Multigrain Bagels
inlaurasbakery.com · 2026 · 8 bagels
Get the method at inlaurasbakery.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.
- Less water than 93% of recipes: 48% of the flour weight against the typical recipe's 59%.
- Yeast in the middle half of recipes: 1.6% of the flour weight against the typical recipe's 1.1%.
- Salt in the middle half of recipes: 1.4% of the flour weight against the typical recipe's 1.9%.
Ingredients (7)
- 300 ml lukewarm water≈ 301 g
- 2 tbsp superfine sugar≈ 25 g
- 30 grams fresh yeast or 10 grams active dry yeast30 g
- 630 grams multigrain bread flour (not a bread mix)630 g
- 1½ tsp salt≈ 9 g
- 1 egg (beaten)≈ 50 g
- Sesame seedsn/a
flour 630 gbatter 1045 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.
- Water48% · 6th percentile · median 59%
- Malt or sugar4% · 48th percentile · median 4%
- Salt1.4% · 26th percentile · median 1.9%
- Yeast1.6% · 77th percentile · median 1.1%
Oven
- Temperature
- 425°F / 220°C
- median 425°F
- Time
- 20 minutes
- median 20 minutes
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