Grammy's Kitchen · Bagels · Two-Ingredient-Dough Bagels
One of 76 bagels recipes we measured
from www.eatingwell.com
It ranks #1 of 76 for char depth among the bagels recipes we compared. 3 cooks on www.eatingwell.com rate it 3.7★.
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.
| 454 g | 1 pound Two-Ingredient Dough (see associated recipe) |
| 50 g | 1 large egg |
| 5 g | 1 teaspoon water |
| 10 g | 1 tablespoon Sesame seeds, poppy seeds and/or dried minced onion or garlic for sprinkling |
Method: 3 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“The ingredients were spot on. Baking in the oven baked the outside perfectly brown on the bottom. The only problem I had it seemed that the inside was stodgy. How do you make the inside more baked like the outside?” — a cook, 3★
“I've tried these twice. They don't taste like a bagel but more like a Bisquick biscuit. They are still good but just don't expect it to be a bagel” — a cook, 3★