Grammy's Kitchen · Bagels · New York-Style Bagels
One of 34 bagels recipes we measured
from bakerbettie.com
It ranks #1 of 34 for workability among the bagels recipes we compared. 13 cooks on bakerbettie.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.
| this recipe | typical | |
|---|---|---|
| liquid | 115% | 88% |
| salt | 2% | 2% |
| yeast | 1% | 2% |
| total sugar | 0% | 6% |
| flour strength | 2.0 | 2.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 330 g | 330 grams (2 3/4 cups) bread flour |
| 400 g | 400 grams (1 3/4 cups, 420 milliliters) water, room temperature |
| 3 g | 1 teaspoon instant or active dry yeast |
| 330 g | 330 grams (2 3/4 cups) bread flour |
| 1 g | 1/4 teaspoon instant or active dry yeast |
| 15 g | 15 grams (1 tablespoon) salt |
| 8 g | 8 grams (1 teaspoon) barley malt syrup* |
| 362 g | 1,362 grams (6 cups, 1,440 milliliters) water |
| 42 g | 42 grams (2 tablespoons) barley malt syrup* |
Method: 9 steps, published by bakerbettie.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I just made my first batch of these bagels because the recipe just appeared in my email a few days ago. I bought the Barley Malt Syrup because I figured I needed the best chance of making these the right way. Growing up in Long Island/NY and Brooklyn, I KNOW” — a cook, 5.0★
“I took her baking class where we made these bagels and the class was sssooooo much fun! I can't recommend it enough to anyone that wants to learn how to make an amazing bagel. I have made a few batches now with this recipe and it's turned out so good every ti” — a cook, 5.0★