Sunday, August 17, 2014


Mix malt syrup, yeast, salt and water together.

Mix at low speed for 3 mins.

Dough is stiff, coarse and barely tacky.

After hand knead for 3 mins.

Before 1st proofing.

After 1 hr. Dough is put into the fridge.

Divide dough into 8 pcs and roll it into balls.



After boiling.

After baking for 17 mins. The bagels are crispy and chewy on the outside and soft but not very dense inside.  A bit disappointed at first. But after cutting it up in half, toasted and buttered it, it was very delicious.  Not sure if the authentic NY bagels are really like this, but as long as it tastes good, that’s all that matters.

Recipe source:  Peter Reinhart’s Artisan Breads Every Day P.74

Flour:  Rogers bread flour, Anita’s whole wheat fine grain

Adjusted recipe to incorporate 1/4 portion of whole wheat flour:

  • 340g bread flour
  • 114g whole wheat flour
  • 283g lukewarm water
  • 1 Tbsp barley malt syrup
  • 1 tsp instant yeast
  • 10.5g kosher salt


  • Easy recipe
  • With the whole wheat flour and adjusted water amount, the dough turned out to be exactly what the recipe asked for without adding any more water and flour.  The dough was stiff, barely tacky.
  • Not sure why the surface of the baked bagels are not smooth.

Here’s other references:

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