How to make your own NY style bagels.

Bagels and their companions, lox and cream cheese, are a favorite Jewish food, most commonly eaten for breakfast. There are many ways to make bagels at home, but homemade bagels take some time and planning. Luckily, these homemade bagels are worth the effort. The dough is very simple to make and you can freeze the raw bagels for later use. They have a moist interior and slightly chewy exterior. Read on to learn how to make this delicious homemade bagel recipe at home!

Learn more about Bagels and their significance in Jewish history here.

Many people maintain that you must use New York City water to make authentic bagels. Although I agree, I nonetheless make my own bagels, even though the water in Israel is significantly different from what we use in New York City. Since I cannot get real ones and I enjoy cooking, I make my own.

Food4Thought: Did you know that in Jewish thinking any meal that doesn’t include bread is simply considered a snack? Get more Jewish food thoughts here.

Prep time: 20 minutes Cook time: 25 minutes Total time: 2 hours Servings: 8 medium-sized bagels

Tamar is the Executive Editor of JamieGeller.com and the Food Editor for Aish Food. She currently lives in Beer Sheva, Israel. She is the mother of three exceptional children, a registered dietitian, nutrition educator, and major foodie!!! Always searching for the best of everything and often found in the kitchen cooking up new healthy foods, Tamar loves to travel with her family and visits new restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate! Tamar is the mastermind behind Fresh Families, Jamie Geller's healthy, family-friendly meal plan.

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