Recipe courtesy of Zoë François and Jeff Hertzberg
about 20 bagels


  • 3 cups lukewarm water (100 degrees F or below)
  • 1 tablespoon granulated yeast
  • 1 to 1 1/2 tablespoons kosher salt
  • 2 tablespoons malt powder (non-diastic) or sugar
  • 6 1/2 cups bread flour
  • Whole wheat flour, for the pizza peel


Mixing and storing the bagel dough: Mix the yeast, salt, and malt powder or sugar with the water in a 6-quart bowl or a lidded (not airtight) food container. 

Mix in the our without kneading, using a spoon or a heavy-duty stand mixer (with paddle). If you're not using a machine, you may need to use wet hands to incorporate the last bit of our. 

Cover (not airtight) and allow to rest at room temperature until the dough rises and collapses (or attens on top), approximately 2 hours. 

The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate the container of dough and use over the next 14 days.


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