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New York Style Bagels

Makes 12 bagels



cook time

10 minutes


180g warm water (90° - 100°F)
9g active dry yeast
27g granulated sugar <br>MAIN DOUGH
660g bread flour 9g fine sea salt
120g warm water (90° - 100°F) <br>Cornmeal for dusting


In the bowl of a stand mixer or a regular bowl, add the yeast mixture ingredients – water first, then the sugar and yeast. Do not stir. Let the mixture stand for 5 minutes or until the yeast is foamy.

Then add all the flour and 70g of water. DO NOT ADD SALT.

Mix until there is no dry flour. Cover and let rest for 10 minutes.

Uncover dough, then add the salt and the rest of the water (50g). Mix and knead for 10 minutes. The dough will be firm and stiff.

Now is a good time to build your fire in the Cru.

Cover dough and let rise in a warm place for 1 hour, until it has doubled. Once doubled, uncover and punch dough down and let rest for another 10 minutes.

Meanwhile, sprinkle cornmeal onto a baking pan for your bagels to rest.

Once proofed, divide the dough in 12 equal pieces. Roll each piece into 12-inch logs, making sure the entire log is approximately the same circumference.

Once rolled, grab one end, wrap the other end around your hand, overlapping and joining the two ends of the dough together in the palm of your hand. Press and roll the joined ends on your counter surface in a back and forth motion, using your palms, making sure both ends are sealed together.

Place each formed bagel into cornmeal dusted baking pan.

Boil water in a large pot over high heat. Lower heat to a slow boil. Carefully place three or 4 bagels into the water. Let one side cook for 1 minute 30 seconds, then carefully flip bagels and cook for another 1 minute 30 seconds. Take out each bagel and place back into cornmeal dusted baking sheet. Sprinkle with desired topping while bagel is wet. Repeat with the rest of the bagels.

Bake in Cru oven, directly on the stone

Light your Cru oven and continue to feed the fire until oven reaches approximately 400-550F. Scrape coals to the back of the oven to make the largest cooking surface away from the coals as possible. Cover the oven opening with pizza (half) door. Start with 3 bagels only to get a feel for how quickly they will brown and bake. Place bagels on your peel and launch into the oven. Try and place approximately in the middle from of the stone three across. Monitor bagels as they cook and turn about every 2-4 minutes until browned. Like pizza once you get comfortable you can manipulate bagels around the oven with your peel or spinner like a pizza for increased or decreased browning.


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