Martin's bagels from King Arthur Baking by Martin Philip

  • unbleached all-purpose flour
    Buy Now
  • 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
  • Show all ingredients...

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

  • Recipe Notes

  • anya_sf on April 21, 2022

    Great, chewy, flavorful bagels with flexible, forgiving timing. The dough was quite stiff initially and I had trouble mixing it by hand; there were noticeable lumps, but those disappeared by the time the dough was shaped. The dough accidentally rested at room temperature for 4 hours before refrigerating for 14 hours, and the shaped bagels chilled 2 hours before boiling. The bagels baked in 18 min on a baking steel.

  • anya_sf on April 21, 2022

    Requires several long resting periods. See recipe tips for more preparation options.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.