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Step-by-step instructions for Rose Levy Berenbaum’s bagels

Andrew Heiss

Table of Contents

Here are the step-by-step instructions for making Rose Levy Berenbaum’s bagels from her The Bread Bible

The night before you want to cook them

The sponge

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: