Bagels from Crust: Bread to Get Your Teeth Into by Richard Bertinet

  • strong white bread flour
  • fresh yeast
  • Show all ingredients...

  • EYB Comments

    Begin recipe a day ahead (fermented white dough starter).

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Begin recipe a day ahead (fermented white dough starter).

  • stephengk on January 22, 2021

    See Serious Eats Recipe for Ka'ak. Makes a much lighter open textured bagel. Probably not classic bagel but good option. Ka'ak is c74% hydration compared with the Crust recipe that is c47%. Don't have to use spices if want plain. Used Black Treacle in place of date molasses

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