Grammy's Kitchen · Bagels · Homemade Bagels
One of 76 bagels recipes we measured
from www.jocooks.com
17 cooks on www.jocooks.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 76.
| this recipe | typical | |
|---|---|---|
| liquid | 710% | 66% |
| salt | 2% | 2% |
| yeast | 7% | 1% |
| total sugar | 7% | 5% |
| flour strength | 1.0 | 1.2 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 237 g | 1 cup warm water |
| 6 g | 2 teaspoons active dry yeast |
| 8 g | 2 teaspoons sugar |
| 300 g | 2 1/2 cups all purpose flour |
| 13 g | 1 tablespoon brown sugar (packed) |
| 6 g | 1 teaspoon salt |
| 1893 g | 2 quarts water (for bagel dipping) |
| 14 g | 1 tablespoon baking soda |
| coarse sea salt (for sprinkling) | |
| poppy seeds (optional) | |
| 50 g | 1 egg white (mixed with 1 tablespoon of water for egg wash) |
Method: 9 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Thank you SO MUCH for this amazing recipe!!! I’ve tried many soft pretzel recipes and always had no luck but these were absolutely incredible! My taste buds are dancing in delight!” — a cook, 5★
“OMG we just made these and they were gone in minutes. Everyone loved them! Thank you for such a great recipe!” — a cook, 5★