Step-by-step instructions for Rose Levy Berenbaum’s bagels
Here are the step-by-step instructions for making Rose Levy Berenbaum’s bagels from her The Bread Bible
Put these in the bowl of a stand mixer. Whisk for about two minutes, until very smooth, then scrape down the sides. Cover with plastic wrap.
Ingredient | Volume | Ounces | Grams |
---|---|---|---|
Instant yeast | 1 teaspoon | — | 3.2 grams |
Room temperature water (70°–90°) | 2.25 liquid cups | 18.7 ounces | 531 grams |
Bread flour | 3 cups | 16.5 ounces | 468 grams |
There are different kinds of yeast, and Levy Berenbaum has a whole section about it in her book. The instant yeast in this recipe refers to one of these kinds of yeast: