Water Bagels
King Arthur Baking · kingarthurbaking.com · 16 to 20 bagels
Against 150 bagel recipes
More salt than 88% of recipes and more water than 84%.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- More salt than 88% of recipes: 2.6% of the flour weight against the typical recipe's 1.9%.
- More water than 84% of recipes: 66% of the flour weight against the typical recipe's 59%.
Ingredients (9)
- 2 1/4 teaspoons active dry yeast or instant yeast≈ 7 g
- 2 cups (454g) water, lukewarm454 g
- 1/4 cup (35g) non-diastatic malt powder35 g
- 2 tablespoons (25g) granulated sugar25 g
- 1 tablespoon (18g) table salt18 g
- 5 3/4 cups (690g) King Arthur Unbleached All-Purpose Flour690 g
Toppings and extras
Listed, but not counted in the percentages below.
- 2 quarts (1814g) water1814 g
- 2 tablespoons (18g) non-diastatic malt powder18 g
- 1 tablespoon (14g) granulated sugar14 g
flour 690 gbatter 1229 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.
- Water66% · 85th percentile · median 59%
- Malt or sugar3.6% · 42nd percentile · median 4%
- Salt2.6% · 90th percentile · median 1.9%
- Yeast1% · 44th percentile · median 1.1%
Oven
- Temperature
- 425°F / 220°C
- median 425°F
- Time
- 20 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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