Grammy's Kitchen · Bagels · Homemade Bagels
One of 34 bagels recipes we measured
31 cooks on www.browneyedbaker.com rate it 4.8★.
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.
| 3 g | 1 teaspoon instant yeast |
| 480 g | 4 cups unbleached high-gluten flour |
| 592 g | 2 1/2 cups water, at room temperature |
| 2 g | 1/2 teaspoon instant yeast |
| 450 g | 3 3/4 cups unbleached high-gluten flour |
| 16 g | 2 3/4 teaspoons salt |
| 1 tablespoon barley malt syrup | |
| 12 g | 1 tablespoon granulated sugar |
| 2 tablespoons non-diastatic malt powder | |
| Cornmeal or semolina flour (for dusting baking sheets) |
Method: 12 steps, published by www.browneyedbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“The problem I have is getting my hands on quality high-gluten flour in package sizes that make sense (and at a cost that makes sense) for the home baker. I prefer to use Sir Lancelot from King Arthur, but that is only available in 50 pound bags. I can't find” — a cook, 5.0★
“In case anyone wants to boost their flour with vital wheat gluten, here is a general method to do it. There are more complicated approaches that involve a little math, but this method works too. To boost AP flour, remove 1 tablespoon + ¾ teaspoon of flour fr” — a cook, 5.0★