Homemade bagels from Serious Eats by Stella Parks

  • 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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Notes about this recipe

  • anya_sf on June 01, 2021

    Be sure to watch the video as it gives important details, such as mixing the flour and water for the yukone before turning on the heat. The yukone thickened super quickly; low heat works better. It also needed much longer than 30 minutes to cool sufficiently (and, in fact, the video suggests making it ahead). Despite using the exact food processor as Stella, the dough took much longer than 90 seconds to pass the windowpane test, getting very warm as a result, which may have affected the yeast, as the bagels did not rise a lot. Shaping instructions were spot on. During shaping, the bagels stuck to the plastic wrap a bit so I greased the plastic wrap before covering the shaped bagels. I topped half the bagels with everything seasoning and left half plain. The bagels were beautifully blistered and crisp on the outside, nicely chewy inside. We had them the day after baking, toasted, so I can't say if they were as fresh as day one, but they were pretty great.

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