Asiago Bagels
PJ Hamel · kingarthurbaking.com · 12 bagels
Against 150 bagel recipes
No malt or sugar, unlike 84% of recipes.
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).
- Water in the middle half of recipes: 63% of the flour weight against the typical recipe's 59%.
Ingredients (12)
- 1/2 cup (60g) King Arthur Unbleached Bread Flour60 g
- 1/4 cup (57g) water, cool57 g
- pinch of instant yeast≈ 0.4 g
- 4 cups (480g) King Arthur Unbleached Bread Flour480 g
- 1 1/4 cups (283g) water, cool283 g
- 1 3/4 teaspoons (11g) table salt11 g
- 1 1/2 teaspoons instant yeast≈ 4.7 g
- 3/4 cup (113g) Asiago cheese, cut into 1/2" cubes113 g
Toppings and extras
Listed, but not counted in the percentages below.
- water, to fill a 10"-diameter pan about 1" deepn/a
- 1 tablespoon baking soda≈ 18 g
- 1 tablespoon (9g) non-diastatic malt powder or 1 tablespoon (13g) light brown sugar or dark brown sugar9 g
- 3/4 cup (85g) Asiago cheese, shredded85 g
flour 540 gbatter 1009 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.
- Water63% · 74th percentile · median 59%
- Malt or sugar0% · 8th percentile · median 4%
- Salt2% · 60th percentile · median 1.9%
- Yeast0.9% · 40th percentile · median 1.1%
Oven
- Temperature
- 425°F / 220°C
- median 425°F
- Time
- 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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