Sourdough Discard Bagels
farmhouseonboone.com · 2023 · 8 bagels
Against 150 bagel recipes
Less water than 96% of recipes and more malt or sugar than 78%.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- Less water than 96% of recipes: 42% of the flour weight against the typical recipe's 59%.
- More malt or sugar than 78% of recipes: 7.5% of the flour weight against the typical recipe's 4%.
- Yeast in the middle half of recipes: 1.6% of the flour weight against the typical recipe's 1.1%.
Ingredients (9)
- 3 teaspoons active dry yeast (9 grams)9 g
- 1 cup warm water (236 grams)236 g
- 1 cup sourdough discard (250 grams)250 g
- 2 tablespoons honey or maple syrup (42 grams)42 g
- 2 teaspoons salt (10 grams)10 g
- 4 cups unbleached all purpose flour (560 grams)560 g
Toppings and extras
Listed, but not counted in the percentages below.
- 2 quarts water≈ 1896 g
- 1 tablespoon baking soda≈ 18 g
- 1 tablespoon brown sugar≈ 14 g
flour 560 gbatter 1107 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.
- Water42% · 2nd percentile · median 59%
- Malt or sugar7.5% · 80th percentile · median 4%
- Salt1.8% · 43rd percentile · median 1.9%
- Yeast1.6% · 77th percentile · median 1.1%
Oven
- Temperature
- 425°F / 220°C
- median 425°F
- Time
- 20 to 25 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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