Serious Eats: Recipes
Homemade Bagels, à la Jo Goldenberg
This is my go-to recipe for homemade bagels. It's adapted from Bernard Clayton's Complete Book of Breads. Clayton, in turn, got the recipe from the folks at the now-defunct Jo Goldenberg's, the famous Jewish restaurant and delicatessen in Le Marais, the historical Jewish quarter of Paris.
These bagels take about thee hours from start to finish, a large chunk of that time being the hourlong rise and the 30 or so minutes in the oven. Make these for a brunch party, tell your guests they came from your oven, and watch their socks get knocked off. There's something about homemade bagels that really impresses people.