Sourdough Bagels
leitesculinaria.com · 2020 · 8 bagels
Against 150 bagel recipes
More malt or sugar than 91% of recipes and less water than 89%.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- More malt or sugar than 91% of recipes: 10% of the flour weight against the typical recipe's 4%, about 2.5 times as much.
- Less water than 89% of recipes: 48% of the flour weight against the typical recipe's 59%.
- No yeast at all, where 82% of recipes use some (most of those 0.9 to 1.6% of the flour weight).
- More salt than 77% of recipes: 2.4% of the flour weight against the typical recipe's 1.9%.
Ingredients (7)
- 1 cup plus 2 teaspoons cool water (64°F | 18°C)≈ 247 g
- 5 1/4 ounces active starter (100% hydration)149 g
- 2 tablespoons granulated sugar≈ 25 g
- 18 ounces all-purpose or bread flour510 g
- 2 teaspoons fine sea salt≈ 12 g
- 1 tablespoon plus 1 teaspoon honey≈ 28 g
Toppings and extras
Listed, but not counted in the percentages below.
- Seeds for topping (poppy, sesame, or everything spice mix)n/a
flour 510 gbatter 971 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.
- Water48% · 10th percentile · median 59%
- Malt or sugar10% · 92nd percentile · median 4%
- Salt2.4% · 81st percentile · median 1.9%
- Yeast0% · 9th percentile · median 1.1%
Oven
- Temperature
- 425°F / 220°C
- median 425°F
- Time
- 22 to 25 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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