Grammy's Kitchen · Bagels · Homemade Bagels
One of 34 bagels recipes we measured
from sallysbakingaddiction.com
783 cooks on sallysbakingaddiction.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.
| this recipe | typical | |
|---|---|---|
| liquid | 433% | 88% |
| salt | 2% | 2% |
| yeast | 2% | 2% |
| total sugar | 19% | 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.
| 360 g | 1 and 1/2 cups (360g/ml) warm water (between 100–110°F/38–43°C) |
| 8 g | 2 and 3/4 teaspoons (8g) instant or active dry yeast* |
| 13 g | 1 Tablespoon barley malt syrup, granulated sugar, or brown sugar* |
| 520 g | 4 cups (520g) bread flour (spooned & leveled), plus more as needed* |
| 12 g | 2 teaspoons salt |
| for coating the bowl: nonstick spray, butter, or oil | |
| 1893 g | 2 quarts (1.9L) water |
| 85 g | 1/4 cup (85g) barley malt syrup or honey |
| egg wash: 1 egg white beaten with 1 Tablespoon water |
Method: 11 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made these because I love bagel sandwiches, but I'm a grad student and decided it would be more cost-effective to try making bagels myself than buying a package a week. They didn't turn out perfect, but I'm mostly chalking that up to it being my first attemp” — a cook, 5.0★
“This is our second time making these bagels (this month. The recipe works perfectly and the result is excellent bagels! Barley malt syrup the second time around made for a better bagel flavor. We put our seeds in a wide bowl and pressed them (rather than dippe” — a cook, 5.0★