Bagels from Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between (page 165) by Erin Jeanne McDowell

  • bread flour
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  • instant dry 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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  • Serves : 10

  • EYB Comments

    Can substitute poppy seeds, everything seasoning, or flaky salt for sesame seeds.

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 poppy seeds, everything seasoning, or flaky salt for sesame seeds.

  • jillianefoley on March 11, 2026

    I always need a tad more water than the recipe says and my kitchenaid protests if I knead this stiff dough too long but these are always great. I use molasses in place of the malt syrup.

  • caillahess on August 24, 2025

    I was pleasantly surprised by how easy these were! The rises weren't too long so it was easy to do in an afternoon. Shaping/boiling was a bit of a process but to be expected with bagels.

  • NicoleBrown on October 04, 2024

    Dang this was a process! I had a bagel craving & decided to try making my own. I definitely have a new appreciation for them now! The steps in this book were very easy to follow! My bagels turned out chewy and delicious!

  • DFarnham on February 13, 2023

    Nice chewy bagels. Worth the effort.

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