Levy's bagels from The Bread Bible by Rose Levy Beranbaum

  • 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

    See recipe for glaze and topping variations.

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

    See recipe for glaze and topping variations.

  • anya_sf on March 23, 2021

    I refrigerated both sponge and dough overnight. My 7-qt Kitchenaid mixer handled the full batch of dough fine, but I did babysit it while kneading to make sure it didn't walk off the counter. Perhaps I should have rested the dough longer before shaping as the bagels didn't want to hold their shape and were very rough looking - the dough stuck to my hands as I put them on the parchment. They also stuck to the parchment a lot, so next time I'd try the floured towel instead. After boiling (I just did 30 seconds per side), the bagels were super wrinkly, but they smoothed out while baking. To save time, I baked all 10 bagels together on one baking sheet; they barely fit, so some edges touched and were paler, but turned out okay. These bagels were delicious, quite large, and probably the chewiest I've ever made (I used high-gluten flour).

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