Grammy's Kitchen · Bagels · Everything Bagels
One of 76 bagels recipes we measured
It ranks #4 of 76 for crumb openness among the bagels recipes we compared.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 76.
| this recipe | typical | |
|---|---|---|
| liquid | 60% | 66% |
| salt | 2% | 2% |
| yeast | 2% | 1% |
| total sugar | 1% | 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.
| 3 g | 1 teaspoon instant yeast |
| 510 g | 4 cups high-gluten or bread flour ((18 ounces )) |
| 592 g | 2 1/2 cups water (at room temperature) |
| 2 g | 1/2 teaspoon instant yeast |
| 482 g | 3 3/4 cups high-gluten or bread flour ((17 ounces)) |
| 16 g | 2 3/4 teaspoons salt |
| 9 g | 2 teaspoons malt powder OR 1 tablespoon dark or light malt syrup (honey, or brown sugar) |
| 14 g | 1 tablespoon baking soda |
| Cornmeal or semolina flour for dusting | |
| Everything Bagel Topping | |
| 4 teaspoons poppy seeds | |
| 18 g | 4 teaspoons sesame seeds |
| 11 g | 4 teaspoons dried garlic (minced or flaked) |
| 13 g | 4 teaspoons dried onion (minced or chopped) |
| 8 g | 2 teaspoons kosher salt (or other coarse salt) |
Method: 13 steps, published by www.browneyedbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Stephanie @ Confessions of a Trophy Wife — July 31, 2011 @ 5:06 pm Reply I’ve made bagels a few times, but my husband has been begging me to make everything bagels for him for a while now as he eats one for breakfast every morning at work and he prefers bagel ” — a cook
“Jonathan — November 24, 2012 @ 9:16 pm Reply The “Bagels” look great, but taste much more like soft pretzels that bagels. After making them once (and them turning out to be pretzels), I did a little research online and found the flaw in the recipe…The baking s” — a cook