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

Table of Contents

• The night before you want to cook them
  • The sponge
  • The flour mixture
• The day you want to cook them
  • Mix and knead
  • Rise
  • Shape and rise
  • Boil the bagels
  • Glaze
  • Bake
  • Eat

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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: