Grammy's Kitchen · Bagels · Homemade Bagels
One of 76 bagels recipes we measured
from www.seriouseats.com
31 cooks on www.seriouseats.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 | 59% | 66% |
| salt | 2% | 2% |
| yeast | 1% | 1% |
| total sugar | 3% | 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.
| 170 g | 6 ounces cold water (3/4 cup; 170g) |
| 100 g | 3 1/2 ounces bread flour (about 3/4 cup, spooned; 100g) |
| 355 g | 12 1/2 ounces bread flour (about 2 3/4 cups, spooned; 355g) |
| 15 g | 1/2 ounce sugar (1 tablespoon; 15g) |
| 9 g | 2 1/2 teaspoons (9g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight |
| 4 g | 1 teaspoon (4g) instant dry yeast, such as SAF; not RapidRise or active dry (more info here ) |
| 100 g | 3 1/2 ounces water (1/2 cup minus 1 tablespoon; 100g) |
| 30 g | 1 ounce barley malt syrup (4 teaspoons; 30g) |
Method: 6 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe makes great bagels... but has two issues, after a lot of experimentation with it. @the author - would love your advice here!1. There's never enough water. I have to add at least 15-20% more, even if I am careful with the roux - starting a cold pan ” — a cook
“I made the recipe and followed the steps. I don't know what I'm doing wrong but after running the dough in my machine until it started smelling burnt, whilst testing the stretchyness every minute. I stopped and kneaded 10 minutes by hand. No result. I can with” — a cook, 1★