Sourdough Cinnamon Raisin Bagels
baking-sense.com · 2026 · 10 bagels
Against 150 bagel recipes
More salt than 90% of recipes and no yeast, unlike 82%.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- More salt than 90% of recipes: 2.8% of the flour weight against the typical recipe's 1.9%.
- No yeast at all, where 82% of recipes use some (most of those 0.9 to 1.6% of the flour weight).
Ingredients (10)
- 8 oz active sourdough starter (1 cup (100% hydration))227 g
- 12 oz warm water (1 ½ cups)340 g
- 22 ½ oz bread flour (4 ½ cups, divided, see note)638 g
- 1 ½ oz barley malt syrup (2 tablespoons (or honey + molasses))43 g
- 1 tablespoon table salt≈ 18 g
- 2 teaspoons ground cinnamon≈ 5 g
- 5 oz raisins (1 cup )142 g
- 1 egg white (whisked lightly)≈ 33 g
Toppings and extras
Listed, but not counted in the percentages below.
- 2 oz granulated sugar (¼ cup (for boiling))57 g
- 2 teaspoons baking soda (for boiling)≈ 12 g
flour 638 gbatter 1445 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.
- Water53% · 33rd percentile · median 59%
- Malt or sugar6.7% · 72nd percentile · median 4%
- Salt2.8% · 92nd percentile · median 1.9%
- Yeast0% · 9th percentile · median 1.1%
Oven
- Temperature
- 450°F / 230°C
- median 425°F
- Time
- 15 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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