Grammy's Kitchen · Bagels · Jewish Krakover Bagels (Polish Obwarzanki Kr
One of 76 bagels recipes we measured
It ranks #1 of 76 for crust crispness among the bagels recipes we compared. 11 cooks on www.thespruceeats.com rate it 3.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 76.
| this recipe | typical | |
|---|---|---|
| liquid | 542% | 66% |
| salt | 2% | 2% |
| yeast | 0% | 1% |
| total sugar | 0% | 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.
| 22 g | 1 tablespoon (22 g) diastatic malt (powder or syrup) |
| 370 g | 1 1/2 cups plus 1 tablespoon (370 g) warm water (105 F/40 C) |
| 680 g | 5 cups (680 g) flour, high-gluten or bread flour |
| 14 g | 2 teaspoons (14 g) salt |
| 2 g | 3/4 teaspoon (2 g) instant yeast |
| Cornmeal, for dusting baking sheets, optional | |
| 3312 g | 3 to 4 quarts (3 to 4 liters) water |
| 40 g | 2 tablespoons (40 g) diastatic malt |
| Sesame seeds or poppy seeds, optional |
Method: 16 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“It says this makes 12 servings, which I presume would mean a dozen bagels. However the directions says to cut the dough in half and then divide those into 4 pieces. That would create a total of 8 bagels. Where are the other 4? Is the quantity noted incorrect, ” — a cook