Yield: Yields 12 large or 24 mini bagels.
A tight, perfect crumb. Honor it with a smear of cream cheese, a layer of lox, and a thick slice of a juicy, ripe tomato. Be sure to use instant or quick-rise yeast (available in most supermarkets)—not active dry.
Cinnamon-Raisin Bagels: Increase the yeast in the bagel dough (not the sponge) to 1 tsp., and add 1 Tbs. ground cinnamon and 5 Tbs. sugar in with the flour. At the start of mixing, add 1-1/2 to 2 loosely packed cups raisins, rinsed with warm water and well dried (to wash off surface sugar, acid, and wild yeast). For a cinnamon sugar crust, after baking, brush the bagels with melted butter and dip in cinnamon sugar while they’re still hot.
Look for malt syrup at natural food stores under the name barley malt syrup and for malt powder at beer-making supply shops or through baking catalogs.
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Just returned home to SW Florida after 2 years in NYC. The bagels were the ONLY thing I miss and I have solved that dilemma with this kick-butt recipe. Thank you Peter Reinhart. You are a bagel god to me...These are just as good as the ones I got from The Brooklyn Bagel Boys. I've got just a little personal tweaking to do the next time. (Little too judicious with the salt and I'd like to hand roll them the next time!!) Only thing missing is the slight aura of diesel exhaust that permeates everything in the City. This is the best bagel recipe anywhere and all is now right with my world!!!
Amazing...and so easy to make!
ABSOLUTELY AMAZING! These turned out perfectly the first time and were even better the second time around. Making them again this weekend. Thank you so much for this recipe!
Thank you!! I have tried so many recipes and had so many failures. I was honestly about to give up my quest but then this one came along. Finally a recipe that delivers exactly what it says on the tin! oh, and btw, the photo looks just like my finished bagel....
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