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 “SanFrancisco-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 methodfor making bagels that were structurally and texturally superior, I decided totake advantage of that fact, and the SF-style bagel was born.
Will it catch on nationally? Highly doubtful, but that’sfine. I’ll settle for a simple wikipedia entry. Thanks to a softer, stickierdough, and an alternative boiling method, these unconventional beauties arethinner, crinklier, and toast up like no other bagel I’ve ever had.
How people can eat un-toasted bagels is one of the greatmysteries of the universe. To me, a cold bagel is nothing more than a dense,insipid, donut-shaped roll. What makes the bagel such a wonderful thing isthe interplay between the pleasantly chewy inside and the crisp, crunchyoutside.
Unfortunately, with traditional bagels, there’s often toomuch of the former, and not enough of the later. With these, that’s not anissue. We’ve maximized crusty surface area, while eliminating about an inch ofbready filler. By the way, in addition to being amazing with all the usual shmears, these flatter, sexier bagels also make a world-class sandwich.I hope you give them a try soon. Enjoy!

Ingredients for about 8 Bagels (*depending on size)(Please note: if you use different flours, or yeasts, orboiling methods, or pans, or anything else…I’m not sure what will happen, soyou’re on your own)1 pound bread flour, divided in half1 1/2 tsp dry active yeast1 1/4 cup warm water1 1/2 tsp salt1 egg, beatensesame seeds as needed- Boil in about 2 inches of water, seasoned with a roundedtablespoon 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.