Salt Bagels
Amanda Rettke--iambaker.net · iambaker.net · 2020 · 12 bagels
Against 150 bagel recipes
Less salt than 95% of recipes and more yeast than 84%.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- Less salt than 95% of recipes: 0.8% of the flour weight against the typical recipe's 1.9%, about half as much.
- More yeast than 84% of recipes: 1.8% of the flour weight against the typical recipe's 1.1%.
- More malt or sugar than 75% of recipes: 7.4% of the flour weight against the typical recipe's 4%.
Ingredients (12)
- 1 ¼ cups (296 g) warm water296 g
- 1 tablespoon instant yeast≈ 9 g
- 4 cups (508 g) bread flour508 g
- 3 tablespoons granulated sugar≈ 38 g
- 1 teaspoon kosher salt≈ 4 g
- 2 tablespoons vegetable oil≈ 27 g
Toppings and extras
Listed, but not counted in the percentages below.
- 4 quarts water≈ 3792 g
- 2 tablespoons honey≈ 42 g
- 2 tablespoons yellow cornmeal≈ 17 g
- 1 egg white≈ 33 g
- 1 tablespoon water≈ 15 g
- 2 tablespoons kosher or sea salt, ((A larger flake salt is recommended. I do not recommend table salt for this recipe!))≈ 36 g
flour 508 gbatter 882 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.
- Water58% · 49th percentile · median 59%
- Malt or sugar7.4% · 77th percentile · median 4%
- Salt0.8% · 4th percentile · median 1.9%
- Yeast1.8% · 86th percentile · median 1.1%
Oven
- Temperature
- 425°F / 220°C
- median 425°F
- Time
- 15 to 20 minutes
- median 20 minutes
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