Homemade Bagels Recipe | Recipe Cart | Recipe Cart

Name: Homemade Bagels Recipe | Recipe Cart | Recipe Cart
Total time: 25 min
Ingredients: For the Yukone:; 6 ounces cold water (3/4 cup; 170g); 3 1/2 ounces bread flour (about 3/4 cup, spooned; 100g); For the Dough:; 12 1/2 ounces bread flour (about 2 3/4 cups, spooned; 355g); 1/2 ounce sugar (1 tablespoon; 15g); 2 1/2 teaspoons (9g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight; 1 teaspoon (4g) instant dry yeast, such as SAF; not RapidRise or active dry (more info here); 3 1/2 ounces water (1/2 cup minus 1 tablespoon; 100g); To Boil:; 1 ounce barley malt syrup (4 teaspoons; 30g)

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Tender, chewy, blistery bagels you can make at home—and they stay fresh for days.

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Ingredients

For the Yukone:
6 ounces cold water (3/4 cup; 170g)
3 1/2 ounces bread flour (about 3/4 cup, spooned; 100g)
For the Dough:
12 1/2 ounces bread flour (about 2 3/4 cups, spooned; 355g)
1/2 ounce sugar (1 tablespoon; 15g)
2 1/2 teaspoons (9g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
1 teaspoon (4g) instant dry yeast, such as SAF; not RapidRise or active dry (more info here)
3 1/2 ounces water (1/2 cup minus 1 tablespoon; 100g)
To Boil:
1 ounce barley malt syrup (4 teaspoons; 30g)