Bagels
PJ Hamel · kingarthurbaking.com · 8 to 12 bagels
Against 150 bagel recipes
More yeast than 88% of recipes and more salt than 85%.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- More yeast than 88% of recipes: 1.9% of the flour weight against the typical recipe's 1.1%.
- More salt than 85% of recipes: 2.5% of the flour weight against the typical recipe's 1.9%.
- Water in the middle half of recipes: 63% of the flour weight against the typical recipe's 59%.
- Malt or sugar in the middle half of recipes: 1.9% of the flour weight against the typical recipe's 4%.
Ingredients (8)
- 1 tablespoon (9g) instant yeast9 g
- 4 cups (480g) King Arthur Unbleached Bread Flour480 g
- 2 teaspoons (12g) table salt12 g
- 1 tablespoon (9g) non-diastatic malt powder or 1 tablespoon (14g) dark brown sugar, or barley malt syrup9 g
- 1 1/3 cups (303g) water, lukewarm303 g
Toppings and extras
Listed, but not counted in the percentages below.
- 2 quarts (1814g) water1814 g
- 2 tablespoons (18g) non-diastatic malt powder or 2 tablespoons (28g) dark brown sugar, or barley malt syrup18 g
- 1 tablespoon (14g) granulated sugar14 g
flour 480 gbatter 813 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.
- Water63% · 74th percentile · median 59%
- Malt or sugar1.9% · 26th percentile · median 4%
- Salt2.5% · 87th percentile · median 1.9%
- Yeast1.9% · 90th percentile · median 1.1%
Oven
- Temperature
- 425°F / 220°C
- median 425°F
- Time
- 20 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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