Grammy's Kitchen · Bagels · How to Make Bagels
One of 76 bagels recipes we measured
from www.culinaryhill.com
3 cooks on www.culinaryhill.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 76.
| this recipe | typical | |
|---|---|---|
| liquid | 74% | 66% |
| fat | 3% | 0% |
| 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.
| 7 g | 1 (0.25 ounce) packet active dry yeast ((2 1/4 teaspoons, see note 1)) |
| 355 g | 1 1/2 cup warm water (110 degrees) |
| 480 g | 4 cups bread flour ((see note 2)) |
| 3 tablespoons barley malt syrup (divided (see note 3)) | |
| 17 g | 4 teaspoons granulated sugar |
| 12 g | 2 teaspoons salt |
| 14 g | 1 tablespoon olive oil |
| Everything Bagel Seasoning (or poppy seeds, sesame seeds, or coarse salt (see note 4)) |
Method: 9 steps, published by www.culinaryhill.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“These look amazing, I can’t wait to try them! But I do have one question: if I’m putting pesto in my bagel dough, how much should I put and do I need to adjust any of the other ingredients? I’ve been dying for some pesto bagels but I’m not a very experienced b” — a cook
“I love the bagels, problem is I can't make enough of them. I would like to ask you a few questions if you don't mind. Can I just double or triple the ingredients so that I can bake a larger batch of Bagels? Also, what would I need to do differently so that” — a cook, 5★