Hearth Bagels
Brinna Sands · kingarthurbaking.com · 8 large bagels / Eight large bagels
Against 150 bagel recipes
No malt or sugar, unlike 84% of recipes and more yeast than 84%.
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).
- More yeast than 84% of recipes: 1.8% of the flour weight against the typical recipe's 1.1%.
- Salt in the middle half of recipes: 2.3% of the flour weight against the typical recipe's 1.9%.
Ingredients (9)
- 1 cup (227g) water, lukewarm227 g
- 2 teaspoons barley malt syrup≈ 10 g
- 2 teaspoons (7g) instant yeast or active dry yeast7 g
- 3 1/4 to 4 cups (390g to 482g) King Arthur Unbleached All-Purpose Flour390 g
- 1 1/2 teaspoons (9g) table salt9 g
Toppings and extras
Listed, but not counted in the percentages below.
- 3 quarts water≈ 2844 g
- 1 tablespoon (21g) barley malt syrup21 g
- 1 tablespoon (18g) table salt, optional18 g
- 1 large egg, beaten with 2 teaspoons water≈ 50 g
flour 390 gbatter 643 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.
- Water58% · 47th percentile · median 59%
- Malt or sugar0% · 8th percentile · median 4%
- Salt2.3% · 76th percentile · median 1.9%
- Yeast1.8% · 86th percentile · median 1.1%
Oven
- Temperature
- 450°F / 230°C
- median 425°F
- Time
- 15 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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