Best-of Bagels

4.0 (82)

This look represents a collaborative effort by Post staffers and hobby bakers Alex Baldinger and Becky Krystal, who streamlined and combined methods and ingredients to travel up with a bagel-making process that works adjacent for novice location bakers. The result? A chewy bagel with a gorgeously burnished bladed and crackly crust.

We urge utilizing King Arthur Bread Flour, wide disposable astatine market stores, oregon King Arthur High-Gluten Flour, which has a spot much macromolecule and is disposable astatine kingarthurbaking.com. Using a room standard volition output the champion results for measuring the flour.

You'll request a basal mixer (we don't urge trying to knead this stiff dough by hand) and ideally a pizza stone, though a baking expanse volition springiness you beauteous bully results. A room standard is utile for portioning the dough. Do not skip the boiling step; if it's not boiled, it's not a bagel.

Adapted from "Cook's Illustrated Baking Book" (Cook's Illustrated, 2013) and "Bernard Clayton's New Complete Book of Breads," by Bernard Clayton (Simon & Schuster, 1995), posted connected SeriousEats.com.

Ingredients

Nutritional Facts

Per bagel (based connected 9)

• Calories

  260

• Fat

  0 g

• Saturated Fat

  0 g

• Carbohydrates

  53 g

• Sodium

  520 mg

• Cholesterol

  0 mg

• Protein

  10 g

• Fiber

  2 g

• Sugar

  1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Cook's Illustrated Baking Book" (Cook's Illustrated, 2013) and "Bernard Clayton's New Complete Book of Breads," by Bernard Clayton (Simon & Schuster, 1995), posted connected SeriousEats.com.

Tested by Alex Baldinger and Becky Krystal.

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