Bagels from The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread (page 115) by Peter Reinhart

  • high-gluten 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

    Requires 3.5 hours to prepare and overnight refrigeration. Can substitute unbleached bread flour for high-gluten flour, honey or brown sugar for malt syrup, and semolina flour for cornmeal. See recipe for suggested toppings.

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Notes about this recipe

  • Eat Your Books

    Requires 3.5 hours to prepare and overnight refrigeration. Can substitute unbleached bread flour for high-gluten flour, honey or brown sugar for malt syrup, and semolina flour for cornmeal. See recipe for suggested toppings.

  • JuneHawk on June 07, 2026

    These bagels are good if you like big, soft bagels. The crust is very smooth and soft, at least for me. They are fine, but not the best Peter Reinhart bagel recipe. The bagel recipe in Reinhart's Artisan Breads Every Day is far superior in flavor and texture, although they are a bit smaller as the recipe is written. I do prefer the water bath from this recipe.

  • senzler on March 14, 2022

    These bagels were time consuming but amazing

  • sosayi on April 12, 2020

    Excellent Easter treat. Used bread flour, malt powder, the hole poke method, and lowered the heat by 25 degrees as I used my convection setting. I would make again, for sure.

  • anya_sf on May 13, 2019

    I used bread flour and malt syrup and used the poke-a-hole-in-the-middle shaping method. I had no issues and the bagels turned out great. Although the bagels were plenty chewy, next time I would try to get high-gluten flour to see if I notice a difference.

  • dprostrollo on December 27, 2018

    These were GREAT. Used Allinson Extra Strong Bread Flour and topped with Everything seasoning from Milk Bar Life.

  • smtucker on April 01, 2012

    This bagel recipe is brilliant! Reminds me of childhood in NYC. Make the ferment/sponge with Sir Lancelot Hi-Gluten, then the dough with Bread Flour. Reduces the cost a bit. Can leave the shaped bagels on a sheet pan for up to three days in the fridge before cooking. Our favorite toppings are sesame, salt and garlic, and onion.

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