Bakehouse bagels from Zingerman's Bakehouse: Best-Loved Recipes for Baking People Happy (page 204) by Amy Emberling and Frank Carollo and Zingerman's Bakehouse

Ingredients

bread flour
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- King Arthur Baking - United States
- Hayden Flour Mills - United States
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
- King Arthur Baking - United States
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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

Ehcoggin on January 30, 2021

I have made these twice very successfully. I used a stand mixer for kneading and gave up on their shaping method and went with poking a hole in them. highly recommend!
anya_sf on February 24, 2019

I did not make the onion variety, just the plain dough mostly topped with poppy seeds. The dough is very stiff - you'll get a workout kneading it by hand. I let the dough rise longer (1st rise 45 min at cool room temperature, then 2 hrs refrigerated; 2nd rise 1.5 hrs). They don't rise much. The only problem I had was shaping them; the ends did not want to stick together. So they didn't look pretty, but they tasted great.