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.
@ShoutingMan the recipe is correct, just under 2.25 pounds of flour. My advice is to get a kitchen scale and weigh your ingredients, especially your flour and water. I always use grams but ounces will do. 2.5 cups water = 20 ounces or 567 grams. You can easily just half the recipe and make 6 bagels.
These are pretty big bagels.
Is this recipe correct: Does it really call for 8 cups of flour? Before I use nearly half a bag of precious (!) bread flour, I'm trying to check this is accidentally doubled or even tripled over sponge and dough. Another two bagel recipes I've used (one similar in approach to finecooking's) uses less than 3 cups for eight 4-oz bagels. I know bagels should be chewy, but 2.25 lbs of flour seems high to this novice baker, even for 12 large bagels. I'm hoping someone can confirm the recipe as shown is right. :)
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