Grammy's Kitchen · Bagels · Homemade Plain Bagels in Less Than 3 Hours
One of 34 bagels recipes we measured
79 cooks on thepracticalkitchen.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.
| this recipe | typical | |
|---|---|---|
| liquid | 60% | 88% |
| salt | 2% | 2% |
| yeast | 1% | 2% |
| total sugar | 4% | 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.
| 500 g | 500 grams all-purpose flour |
| 18 g | 18 grams sugar |
| 10 g | 10 grams diamond crystal kosher salt |
| 6 g | 6 grams instant yeast |
| 300 g | 300 grams warm water ((90°F)) |
| 50 g | 1 egg ((for egg wash)) |
| 2 tablespoons bagel toppings ((optional)) |
Method: 9 steps, published by thepracticalkitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hey! Loved this recipe! Came out amazing! Only thing is I'm not sure why you wouldn't add another cookie sheet underneath on a lower rack than the one with bagels when they're baking and add a bunch of ice in it so there's steam. As well as not including the b” — a cook, 3.0★
“Love this recipe, have used it several times and they turn out great. I typically do a mix of measuring by weight and then by volume for the smaller amounts (my scale isn’t very precise) but the tsp/tbsp amounts previously listed in the ingredients list seem t” — a cook, 5.0★