Everything Bundt the Bagel
jamiegeller.com · 2017 · 12 Servings
Against 150 bagel recipes
More malt or sugar than 92% of recipes and less salt than 94%.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- More malt or sugar than 92% of recipes: 11% of the flour weight against the typical recipe's 4%, about 3 times as much.
- Less salt than 94% of recipes: 0.9% of the flour weight against the typical recipe's 1.9%, about half as much.
Ingredients (10)
- 1 cup warm water≈ 237 g
- 1 packet RED STAR® Platinum Yeast™ (2 ¼ teaspoons)≈ 7 g
- 2 teaspoons kosher salt≈ 8 g
- 1 cup bread flour≈ 127 g
- 3 whole eggs + 2 egg yolks≈ 150 g
- ½ cup extra virgin olive oil≈ 109 g
- ½ cup sugar≈ 100 g
- 6 cups bread flour≈ 762 g
- 1 cup EVERYTHING but the bagel spice blend≈ 125 g
- 8 oz package of softened cream cheese (cut into ¼” cubes)227 g
flour 889 gbatter 1852 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.
- Water52% · 30th percentile · median 59%
- Malt or sugar11% · 93rd percentile · median 4%
- Salt0.9% · 5th percentile · median 1.9%
- Yeast0.8% · 37th percentile · median 1.1%
Oven
- Temperature
- 350°F / 175°C
- median 425°F
- Time
- 45 minutes
- median 20 minutes
Keep exploring
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Nearest by baker's percentages: water, malt or sugar, salt, yeast.
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