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Day 23/30: Fresh Bagels. 🥯✨ Crisp on the outside, perfectly chewy on the inside, and completely worth the effort. Full measurements and essential baking tips are listed below. The Recipe •Bread Flour: 350g (approx. 2 3/4 cups, spooned & leveled) •Cake Flour: 150g (approx. 1 1/4 cups, spooned & leveled) •Warm Water: 300ml / 1 1/4 cups •Instant or Active Dry Yeast: 1 1/2 tsp (5g) •Sugar or Honey: 1 tbsp •Fine Salt: 1 1/2 tsp For the Water Bath: •Water: A large pot (2–3 liters) •Honey: 1 to 2 tbsp
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ANYBODY! CAN! BAGEL! bagels are one of those bakes that can be SO intimidating but they don’t have to be! this is my ~new & improved~ at home bagel recipe. aka making bagels as simple and easy as i possibly can for you!! GO MAKE THEM AND SHARE THE BAGEL LOVE🫶🏼 RECIPE: 940g bread flour 12g vital wheat gluten (if you don’t have, use 952g of bread flour and omit!) 20g salt 3.5g yeast 25g barley malt syrup (can sub sugar or honey! BM gives more color and flavor) 562g water TO BOIL: 3000g water ~50
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