Whole Grain Sourdough Bagels
Melissa Johnson · breadtopia.com · 12
Against 150 bagel recipes
No malt or sugar, unlike 84% 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.
- No malt or sugar at all, where 84% of recipes use some (most of those 2.8 to 7.5% of the flour weight).
- No yeast at all, where 82% of recipes use some (most of those 0.9 to 1.6% of the flour weight).
- More water than 83% of recipes: 66% of the flour weight against the typical recipe's 59%.
Ingredients (8)
- 450g whole grain rouge de bordeaux flour (3 1/2 cups)450 g
- 390g whole grain turkey red wheat flour (3 cups)390 g
- 520-550g water (2 1/5 - 2 1/3 cups)550 g
- 200g ripe sourdough starter (~1 cup)200 g
- 17g salt (3 tsp)17 g
- 15g vital wheat gluten (1 1/2 Tbsp)15 g
Toppings and extras
Listed, but not counted in the percentages below.
- Optional 5.6g diastatic barley malt powder (2 tsp)6 g
- For topping the bagels, as desired: sesame seeds, poppy seeds, everything bagel seasoning, minced garlic, minced onion...etc.n/a
flour 840 gbatter 1622 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.
- Water66% · 84th percentile · median 59%
- Malt or sugar0% · 8th percentile · median 4%
- Salt2% · 60th percentile · median 1.9%
- Yeast0% · 9th percentile · median 1.1%
Oven
- Temperature
- 500°F / 260°C
- median 425°F
- Time
- 60 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.