How To Make Bagels (Breadtopia Vermont Sourdough Bagels)
Eric Rusch · breadtopia.com · 12 or 18 bagels
Against 150 bagel recipes
No malt or sugar, unlike 84% of recipes.
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).
- Water in the middle half of recipes: 62% of the flour weight against the typical recipe's 59%.
Ingredients (14)
- For 12 Bagels:n/a
- 838 g bread flour (can be up to 50% bolted whole wheat flour)838 g
- 486 g water486 g
- 17 g salt17 g
- 5 g (~1 1/2 tsp)SAF instant yeast or 6 g Red Star organic yeast5 g
- 5 g (~1 1/2 tsp)diastatic barley malt powder5 g
- 2-3 heaping tablespoons non diastatic barley malt syrup (goes in boiling water)≈ 37 g
- For 18 Bagels:n/a
- 1256 g bread flour (can be up to 50% bolted whole wheat flour)1256 g
- 728 g water728 g
- 25 g salt25 g
- 8 g (~2 1/4 tsp)SAF instant yeast or 9 g (one packet) Red Star organic yeast8 g
- 7 g (~2 1/4 tsp)diastatic barley malt powder7 g
- 2-3 heaping tablespoons non diastatic barley malt syrup (goes in boiling water)≈ 37 g
flour 2094 gbatter 3449 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.
- Water62% · 66th percentile · median 59%
- Malt or sugar0% · 8th percentile · median 4%
- Salt2% · 60th percentile · median 1.9%
- Yeast0.6% · 32nd percentile · median 1.1%
Oven
- Temperature
- 500°F / 260°C
- median 425°F
- Time
- 14 to 16 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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