Cinnamon Raisin Bagels
baking-sense.com · 2025 · 10 bagels
Against 150 bagel recipes
No malt or sugar, unlike 84% of recipes and more salt than 85%.
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).
- More salt than 85% of recipes: 2.5% of the flour weight against the typical recipe's 1.9%.
- More water than 78% of recipes: 64% of the flour weight against the typical recipe's 59%.
Ingredients (10)
- 5 ounces raisins (1 cup)142 g
- 16 ounces boiling water (2 cups)454 g
- ¼ ounces instant yeast (2 ¼ teaspoons)7 g
- 25 ounces bread flour (5 cups, divided, see note)709 g
- 1 ½ ounces barley malt syrup (2 tablespoons)43 g
- 1 tablespoon table salt≈ 18 g
- 2 teaspoons ground cinnamon≈ 5 g
- 1 egg white (whisked lightly)≈ 33 g
Toppings and extras
Listed, but not counted in the percentages below.
- 2 ounces granulated sugar (¼ cup (for boiling))57 g
- 2 teaspoons baking soda (for boiling)≈ 12 g
flour 709 gbatter 1410 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.
- Water64% · 80th percentile · median 59%
- Malt or sugar0% · 8th percentile · median 4%
- Salt2.5% · 87th percentile · median 1.9%
- Yeast1% · 44th percentile · median 1.1%
Oven
- Temperature
- 450°F / 230°C
- median 425°F
- Time
- 20 minutes
- median 20 minutes
Keep exploring
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Nearest by baker's percentages: water, malt or sugar, salt, yeast.
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