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I miss New York-style bagels

If you miss these chewy bagels as much as I do, try this recipe

BEC (bacon, egg, cheese) bagel sandwich

The holidays felt unreal for 2020. We are a big family (an understatement) and we call ourselves Barangay Gonzales—Manila and New York editions. Holidays start around November, when we all get excited about Black Friday. We would traditionally spend Thanksgiving anywhere we are, whether in our hometown Tanauan, Batangas, or in Long Island, New York. Christmas is usually in Tanauan and New Year in Baguio City.


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A post shared by Lou Gonzales (@lougonzales)


View this post on Instagram


A post shared by Lou Gonzales (@lougonzales)

But it was not to be this year.

I spent the two-week break shuffling from one house to another (the house of my brothers or my cousin or in Tanauan, then back again). We had to do our celebrations in batches because we limited each gathering to 10 people.

When finally back in our home after the hustle and bustle of the holidays, I felt nostalgic and reminisced about all our vacations together. 2020 just passed us by with no “epic” vacations, as my nephew would describe them. While it felt like I lost a day flying from New York to Manila (because of the time difference), in 2020, it felt like I lost a year.

We can either feel that way, or maybe mark 2020 as another year of learning. Besides, everyone I know just looks forward to a better year ahead. It can’t possibly get any worse, right?

Speaking of missing New York, one of the things I miss is its fresh bagels, so I made it a point to recreate this perfectly chewy, dense bread that can be found in the streets of New York City.

Freshly baked Everthing bagel

Enjoy it with boursin

Or enjoy it with egg and bacon

Yields 8
Prep Time 20 minutes
Total Time 1 hour 50 minutes


  • 6 grams instant yeast
  • 19 grams granulated sugar
  • 300 ml warm water
  • 440 grams bread flour
  • 6 grams salt


  • Mix all ingredients using a stand mixer until dough is smooth and elastic and the dough is pulling away from the sides of the bowl.
  • Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size.
  • Transfer to a flat surface and carefully divide the dough into 8 pieces
  • Shape each piece into a ball
  • Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a baking sheet (I use a silicon baking sheet)
  • After shaping the dough rounds and placing them on the sheet, cover with a damp kitchen towel and allow to rest for 10 minutes
  • Meanwhile,preheat your oven to 425ºF / 220ºC
  • Bring a large pot of water to a boil. Use a slotted spoon or skimmer to lower the bagels into the water.
  • Let them sit there for 1 minute, and then flip them over to boil for another minute. Extend the boiling times to 2 minutes each, if you’d prefer a chewier bagel (New York-style bagels)
  • Add toppings as you take them out of the water before baking (I use Everything bagel seasoning) or brush with egg wash.
  • Bake for 20 - 25 minutes, or until golden brown


About author


Spanning two decades of a career in publishing, she began to see the lockdown as a priceless boon – for it has given her the leisure of unleashing her potential as an amateur baker, writer, and digital publisher.

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