Bagels
Melissa Yanc · foodnetwork.com · 2019 · 12 bagels
Against 150 bagel recipes
More malt or sugar than 96% of recipes.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- More malt or sugar than 96% of recipes: 19% of the flour weight against the typical recipe's 4%, about 4.5 times as much.
- Yeast in the middle half of recipes: 0.5% of the flour weight against the typical recipe's 1.1%.
Ingredients (10)
- 12.3 ounces (1 1/2 cups) cold water349 g
- 8.8 ounces (1 cup) bread flour250 g
- 1 teaspoon (0.1 ounce) active dry yeast≈ 3.1 g
- 14.1 ounces (1 3/4 cup) bread flour400 g
- 0.8 ounces (1 tablespoon plus 2 teaspoons) diastatic malt powder (see Cook's Note)33 g
- 0.8 ounces (1 tablespoon plus 2 teaspoons) sugar31 g
- 0.4 ounce (2 1/2 teaspoons) kosher salt11 g
- 3.2 ounces (1/4 cup) molasses91 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 ounce (2 tablespoons) baking soda28 g
- Poppy seeds, everything bagel spice mix or dukka spice blend, for topping, optionaln/a
flour 649 gbatter 1167 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.
- Water54% · 34th percentile · median 59%
- Malt or sugar19% · 97th percentile · median 4%
- Salt1.7% · 38th percentile · median 1.9%
- Yeast0.5% · 30th percentile · median 1.1%
Oven
- Temperature
- 400°F / 205°C
- median 425°F
- Time
- 18 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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