Classic Bagels: Bake with Jack
bakewithjack.co.uk
Against 150 bagel recipes
No malt or sugar, unlike 84% of recipes and less salt than 75%.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- No malt or sugar at all, where 84% of recipes use some (most of those 2.8 to 7.5% of the flour weight).
- Less salt than 75% of recipes: 1.3% of the flour weight against the typical recipe's 1.9%.
- Yeast in the middle half of recipes: 0.4% of the flour weight against the typical recipe's 1.1%.
Ingredients (6)
- 210g Room temperature water210 g
- 5g Fresh yeast or 3g dry yeast5 g
- 375g Strong white bread flour375 g
- 5g Salt5 g
- 10g Olive Oil10 g
- 1tbsp Bicarbonate of soda≈ 18 g
flour 375 gbatter 623 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 150 recipes. Shaded: the middle half. Tick: the median.
- Water56% · 40th percentile · median 59%
- Malt or sugar0% · 8th percentile · median 4%
- Salt1.3% · 23rd percentile · median 1.9%
- Yeast0.4% · 25th percentile · median 1.1%
Oven
- Temperature
- 400°F / 205°C
- median 425°F
- Time
- 15 to 20 minutes
- median 20 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: water, malt or sugar, salt, yeast.
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