Sourdough Rye Bagels with Caraway Seeds
baking-sense.com · 2021 · 10 bagels
Against 150 bagel recipes
No malt or sugar, unlike 84% of recipes and more salt than 90%.
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 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
- 15 oz unbleached bread flour (3 cups, see note)425 g
- 1 ½ oz barley malt syrup (2 tablespoons, see note)43 g
- 1 tablespoon table salt≈ 18 g
- 7 ½ oz Rye Flour (1 ½ cups)213 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
- Caraway Seeds for toppingn/a
flour 638 gbatter 1298 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 sugar0% · 8th 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
- 20 minutes
- median 20 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: water, malt or sugar, salt, yeast.
Do something with it
Or browse all 150 bagel recipes.