Bagels Lab150 recipes
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Bagels

Tessa Arias · handletheheat.com · 2023 · 10 bagels

Against 150 bagel recipes

No malt or sugar, unlike 84% of recipes and more salt than 77%.

See how all 150 bagel recipes compare →

Get the method at handletheheat.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.

  • No malt or sugar at all, where 84% of recipes use some (most of those 2.8 to 7.5% of the flour weight).
  • More salt than 77% of recipes: 2.4% of the flour weight against the typical recipe's 1.9%.
Water: 62%, 68th percentileMalt or sugar: 0%, 8th percentileSalt: 2.4%, 81st percentileYeast: 1.2%, 53rd percentileWaterMalt orsugarSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (10)

  • 6 cups (762 grams) bread flour762 g
  • 1 tablespoon (9 grams) instant yeast*9 g
  • 1 tablespoon (18 grams) fine sea salt18 g
  • 1 1/2 tablespoons (32 grams) barley malt syrup32 g
  • 2 cups (473 grams) lukewarm water473 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 2 quarts (64 ounces) water≈ 1896 g
  • 2 tablespoons barley malt syrup,≈ 30 g
  • 2 teaspoons baking soda≈ 12 g
  • 1 egg white≈ 33 g
  • Desired toppingsn/a

flour 762 gbatter 1294 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.

  • Water62% · 68th percentile
  • Malt or sugar0% · 8th percentile
  • Salt2.4% · 81st percentile
  • Yeast1.2% · 53rd percentile

Oven

Temperature
450°F / 230°C
median 425°F
Time
17 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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