Rye Bagels

Ingredients (18)

• 1/2 cup dark rye flour≈ 63 g
• 1/4 teaspoon fine sea salt≈ 1.5 g
• 1/8 teaspoon instant yeast≈ 0.4 g
• 1/3 cup cold (65° to 70°F | 18° to 21°C) water≈ 79 g
• 2/3 cup lukewarm (98º to 105ºF | 37° to 41°C) water≈ 158 g
• 1 teaspoon instant yeast≈ 3.1 g
• 2 cups bread flour, plus extra for dusting≈ 254 g
• 3/4 cup whole wheat flour≈ 96 g
• 3 tablespoons whole milk≈ 46 g
• 1 tablespoon plus 1 1/2 teaspoons granulated sugar≈ 19 g
• 1 1/2 teaspoons fine sea salt≈ 9 g
• 1 teaspoon barley malt syrup*≈ 4.9 g

Toppings and extras

Listed, but not counted in the percentages below.

• 1 1/2 teaspoons caraway seeds≈ 7 g
• 1 1/2 teaspoons nigella seeds≈ 7 g
• 1 1/2 teaspoons poppy seeds≈ 7 g
• 1 tablespoon plus 1 1/2 teaspoons sesame seeds≈ 22 g
• 3 tablespoons onion flakes≈ 44 g
• 1/4 cup barley malt syrup≈ 59 g

flour 413 gbatter 733 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.

• Water69% · 91st percentile · median 59%
• Malt or sugar4.6% · 56th percentile · median 4%
• Salt2.5% · 87th percentile · median 1.9%
• Yeast0.8% · 37th percentile · median 1.1%

Oven

Temperature

400°F / 205°C

median 425°F

Time

15 minutes

median 20 minutes