You've got to knead the dough, allow it to double in size, shape each bagel, and boil them in water before you can finally ...

Even though people enjoy bagels in all sorts of ways, there still seems to be more variations to discover. This little trick ...

and adjusting the recipe by adding more water to help it come together might be tempting. However, you need to fight that temptation. Bagel dough operates within a 55% to 65% hydration range ...

With a deliciously chewy dough and glossy crust ... we asked four top chefs and bakeries to share their own bagel recipes. Lucky enough to have fresh yeast to hand? Bread Ahead’s traditional ...

The traditional bagel is made by letting the dough rise very little and then plunging it into boiling water before baking to help create a shiny and chewy crust. The crumb of traditional bagels ...

I used to be intimidated by the process of making and resting dough, then boiling each bagel, then baking them ... from a baking book and my flatmate's recipe.

For the baker on your list, the perfect crust and crumb awaits in these pages.

The bisgel dough is made from flour, butter, buttermilk, and everything bagel seasoning. The dough is then baked at 350 degrees for 10 minutes, and served with honey poppyseed butter. The result ...

We’ve hand-picked three flavourful bagel recipes to get you started that will ... Place the bowl back on the stand mixer and fit it with the dough hook. On low speed, mix the ingredients ...