Marble Rye Bagels
Susan Reid · kingarthurbaking.com · 8 bagels
Get the method at kingarthurbaking.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- More salt than 90% of recipes: 2.8% of the flour weight against the typical recipe's 1.9%.
- Water in the middle half of recipes: 52% of the flour weight against the typical recipe's 59%.
Ingredients (14)
- 1 cup (227g) water227 g
- 2 3/4 cups (330g) King Arthur Unbleached Bread Flour330 g
- 1 cup (106g) King Arthur Pumpernickel Flour*106 g
- 1 tablespoon barley malt syrup or dark brown sugar≈ 14 g
- 2 teaspoons (12g) table salt12 g
- 1 tablespoon dill pickle juice or 2 teaspoons King Arthur Deli Rye Flavor≈ 15 g
- 2 teaspoons instant yeast or active dry yeast≈ 6 g
- 1 tablespoon caraway seeds, optional≈ 15 g
- 2 teaspoons burnt sugar syrup, (see baker's tips)≈ 8 g
- 2 teaspoons black cocoa≈ 3.6 g
Toppings and extras
Listed, but not counted in the percentages below.
- 3 quarts (2722g) water2722 g
- 2 tablespoons (18g) non-diastatic malt powder or 1 tablespoon (13g) dark brown sugar18 g
- 1 tablespoon (14g) granulated sugar14 g
- 1 large egg white, beaten with 2 teaspoons water≈ 33 g
flour 436 gbatter 737 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% · 29th percentile · median 59%
- Malt or sugar5.1% · 64th percentile · median 4%
- Salt2.8% · 92nd percentile · median 1.9%
- Yeast1.4% · 66th percentile · median 1.1%
Oven
- Temperature
- 450°F / 230°C
- median 425°F
- Time
- 20 minutes
- median 20 minutes
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Nearest by baker's percentages: water, malt or sugar, salt, yeast.
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