Peter Reinhart's Bagels
Photo © Deb Perelman
- 1 teaspoon instant yeast
- 4 cups unbleached high-gluten or bread flour
- 2 1/2 cups water, room temperature
- 1/2 teaspoon instant yeast
- 3 3/4 cups unbleached high-gluten or bread flour
- 2 3/4 teaspoons salt
- 2 teaspoons malt powder or 1 tablespoon dark or light malt syrup, honey, or brown sugar
- 1 tablespoon baking soda
- This recipe is vegan
- Cooking & Baking
- Baking soda (1 tablespoon)
- High-gluten or bread flour, unbleached (7 3/4 cups)
- Instant yeast (1 1/2 teaspoon)
- Malt powder or 1 tablespoon dark or light malt syrup (2 teaspoons)
- Salt (2 3/4 teaspoons)
- Drinks
- Water (2 1/2 cups)
Preparation
Read recipe preparation on smittenkitchen.com
Social Stats
87.7Rating
1-100
1-100
75Tweets
540Facebook
Shares
Shares
5,855StumbleUpon
Views
Views
942PinterestPins
Recipe Stats
Published September 27, 2007 (5 years ago).
110 people saved this recipe.
