How to Make Easy Soft Turkish Style Bagels - ChainBaker
ChainBaker · chainbaker.com · 2025
Get the method at chainbaker.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- More water than 78% of recipes: 64% of the flour weight against the typical recipe's 59%.
- Yeast in the middle half of recipes: 0.4% of the flour weight against the typical recipe's 1.1%.
Ingredients (7)
- 160g (5.65oz) full fat milk160 g
- 3g (0.1oz) instant dry yeast or 3.6g (0.13oz) active dry yeast or 9g (0.32oz) fresh yeast3 g
- 5g (0.17oz) salt5 g
- 10g (0.35oz) sugar10 g
- 20g (0.7oz) butter20 g
- 250g (8.8oz) white bread flour250 g
- 1 egg for glazing≈ 50 g
flour 250 gbatter 498 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.
- Water64% · 80th percentile · median 59%
- Malt or sugar4% · 48th percentile · median 4%
- Salt2% · 60th percentile · median 1.9%
- Yeast0.4% · 25th percentile · median 1.1%
Oven
- Temperature
- 350°F / 175°C
- median 425°F
- Time
- 20 to 25 minutes
- median 20 minutes
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