The New York bagel from Bagels, Schmears, and a Nice Piece of Fish: A Whole Brunch of Recipes to Make at Home (page 43) by Cathy Barrow

  • 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

    Can substitute maple syrup or honey for barley malt syrup.

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 maple syrup or honey for barley malt syrup.

  • kkmatti on December 19, 2023

    Great bagels! I used Bob's Red Mill Artisan Bread Flour (11-14% gluten) and followed the high-altitude instructions since I'm baking at 5,200 ft. Perfect crust, perfect inside texture. I tried the water bath without the malt barley for half the bagels and half with and couldn't see a discernable difference. I will definitely make these again.

  • maestra on February 09, 2023

    Perfect bagels, and so much easier than I had ever imagined! I've been using non-diastatic barley malt powder for all recipes from this book that call for the syrup. I sourced both it and vital wheat gluten from KA Flour.

  • sanfrannative on July 31, 2022

    Really great bagels and worth the effort (especially since there are not many great bagel options where I live in central VA!)

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