Grammy's Kitchen · Bagels · Montreal-Style Bagels
One of 76 bagels recipes we measured
It ranks #1 of 76 for char depth among the bagels recipes we compared. 40 cooks on www.thespruceeats.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 | 0% | 66% |
| salt | 0% | 2% |
| yeast | 0% | 1% |
| total sugar | 0% | 5% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 4 1/2 teaspoon dry active yeast (2 packages) |
| 355 g | 1 1/2 cups warm water |
| 50 g | 1 egg |
| 50 g | 1 egg yolk |
| 340 g | 1 cup honey , divided) |
| 54 g | 1/4 cup canola oil or other neutral-flavored oil |
| 3 g | 1/2 teaspoon fine sea salt |
| About 5 cups bread flour | |
| 164 g | 1/2 to 1 cup poppy seeds or sesame seeds, optional |
Method: 20 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I’ve made these 4 times, first 2 times perfect and delicious. The last two times, I lost the fluffiness of them, the dough rose during prodding almost tripled, but after boiling and baking they didn’t rise again, and became doughy.Not sure what I’m doing wrong” — a cook
“I made this recipe and it was very good, but the exterior crust was softer than I expected and did not have the “bite back” of a normal bagel. What did I do wrong?Also, when I boiled the bagels, they never sank to the bottom.Thanks in advance for your help.” — a cook