Sourdough Bagels
David Turner · kingarthurbaking.com · 12
Against 150 bagel recipes
No yeast, unlike 82% of recipes and more malt or sugar than 78%.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- No yeast at all, where 82% of recipes use some (most of those 0.9 to 1.6% of the flour weight).
- More malt or sugar than 78% of recipes: 7.5% of the flour weight against the typical recipe's 4%.
- Less water than 78% of recipes: 51% of the flour weight against the typical recipe's 59%.
Ingredients (9)
- 7 cups (840g) King Arthur Unbleached Bread Flour840 g
- 1 3/4 cups plus 2 tablespoons (425g) water, lukewarm425 g
- 1 cup (227g) ripe sourdough starter227 g
- 3 tablespoons (63g) honey63 g
- 1 tablespoon (18g) table salt18 g
Toppings and extras
Listed, but not counted in the percentages below.
- about 2 quarts (2000g) water2000 g
- 1 tablespoon (21g) honey21 g
- 1/2 teaspoon (3g) table salt3 g
- 2/3 cup (94g) Everything Bagel Topping, sesame seeds, or poppy seeds, or the seeds of your choice94 g
flour 840 gbatter 1573 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 150 recipes. Shaded: the middle half. Tick: the median.
- Water51% · 22nd percentile · median 59%
- Malt or sugar7.5% · 80th percentile · median 4%
- Salt2.1% · 70th percentile · median 1.9%
- Yeast0% · 9th percentile · median 1.1%
Oven
- Temperature
- 475°F / 245°C
- median 425°F
- Time
- 25 to 28 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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