Sourdough Pretzel Buns and Bagels
Melissa Johnson · breadtopia.com · 8
Against 150 bagel recipes
No yeast, unlike 82% of recipes.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- No yeast at all, where 82% of recipes use some (most of those 0.9 to 1.6% of the flour weight).
- Water in the middle half of recipes: 61% of the flour weight against the typical recipe's 59%.
Ingredients (16)
- Doughn/a
- 280 grams bread flour (2 cups + 2.5 Tbsp)280 g
- 280 grams yecora rojo whole grain flour (2 cups + 2.5 Tbsp)280 g
- 305-340 grams water (approx 1 1/3 cups)340 g
- 120 grams sourdough starter (approx 1/2 cup)120 g
- 35 grams oil, avocado or light olive (2 1/2 Tbsp)35 g
- 25 grams barley malt syrup or 15 grams brown sugar (1 Tbsp)25 g
- 10 grams salt (2 tsp)10 g
Toppings and extras
Listed, but not counted in the percentages below.
- Boiln/a
- 70 grams baking soda (1/3 cup)70 g
- 18 grams salt (1 Tbsp)18 g
- 1.9 liters water (2 quarts)≈ 1903 g
- Crust Wash (optional)n/a
- 1 egg, whisked≈ 50 g
- Toppings (optional)n/a
- 1/3 cup sesame seeds or 2 Tbsp pretzel salt≈ 96 g
flour 560 gbatter 1090 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 150 recipes. Shaded: the middle half. Tick: the median.
- Water61% · 64th percentile · median 59%
- Malt or sugar4.5% · 55th percentile · median 4%
- Salt1.8% · 43rd percentile · median 1.9%
- Yeast0% · 9th percentile · median 1.1%
Oven
- Temperature
- 450°F / 230°C
- median 425°F
- Time
- 20 to 30 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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