Bagels from The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook (page 225) by King Arthur Flour

  • unbleached bread flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
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  • EYB Comments

    Can substitute brown sugar or barley malt syrup for non-diastatic malt powder.

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

    Can substitute brown sugar or barley malt syrup for non-diastatic malt powder.

  • Pandan on November 05, 2024

    First time I made proper bagels. I used barley malt syrup and kneaded the dough in my bread machine. Also noticed too late I didn’t have enough bread flour and used some pizza flour instead. The dough was quite wet, a bit hard to form into balls. Will try using more flour next time. I didn’t have time to shape them perfectly, but they tasted really good! I sprinkled mine with poppyseeds. Surprisingly I liked them more after 2 or even 3 days toasted in my Japanese steam toaster oven. I might have underbaked them a little bit. Will try again with more flour and baking a bit longer. Other than that perfect chewy texture.

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