New York Bagel Recipe
bakingamoment.com · 2025 · 8 bagels
Against 150 bagel recipes
More malt or sugar than 83% of recipes.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- More malt or sugar than 83% of recipes: 8.4% of the flour weight against the typical recipe's 4%, about twice as much.
- Salt in the middle half of recipes: 1.6% of the flour weight against the typical recipe's 1.9%.
Ingredients (9)
- 1 1/4 cups cool water ((around 80 degrees F))≈ 296 g
- 2 tablespoons honey, (divided)≈ 42 g
- 1 packet active dry yeast* ((1/4 ounce or about 2 teaspoons))≈ 7 g
- 4 cups flour ((bread flour OR all-purpose flour; approximately, you may need slightly more))≈ 500 g
- 2 teaspoons kosher salt≈ 8 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 1/2 gallons water≈ 5687 g
- 1 tablespoon baking soda≈ 18 g
- egg wash ((one large egg beaten with a few teaspoons of cool water))n/a
- sesame seeds, poppy seeds, dehydrated minced onion, and/or coarse salt ((optional garnish))n/a
flour 500 gbatter 853 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.
- Water59% · 51st percentile · median 59%
- Malt or sugar8.4% · 84th percentile · median 4%
- Salt1.6% · 35th percentile · median 1.9%
- Yeast1.4% · 66th percentile · median 1.1%
Oven
- Temperature
- 450°F / 230°C
- median 425°F
- Time
- 5 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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