Chef Marcus’ Signature Bagels

Chef Marcus’ Signature Bagels

The Viscolli Hotel's pastry chef is world-renowned for his desserts, but he makes a mean bread, too. In Jade's Match, we get introduced to his delicious bagels. A very simple recipe that will impress even the New Yorkers in your life.
Servings 12 bagels


  • Large bowl -or- stand mixer -or – bread machine
  • measuring cups/spoons
  • large pot
  • slotted spoon
  • baking sheet


  • t TBS instant yeast
  • 4 cups flour (I use fresh ground hard white wheat – if you don’t have that, unbleached white flour is best)
  • 2 tsp salt Kosher or sea salt is best
  • 1 TBS honey
  • 1.5 cups lukewarm water

for the water bath

  • 2 qt water
  • 2 TBS brown sugar or barley malt syrup
  • 1 TBS granulated sugar


  • Combine all the dough ingredients and knead for 10 minutes, or until the dough is smooth and elastic. You can do this with a dough hook and a stand mixer, by hand, or in a bread machine (I use a bread machine).
  • Place the dough in a greased bowl and place in a warm spot and let it rise until double – usually an hour.
  • Divide the dough into 12 equal pieces. Roll each piece into a smooth, round ball. Place on a parchment lined (or greased) baking sheet and cover with plastic wrap. Let rest for 30 minutes.
  • While the dough is resting, add the ingredients for the water bath in a large pot. Bring to a gentle boil.
  • Preheat the oven to 425°F (220°C).
  • Using your thumb, poke a hole in the middle of each ball then work the dough around your thumb to stretch out the hole until it’s about 2 inches in diameter. Transfer the bagels (just a few at a time) into the water bath. Cook them for 2 minutes, then turn them over and cook for 1 minute.
  • Using a strainer, remove the bagels from the water and place back on the parchment lined or greased baking sheet. Bake for 20-25 minutes, or until they’re nicely browned.
  • Serve with cream cheese, lox, or your favorite toppings.

Find this and other recipes in Jade’s Match, book 7 of the Jewel Series.

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