I loved to visit the bagel bakery down the street on my way to classes. The bagels from this tiny, family-owned bakery were so satisfying that some twenty people were often waiting in line for them by 7:30AM, but no matter. Especially during the depths of winter, there was nothing like holding a warm bagel in one hand, hot coffee in the other, as I made my way to that first, unbearably early class. When we moved to Connecticut two years ago that was the last I saw of freshly baked bagels, hence my delight at having recreated the experience in my own kitchen. Yet in addition to this I got such a kick out of making something that was so traditionally Jewish. Can you blame me?
The Jewish-Bagel connection is a somewhat convoluted one, with the most popular bagel myth attributing their creation to a Jewish baker living in 1683 Vienna. According to folklore, this unnamed man invented the bagel as a tribute to King John III Sobieski of Poland, who had saved the city from Turkish invaders with a daring cavalry charge. Some have taken this ‘fact’ to mean that bagels were originally U shaped like stirrups. However, other food historians have argued that the Yiddish word ‘beygal’ has been traced to 17th century Crackow, and that as early as 1610 bagels were given as gifts to women in childbirth, or to midwives. These bagels were circular like our modern version and the shape was thought to symbolize the eternal cycle of life, which has no beginning and no end. Whatever their origin, what we do know for certain is that bagels were brought to North America by Ashkenazi Jewish immigrants in the late 1800′s where they quickly gained popularity in New York City. Yet the bagel appreciation that is so much a part of American culture today didn’t begin to take shape until the 1950′s, when Lender’s began selling bagels to supermarkets. Hard to believe America’s love affair with bagels and cream cheese is only some fifty odd years old, but there it is!
This was the first time I’ve made bagels and I loved how they turned out: with thin, crisp crusts and fluffy interiors. I plan to make another batch as soon as I return from the Conference I’m currently attending in Vermont. Next time, however, I think I’ll venture into the realm of cinnamon raisin bagels… or maybe sesame seed bagels. Hmmm. What is your favorite kind of bagel?
Poppy Seed Bagels
Reprinted with permission from Secrets of a Jewish Baker: Recipes for 125 Breads from Around the World, by George Greenstein.
Ingredients: Makes 12 bagels
- 2 cups warm water
- 1 heaping teaspoon active dry yeast
- 3 tablespoons malt syrup or sugar (I used sugar)
- 1 tablespoon vegetable oil (I used sunflower oil)
- 6 to 8 cups bread flour (I used all-purpose flour because that’s all I had on hand and I really wanted to make bagels!)
- 1 tablespoon salt
- Poppy seeds. (You could also use sesame seeds, coarse salt, minced onion flakes, or chopped garlic for topping.)
In a large bowl, sprinkle the yeast over the warm water and allow a few minutes to soften. Add 2 tablespoons of the malt syrup or sugar, the oil, 6 cups of the flour, and the salt. Mix thoroughly until the dough forms up and comes away from the sides of the bowl.
Turn out onto a floured work surface and knead, adding small amounts of flour 1/4 cup at a time as necessary. Bagel dough should be stiff. Work in as much extra flour as you can comfortably knead. The dough will soften slightly as the gluten develops. Knead until smooth and elastic (12 to 15 minutes).
Rising: Roll the dough into a ball, place in a large oiled bowl (grease the bowl with 1 tsp of oil), and turn to coat. Cover loosely with saran wrap and let rise fully, until an impression made with your finger remains and does not sink into the dough. About 1 hour. (Mine rose for 1 1/2 hours).
Shaping: Punch down, cut into thirds, and roll each piece into a rope between your palms. Cut each rope into 4 equal pieces. Roll each piece into a rope 2 inches longer than the width of your hand. Flip the rope around your fingers to form a ring, with the ends overlapping about 1/2 inch. Seal the ends by rolling your palms on the work surface. If the dough slides and resists rolling, dab on a drop of water with your fingers. Evenly space the bagels on 2 nonstick baking pans or very lightly oiled baking sheets (Greenstein applies a thin film of oil with his fingers, I used parchment paper instead). Cover and let stand until puffy, 10 to 20 minutes.
Boiling: Bagels are boiled before they are baked. While they are proofing, fill a 4-quart pan two-thirds full with water, add the 1 remaining tablespoon of malt syrup or sugar, and bring to a boil. Spread whichever toppings you desire in individual plates or pans.
Carefully lower 2 or 3 bagels at a time into the boiling water and wait until they rise to the top. If they float, cook for about 1 minute on each side, turning once. If they have proofed too long, they will float instead of sinking, but this won’t affect the final product.
Carefully lift out each bagel with a slotted spoon or skimmer. Drain momentarily, then turn into one of the dishes of toppings, if desired. Flip over if you prefer both sides to be covered. You may prefer to leave some plain. Evenly space 6 bagels on each baking sheet, topping side up. Save about 3 cups of the boiling water, see below.
Baking: Preheat the oven to 500 degrees F. Bake with steam by placing an oven safe dish half-filled with the reserved water on the bottom rack of the oven. Place the baking sheets on the middle or top rack, then bake, turning once when the tops begin to brown, until well browned on both sides. About 15 to 20 minutes.
To make these bagels with a stand mixer: In the mixing bowl, dissolve the yeast in the warm water and allow a few minutes to soften. add 2 tablespoons of the malt syrup or sugar, the oil, 6 cups of the flour, and the salt. Using the flat attachment pulse with the on/off switch until the flour is incorporated enough that it won’t be thrown out of the bowl, then mix at first speed until the dough comes away from the sides of the bowl. More flour can be added 1/4 cup at a time.
Remove the flat attachment, scrape down the sides of the bowl and attach the dough hook. Run at first speed until the dough is smooth and elastic, about 12 to 15 minutes. Bagel dough should be stiff. Add flour cautiously, and do not exceed the capacity of the machine. Because the dough is so stiff, it is especially important not to leave the mixer running while unattended. The dough will soften slightly as the gluten develops. Proceed as instructed in the rising, shaping, boiling and baking sections above.
48 Responses to “Homemade Poppy Seed Bagels”
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Lately I really love extra spicy jalapeño bagels. Poppyseed though has always been my long time favorite.
Who can blame your husband for digging into that bagel? Yum! I’ve never attempted bagels, because I did grow up in NYC, and I’m afraid my homemade bagels would never measure up to the wonderful bagels of my childhood. Yours absolutely look like the real thing!
Oooh…look at those perfect bagels! I like mine plain with salmon cream cheese and lox.
omg, Ari! This is just perfect!
How much would you charge for classes? I still need to make decent bagels (my Daring Baker experience wasn’t all good)
OMG!! Ari, I love NY bagels they sell in the morning on the carts.This looks exactly like that, thanks for the recipe:)
I am so impressed with your bagels. Being forced to make my own (what, there are no decent deli’s around here?), I have the taste (and almost more important, the texture) down almost pat, but the shape … oh, mine are always horribly misshapen. Practice, I assume, will make perfect but, for now, we just eat them with our eyes closed.
Cheers!
I definitely like sesame-seed bagels – but I kind of dig chocolate chips in mine, too. Is that, like, sacreligious? I dunno, but bread, chocolate and cream cheese sure does make a belly happy…
Those look spectacular! I’ve definitely got this page bookmarked so I can give it a whirl sometime.
Looks great, I wish I could get a decent bagel out in Tucson. And yes, foodblogging isn’t as easy as it looks.
Wow! I can’t believe you raised that much money!! You rock, my friend
I love the garlic/onion/salt bagel. Then there’s the everything bagel, which is quite good. Then there was this asiago cheese bagel that was to die for. How can you go wrong with bread?
Hi Ari, these are totally my obsession, I tried once to make bagels and threw them away, no one could eat them. I want to give it another shot with your recipe!!! Beautiful pictures Ari!
That looks amazing!! I love your story. I know what you mean. My poor husband have the time eats things that are less than hot and steaming all to get that picture-perfect shot
I must admit I have never made bagels…. but they do look yummy 
PS. I haven’t got to buying a few tickets yet, but I will before the deadline.
they are wonderful!
Your bagels are beautiful, and I love the bite your husband left! That story is too cute. I love bagels of all kinds. My longstanding favorites are blueberry and poppy seed.
Ok ok you talked me into it – I’ll have a bagel and cream cheese for lunch! Sounds great – I’m on my way out to get one now, glad I saw this at the perfect time!
Love the action shot!
My bf loves his pizza bagels.
What perfection!
This is a perfect bagel! Thanks for all the details and explanations.
perfect bagels! I still need to work on the ones I make.
What a lovely recipe! I’ve been craving bagels lately too, I just have to manufacture a healthy version!
My husband is guilty of the same. I was photographing cookies for my blog and *as I’m setting up the camera*(!) he reaches for one of the two cookies I’d artfully arranged on the table for the photos. I screeched, it was involuntary, but he put the cookie down
Moral to all the spouses married to foodies – hands off the goods if they’re under bright lights!
I’ve seen so many bagel recipes and have been wanting to make some for SO long. Maybe one of these days I’ll get around to it. These look great…not too dense but still a bagel!
That’s so impressive! Homemade bagels…wow.
I love me an everything bagel or a cinnamon raisin.
Yours looks fabulous.
My favorite is an everything bagel.
1. My favorite kind of bagel is sesame.
2. When I lived in Prague, I had the best bagels ever… makes sense, since they are original to the region!
3. I was wondering when the bagel post would go up, ever since I saw it on your FB status that you were making them!
Making bagels is a great skill to have, especially if you find yourself living somewhere where a bagel is unheard of. Luckily, Murrays is just down the street, but when I’m abroad it’s another story.
Such lovely bagels, so simple and so tempting.
Those bagels look perfect!
You did a great job! They look fabulous…
I also love bagels (as much as challah, see my blog) and just made a batch last week. We ate them with smoked salmon and cream cheese. Mmmhhhh, wonderful!
What is the conference on?
The bagels you baked look yummy! There you go again making me hungry and causing me to craaave. A bagel with lots of cream cheese and a cup of hot coffee is one of my favorite breakfasts. 
I woulnd’t have been able resist that siren scent, either!
That said, I was amazed the first time I made bagels at how good they tasted. My favourites have always been poppy or sesame seed.
I’ve always been a sucker for honey wheat bagels and egg bagels. There’s a dutch apple number at Einstein Bro’s that calls to me every once in a while.
I know what I’m going to try when I get home tonite
i’m boring. i like plain. or sesame. who am i kidding? i like any kind of bready goodness. and since reading this, i’m craving a bagel w/ a gernerous helping of herb cream cheese! thanks a lot Ari! haha
ok, no, really, i’m leaving to get one RIGHT NOW.
Parker – Ooo, jalapeño! Why didn’t I think of that? I like your style.
Lydia – Look like the real thing? Girl, they ARE the real thing. Mmm hmmm.
Veron – All these great bagel answers are making wonder if there is such a thing as a bagel personality test. I never would have guessed salmon cream cheese with lox for you!
Patricia – Oh I wish I could teach cooking classes! I tell ya, if only you lived closer by we could have so much fun in the kitchen.
Asha – You’re welcome! I hope you give the recipe a go.
Almost Vegetarian – Well it’s the taste-texture combo that really matters right? A beautiful bagel that doesn’t taste so good ain’t good eats! How do you shape your bagels?
Abby – Wow, chocolate chip bagels? That’s unheard of! Sacrilegious or no, I can digg it.
CDC – Awesome, I hope you do give this recipe a try. Let me know how your bagels turn out!
Kelly – If you can’t get a decent bagel around the corner I say make them in your own kitchen! You’d be surprised by how much fun it is.
Steamy Kitchen – I know! Lets cross our fingers and hope we reach our goal before Sept 3rd.
Sandy – Salt bagel… yet another variation I haven’t tried, though that would have been the perfect fix this afternoon when I was hit with a massive salt craving! Must look into the asiago cheese version too, that sounds yummy.
Cris – Go for it! And feel free to email me if you have any questions, I’d be happy to help if I can.
Monika – Maybe I should have also written about the trials of living with a foodblogger? Or perhaps my husband should write a guest entry about that, I’m sure he’d have much to say, lol. (p.s. Thank you for your pledge to buy raffle tickets!)
Mimosa – Thank you! They were delicious.
Kate – I hadn’t planned on the bite at first (clearly), but the more I think about it the more I realize my husband is a genius. After all, the bite lets you see the bagel texture! I have added blueberry bagels to my ever growing list – ya’ll are leaving AMAZING suggestions! omg.
Hillary – Haha, glad I could help you decide about lunch!
Amy – I love pizza bagels too, especially with goat cheese sprinkled over the mozzarella.
Cynthia – Aw shucks, thanks.
Anh – My pleasure, I’m glad you enjoyed this post!
Kat – Keep on working on them, that’s the key to baking success!
Cooking4Two – Bagels themselves are pretty healthy, if you look at the ingredients there isn’t anything too bad in there, especially if you use a healthy oil like olive, grape or avocado. It’s the cream cheese and all those other tasty fillings that get us into trouble, lol. (I love the story about your husband, it made me chuckle!)
Claire – It took me months to get around to making bagels. Once I did it, I wish I had begun making them sooner.
Christianne – Thanks, but they were surprisingly easy to make. I think the whole bagel mystique may have been made up by the bagel companies & bakeries!
Peabody – When I was a kid cinnamon raisin were my favorite snack, especially when they were toasted and the smell of the cinnamon really kicked in. I thought I was going to make those next… but now with all these great suggestions in the comments I’m feeling conflicted…
Beastmomma – Yum.
Nancy – You and all my other Facebook friends get a sneak peak at the upcoming recipes! I guess you know what’s the topic of the next post now… shhh, don’t tell…
Mercedes – Bagel making is one of those skills I always wondered about but was happy to leave in the hands of the nearest bakery… until I moved to CT and didn’t have a good bakery down the street anymore. Where do you live when you’re abroad? Maybe you should learn to make bagels before your next visit?
Big Boys Oven – Thank you very much.
Anali – Thanks!
Rosa – Thank you! I was really tickled with the results.
I missed your bagel post but will make sure I read it during my next blog reading round. I haven’t had very much blog reading time lately, isn’t that depressing?
Tarie – It was a leadership conference for a graduate fellowship I have at school.
I would say I’m sorry to have made you hungry but… I’m not. Good food is a wonderful thing!
S’Kat – Yea, I have to admit. Had our places been reversed I might have done the same thing.
You’re absolutely right too – there is nothing quite like that first experience with a homemade bagel. The taste is incredible.
Melissa – Dutch apple? Wow! That sounds more like a pastry than a bagel, but somehow I think I’d get over the seeming dichotomy.
Lily – I hope you did get a bagel and that it was delicious!
Yum, your bagels looks delicious. I don’t blame your husband they are just too good to resist.
I had my very first bagel last year (they’re a rare treat here in Melbourne just because you can only really find them in special bagel-only bakeries) and I absolutely fell in love with it! Having just stocked up on my bread flour supply this week, I will definitely be giving these a shot!
I’ve been reading your blog for months but felt compelled to comment today. I love the history lessons and the personal stories. As a brand new blogger this post really hit home. I started my blog this week while on vacation and have been dutifully photographing my food as we salivate like pavlovian dogs waiting to dig in. I have gone crazy with the blog and now my boyfriend is so used to having to wait a minute for the photo op that after I made breakfast today and we sat down to eat, he said “wait! we didn’t photograph the pancakes!”. Your hubby is great. I think he improved the bagel photo.
I really can’t blame your hubby from immediately eating a wonderfully prepared bagel…that just happened to be left unattended a few seconds!
That’s just too much darn temptation. Your bagel looks absolutely delectable.
My favorite bagel is with cheddar cheese and garlic. Lots of garlic. I’m not sure how they get the cheese into the dough…but they do. Yum! I love bagel sandwiches.
A nice history lesson. It’s nice to learn how a food came about. Thank you.
Where was this recipe when I was living in Florida. It was impossible to get a bagel that tasted anything like a NY bagel. I’m going to try this recipe on the next cool day. I hate to bake in the heat ! :-p
Ever since making Jewish bagels for the Daring Bakers exercise 2 months ago, I’m impressed with anybody making their own bagels!! Yours look beautiful – light and round!
PS Found my way here through Culinate – looks good, and I’ll be exploring your blog further
Well done making bagels
They look lovely, and who could blame your hubby! 