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Bagels in winter – what else is so satisfying and fun? These use fresh yeast for that real bagel bakery scent but there is a back-up substitution of dry yeast. This is a dynamite, crusty, huge, bagel with a hefty overcoat of onions, poppy seeds, sesame seeds and a touch of coarse salt. You can also use some multi-grain flour instead of all white flour or add cinnamon and raisins (and leave out the toppings) for a cinnamon raisin bagel. Bagel dough needs to be slick and almost ‘tough’ – so add in as much flour as the dough can absorb. A bread machine is perfect for making batches of bagel dough. If you are already a BetterBaking.com yearly subscriber, click here to sign in. Please Note: Recipes are not refundable. Once purchased, you have 24 hours to access your recipe. If you want to purchase this one recipe Fresh Yeast “Everything’ Bagels, click here to purchase at $2.49 per recipe. Hi there, fellow home and pro baker and fan of great recipes….
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