Grammy's Kitchen · Bagels · Grandma Sherrill's Bagels
One of 34 bagels recipes we measured
from www.allrecipes.com
17 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 34.
| this recipe | typical | |
|---|---|---|
| liquid | 64% | 88% |
| salt | 2% | 2% |
| yeast | 1% | 2% |
| total sugar | 1% | 6% |
| flour strength | 1.0 | 2.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1080 g | 9 cups all-purpose flour |
| 710 g | 3 cups hot water |
| 50 g | 0.25 cup white sugar |
| 9 g | 1 tablespoon dry yeast |
| 18 g | 1 tablespoon salt |
Method: 5 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I've made three different bagel recipes and this is by far the quickest and easiest. The flavor is delicious, though not as close to the bagels I'm accustomed to eating. I halved the recipe, made 5 giant bagels, boiled for 50 seconds, put a little coarse corn ” — a cook, 5.0★
“A bit salty but VERY GOOD! I only had bread machine yeast so I used that and proofed it first with the water, salt and sugar-I read that it works better that way. I also read that self rising flour works better for bagels so I used that as well. The dough was ” — a cook, 4.0★