Grammy's Kitchen · Bagels · Blueberry Bagels
One of 34 bagels recipes we measured
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.
| this recipe | typical | |
|---|---|---|
| liquid | 60% | 88% |
| salt | 2% | 2% |
| yeast | 2% | 2% |
| total sugar | 1% | 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.
| 3 g | 1 teaspoon instant yeast |
| 510 g | 4 cups high-gluten or bread flour ((18 ounces)) |
| 592 g | 2 1/2 cups water (at room temperature) |
| 3 g | 1 teaspoon instant yeast |
| 482 g | 3 3/4 cups high-gluten or bread flour ((17 ounces)) |
| 16 g | 2 3/4 teaspoons salt |
| 9 g | 2 teaspoons malt powder or 1 tablespoon dark or light malt syrup (honey or brown sugar) |
| 1 1/2 cups dried blueberries (rinsed) | |
| 14 g | 1 tablespoon baking soda |
| Cornmeal or semolina flour for dusting |
Method: 12 steps, published by www.browneyedbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.