Montreal Bagels
Susan Reid · kingarthurbaking.com · 8 bagels
Against 150 bagel recipes
Close to the middle of 150 bagel recipes on every ingredient.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- Yeast in the middle half of recipes: 1.6% of the flour weight against the typical recipe's 1.1%.
- Salt in the middle half of recipes: 1.5% of the flour weight against the typical recipe's 1.9%.
Ingredients (8)
- 1 cup (227g) water, lukewarm227 g
- 2 teaspoons maple syrup≈ 13 g
- 2 teaspoons instant yeast or active dry yeast≈ 6 g
- 3 1/4 to 3 1/2 cups (390g to 420g) King Arthur Unbleached Bread Flour390 g
- 1 teaspoon (6g) table salt6 g
- 3/4 cup (106g) sesame seeds or poppy seeds106 g
Toppings and extras
Listed, but not counted in the percentages below.
- 3 quarts (2722g) water2722 g
- 1/3 cup (113g) honey or 1/4 cup (85g) barley malt syrup113 g
flour 390 gbatter 749 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 sugar3.4% · 41st percentile · median 4%
- Salt1.5% · 30th percentile · median 1.9%
- Yeast1.6% · 77th percentile · median 1.1%
Oven
- Temperature
- 475°F / 245°C
- median 425°F
- Time
- 18 to 23 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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