Martin's Bagels
Martin Philip · kingarthurbaking.com · 12
Against 150 bagel recipes
More salt than 98% of recipes and more water than 82%.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- More salt than 98% of recipes: 4.2% of the flour weight against the typical recipe's 1.9%, about twice as much.
- More water than 82% of recipes: 65% of the flour weight against the typical recipe's 59%.
- Yeast in the middle half of recipes: 0.4% of the flour weight against the typical recipe's 1.1%.
Ingredients (10)
- 1 1/4 cups plus 2 tablespoons (166g) King Arthur Unbleached All-Purpose Flour166 g
- 1/4 teaspoon instant yeast≈ 0.8 g
- 3/4 cup plus 2 tablespoons (198g) water, lukewarm (75° to 80°F)198 g
- 1 1/2 cups (340g) water, lukewarm*340 g
- 5 1/2 cups (660g) King Arthur Unbleached All-Purpose Flour660 g
- 2 3/4 teaspoons (17g) table salt17 g
- 3/4 teaspoon instant yeast≈ 2.3 g
- 2 tablespoons (43g) barley malt syrup or molasses43 g
- 1 tablespoon (18g) table salt18 g
Toppings and extras
Listed, but not counted in the percentages below.
- sesame seeds, coarse salt, dehydrated onion, poppy seeds, or [product-link]Everything Bagel Topping[/product-link]n/a
flour 826 gbatter 1445 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.
- Water65% · 83rd percentile · median 59%
- Malt or sugar5.2% · 64th percentile · median 4%
- Salt4.2% · 99th percentile · median 1.9%
- Yeast0.4% · 25th percentile · median 1.1%
Oven
- Temperature
- 475°F / 245°C
- median 425°F
- Time
- 120 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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