Hot 'n' fresh bagels from Sally's Baking 101: Foolproof Recipes from Easy to Advanced (page 193) by Sally McKenney

  • cooking spray
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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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  • Serves : 8 bagels

  • EYB Comments

    See optional topping suggestions p. 194. Can substitute granulated sugar or brown sugar for barley malt syrup.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    See optional topping suggestions p. 194. Can substitute granulated sugar or brown sugar for barley malt syrup.

  • c_rval6r on April 27, 2026

    Used granulated sugar instead of brown sugar, and honey for the water bath instead of barley syrup. Kneaded for double the time - stand mixer and by hand - because the dough was so tough I was nervous they would be dense but came out perfect. Requires patience but worth it.

  • courtney_nb7i83 on March 01, 2026

    These turned out great! I added everything bagel seasoning and salt to them and it was delicious. I couldn’t find barley malt syrup and the recommended substitutes worked great. Make sure to get the dough to the right consistency - be patient.

  • courtney_wuqvpw on March 01, 2026

    My first bagel recipe and it turned out great! We added everything bagel seasoning.

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