Grammy's Kitchen · Bagels · Boiled Bagels
One of 34 bagels recipes we measured
from www.allrecipes.com
466 cooks on www.allrecipes.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.
| this recipe | typical | |
|---|---|---|
| liquid | 88% | 88% |
| salt | 2% | 2% |
| yeast | 3% | 2% |
| total sugar | 5% | 6% |
| flour strength | 1.0 | 2.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 510 g | 4.25 cups all-purpose flour, divided, or as needed |
| 14 g | 2 (.25 ounce) packages active dry yeast |
| 355 g | 1.5 cups warm water (110 degrees F/45 degrees C) |
| 50 g | 4 tablespoons white sugar, divided |
| 18 g | 1 tablespoon salt |
Method: 7 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“***Update*** I have been making these now for a few years, and we love them more than ever. I now normally make at least a triple batch, because more than that and the dough begins to ferment. I could put them in the fridge for a while, but I just soldier thro” — a cook, 5.0★
“Once you make these at home, you will NEVER buy bagels again! These are the real deal - chewy inside, with the baked crust on the outside, ideal for toasting! I've made these about six times, using a stand mixer (not kneading by hand). Here are the modificatio” — a cook, 5.0★