Homemade Bagels, à la Jo Goldenberg

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 76.

	this recipe	typical
liquid	64%	66%
salt	3%	2%
yeast	1%	1%
total sugar	8%	5%
flour strength	2.0	1.2

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

530 g	19.25 ounces bread flour (3 1/2 cups) [530g]
7 g	1/4 ounce instant dry yeast (2 1/2 teaspoons; or 1 envelope active dry) [7g]
25 g	2 tablespoons sugar
18 g	1 tablespoon salt
340 g	12 ounces hot water (1 1/2 cups, 120°–130°F) [340g]
19 g	1 1/2 tablespoons malt syrup (for the boiling water; alternatively, you can use 1 1/2 tablespoons sugar)
50 g	1 egg beaten with 1 teaspoon water (optional, for toppings)

Method: 10 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“From the Bernard Clayton's New Complete Book of Breads, the ingredients are:3.5 cups bread/all-purpose flour, approximately (which by the table in the back of the book, comes out to about 450 grams of flour)2 packages dry yeast3 tablespoons sugar1 tablespoon s” — a cook

“@erichan726 The baking soda in the boiling water is what I've always heard of to do as a safer substitute for lye. Both lye and baking soda raise the pH of the bagels (baking soda to lesser degree, since it isn't as strong an alkaline). I can't remember all th” — a cook