Homemade Sourdough Bagels
melskitchencafe.com · 2025 · 12 bagels
Against 150 bagel recipes
No yeast, unlike 82% of recipes and more malt or sugar than 81%.
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 81% of recipes: 8.3% of the flour weight against the typical recipe's 4%, about twice as much.
- More salt than 77% of recipes: 2.4% of the flour weight against the typical recipe's 1.9%.
Ingredients (10)
- 2 cups room temperature water≈ 474 g
- 3/4 cup ripe and bubbly sourdough starter (see note)≈ 180 g
- 6 cups bread flour≈ 762 g
- 1 tablespoon salt≈ 18 g
- 3 tablespoons honey≈ 63 g
Toppings and extras
Listed, but not counted in the percentages below.
- 3 quarts water≈ 2844 g
- 3 to 4 tablespoons honey≈ 74 g
- 1 large egg white≈ 33 g
- 1 tablespoon water≈ 15 g
- Sesame seeds, Everything Bagel seasoning, grated Parmesan or Asiago cheese, coarse salt, cinnamon and sugar, etc.n/a
flour 762 gbatter 1497 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 sugar8.3% · 82nd 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
- 20 to 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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