Chewy Everything Bagels
Susan Reid · kingarthurbaking.com · 6 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 (11)
- 1 cup (120g) King Arthur High-Gluten Flour120 g
- 1/2 cup (113g) water, cool113 g
- 1/16 teaspoon instant yeast≈ 0.2 g
- all of the startern/a
- 1/2 cup (113g) water, lukewarm113 g
- 1 teaspoon table salt≈ 6 g
- 2 cups (240g) King Arthur High-Gluten Flour240 g
- 1 1/2 teaspoons (2g) non-diastatic malt powder2 g
- 1 teaspoon instant yeast≈ 3.1 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 tablespoon (9g) non-diastatic malt powder, for the water bath9 g
- Everything Bagel Topping, or seeds of your choice, for toppingn/a
flour 360 gbatter 597 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% · 73rd percentile · median 59%
- Malt or sugar0% · 8th percentile · median 4%
- Salt1.7% · 38th percentile · median 1.9%
- Yeast0.9% · 40th percentile · median 1.1%
Oven
- Temperature
- 425°F / 220°C
- median 425°F
- Time
- 30 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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