Richard Bertinet's Bagels

Recipe from Lily Moore
Richard Bertinet's Bagels
Cooking time: 3 h. 20 min
Servings 13
Introducing Richard Bertinet's Bagels, a recipe that will transport your taste buds straight to the streets of New York City. The secret ingredient in this recipe is a touch of liquid honey, which adds a subtle sweetness to balance out the savory flavors. Whether you're a bagel connoisseur or new to the game, Richard Bertinet's bagels are sure to become a new favorite.


  • Wheat flour
    26,4 oz.
  • Fresh yeast
    0,2 oz.
  • Salt
    0,3 oz.
  • Liquid honey
    0,7 fl. oz.
  • Water
    12,3 fl. oz.

Nutrition facts per serving

  • Calories

    210 kcal

  • Protein

    3 g

  • Fat

    4 g

  • Carbohydrates

    28 g


  • Mix 7.05 oz. of wheat flour, 0.20 oz. of yeast and 3.50 fl. oz. of water in a bowl and leave for two hours at room temperature.

  • Then add the sifted flour mixed with salt into the bowl, then pour in water and liquid honey. Mix everything well, form into a lump and put on the table. Knead the dough, put it in a floured bowl, cover with food wrap or a towel and leave for 25 minutes.

  • Divide the risen dough into 13 equal pieces and form them into balls. Make a small hole in each ball, thread alternately on a rolling pin and roll suspended so that the edges are smoothed and a bagel is formed. Instead of a rolling pin, you can twist the bagel on your finger. Put the resulting bagels on a baking dish lined with greased baking paper, cover with a towel or food wrap and leave for an hour at room temperature.

  • Bring water to a boil in a saucepan, add the baking soda (1 teaspoon of baking soda to 33.80 fl.oz. of water). Dip the bagels in boiling water for half a minute, then flip and cook for another 30 seconds.

  • Transfer the bagels to paper towels. Dip some in poppy seeds, the rest in sesame seeds. Transfer the bagels on a baking dish lined with greased baking paper. Bake in a preheated to 464°F oven for about 10-15 minutes.


  • Let the bagels cool before slicing and serving, this will help them maintain their shape and texture.

  • Take care not to overbake the bagels, as they can become dry and hard.

Bon Appetit!

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