Bagels from The Best of Artisan Bread in Five Minutes a Day: Favorite Recipes from BreadIn5 (page 146) by Zoë François and Jeff Hertzberg

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 sesame seeds for poppyseeds, and sugar or honey for malt powder. See recipe for variation.

  • anya_sf on February 19, 2022

    My dough was about 10 days old and yielded a flavorful, chewy bagel with a fairly open crumb. The bagels were pretty ugly after boiling, but puffed up nicely in the oven. I baked them on parchment for easier transfer to the baking stone. The aroma was more bread-like than bagel-like, but that didn't matter, and I appreciated the versatility of this dough.

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