Grammy's Kitchen · Bagels · Bagels II
One of 76 bagels recipes we measured
from www.allrecipes.com
157 cooks on www.allrecipes.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 76.
| this recipe | typical | |
|---|---|---|
| liquid | 56% | 66% |
| fat | 2% | 0% |
| salt | 2% | 2% |
| yeast | 1% | 1% |
| total sugar | 4% | 5% |
| flour strength | 2.0 | 1.2 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 473 g | 2 cups warm water (110 degrees F/45 degrees C) |
| 7 g | 0.5 (.25 ounce) package active dry yeast |
| 25 g | 2 tablespoons white sugar |
| 14 g | 1 tablespoon vegetable oil |
| 840 g | 7 cups bread flour |
| 18 g | 1 tablespoon salt |
| 12 g | 1 tablespoon white sugar |
| 3 tablespoons poppy seeds |
Method: 6 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Outstanding! I am originally from New York and am a bagel snob... I have tried a number of bagel recipes over the years and have never found one that was NY bagel-like... until now. The texture is spot on... crusty outside and chewy inside. I followed the reci” — a cook, 5★
“This recipe is delicious!! I'm a bread baker normally, but the "boiling" always made me shy away from making bagels. I finally took the plunge today after stumbling across allrecipes' recommendation and step by step instructions and am I happy I did! This is g” — a cook, 5★