Queens Cuisines

Rabbi’s Famous Homemade Bagels


  • 6 cups of flour
  • 2 cups of warm water
  • 1.5 tbs yeast
  • 1.5 tbs salt
  • 1.5 tbs sugar

Water Mixture

  • 6-8 quart pot of water
  • 1/4 cup of sugar
  • 1 tsp baking soda

Mix together dough ingredients to form a wet sticky dough.

Allow it to rise for 1.5 – 2 hours.

[At this point separate a small amount to be burned.  This is a mitzvah based on Jewish history.  During temple times a portion of dough was given to the Kohen (priest) as a gift.  Since the Temple no longer exists, we currently burn the portion.]  Click Here for more information.

Boil water in a 6-8 qt pot with 1/4 cup of sugar and 1 tsp of baking soda.

Preheat oven to 450 degrees

Form the dough into thick strings and shape them into a circle with a hole in the middle.  Or take a 3 inch chunk of dough and form a hole in the middle with your finger.

Circular dough is then boiled in the pot of water for  2 minutes, flip over & allow it to boil for another minute or two.  Boil 3-5 bagels at a time – making sure they fit easily in the pot

Remove the boiled dough and allow it to sit on a towel for 1-2 minutes.  At this point add toppings like sesame seeds, sea salt or poppy seeds.

Place boiled dough on a lined baking sheet & bake at 450 for 20-25 minutes until golden brown on top!