A little bit of everything bagels from Dessert Person: Recipes and Guidance for Baking with Confidence (page 249) by Claire Saffitz

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

    Allow dough to chill for at least 8 hours, and up to 12 hours. Can substitute molasses for barley malt syrup.

  • anya_sf on June 28, 2021

    Tried making these again and finally produced a photo-worthy version. Kneaded the dough longer (still adding a little water with the seeds), eyeballed 9 portions to avoid combining bits of dough, and followed Stella Parks' shaping instructions - which, to be fair, are essentially the same as those in this book, just more detailed and with a helpful video. I also chilled the shaped dough 18 hours with no issues.

  • anya_sf on February 09, 2021

    These turned out really ugly, but tasted great with the proper chewy texture. I didn't have granulated garlic, so just used more onion. Otherwise made as directed. The dough was quite stiff, but that seemed correct; just added a little water to mix in the seeds. The dough rose nicely. Problems started when shaping. I tried to make 9 equal pieces, which meant cutting some bits off to combine with others, but I guess they never fully combined when rolled into balls. The dough did not stretch evenly and tore in places. I tried to smooth out the bagels so they looked mostly okay at that point. Chilling and boiling all seemed fine (did float test). But when they baked, all the uneven bits popped out so the exteriors were not very smooth at all. So for next time: maybe add more water to dough, knead longer, try to cut into 8 even pieces (easier than 9; don't combine bits), let dough relax before stretching. Also may be able to push the 12 hour chilling time a little longer.

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