Grammy's Kitchen · Bagels · Easy Homemade Bagel
One of 34 bagels recipes we measured
from sugargeekshow.com
It ranks #1 of 34 for crumb openness among the bagels recipes we compared. 73 cooks on sugargeekshow.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.
| this recipe | typical | |
|---|---|---|
| liquid | 46% | 88% |
| fat | 22% | 0% |
| salt | 16% | 2% |
| yeast | 29% | 2% |
| total sugar | 2% | 6% |
| flour strength | 2.0 | 2.0 |
| preferment | 2% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 850 g | 30 ounces bread flour (or all-purpose flour ) |
| 13 g | 1 Tablespoon brown sugar |
| 27 g | 2 Tablespoons olive oil |
| 14 g | 14 grams instant yeast (or active dry (see notes below recipe)) |
| 454 g | 16 ounces warm water (110oF) |
| 12 g | 2 teaspoons salt |
| 1814 g | 64 ounces water |
| 57 g | 2 ounces honey (or maple syrup) |
| 18 g | 1 Tablespoon salt |
| 50 g | 1 large egg |
| 15 g | 1 Tablespoon water |
Method: 15 steps, published by sugargeekshow.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I tried these today. While the flavor is great. They did not rise like I was hoping. I used active dry yeast and let it proof longer. My dough before cutting and shaping was doubled in size. We shaped and let rest 20 minutes before the water bath, egg wash and” — a cook, 5.0★
“Loved these! My boyfriend said it was the best tasting bread-ish recipe I’ve ever made! I did make these bigger, the whole recipe made 8 large bagels and they were very very soft. But once I toasted them they were perfectly crisp.” — a cook, 5.0★