Fantastic (and Easy!) Homemade Bagels
Mel · melskitchencafe.com · 2008 · 12 bagels
Against 150 bagel recipes
No malt or sugar, unlike 84% of recipes.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- No malt or sugar at all, where 84% of recipes use some (most of those 2.8 to 7.5% of the flour weight).
- Water in the middle half of recipes: 62% of the flour weight against the typical recipe's 59%.
Ingredients (9)
- 1/2 cup unbleached bread flour≈ 64 g
- 1/4 cup cool water≈ 59 g
- Pinch of instant yeast (I used active-dry yeast and it worked great)≈ 0.4 g
- 4 cups unbleached bread flour≈ 508 g
- 1 1/4 cups cool water≈ 296 g
- 1 3/4 teaspoons salt≈ 11 g
- 1 1/2 teaspoons instant yeast (again, I used active-dry yeast and it worked great)≈ 4.7 g
Toppings and extras
Listed, but not counted in the percentages below.
- Water to fill a 10"-diameter pan about 1" deepn/a
- 1 tablespoon non-diastatic malt powder or brown sugar (I used brown sugar)≈ 14 g
flour 572 gbatter 943 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.
- Water62% · 70th percentile · median 59%
- Malt or sugar0% · 8th percentile · median 4%
- Salt1.8% · 43rd percentile · median 1.9%
- Yeast0.9% · 40th percentile · median 1.1%
Oven
- Temperature
- 425°F / 220°C
- median 425°F
- Time
- 25 minutes
- median 20 minutes
Keep exploring
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Nearest by baker's percentages: water, malt or sugar, salt, yeast.
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