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.
|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: