Homemade bagels from Food52

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Notes about this recipe

  • rionafaith on May 23, 2020

    Chose this recipe because it was the only one I saw that didn't require barley malt syrup or powder. I used half white whole wheat flour. Good flavor and texture -- not quite as chewy as a real NY bagel (more kneading might help), but pretty good. These did not rise a whole lot and I was concerned about how small they were (I made 6, 8 would definitely be minis), but they puffed more while boiling and baking and while they're still on the smaller side of what I'm used to, they're an adequate size. I tried to seal the join as well as possible but most of them started to unravel either while rising or in the boiling step, so most of mine are pretty misshapen. If I make bagels again I will try the method where you poke a hole in the ball and roll it out from there, rather than rolling a rope and joining it. I made all of mine everything bagels, topping with poppy seeds, sesame seeds, dried garlic & onion, and black volcanic salt.

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