Sourdough Bagels
natashaskitchen.com · 2026 · 8 servings
Against 150 bagel recipes
No yeast, unlike 82% of recipes and less water than 84%.
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).
- Less water than 84% of recipes: 50% of the flour weight against the typical recipe's 59%.
Ingredients (6)
- 125 g bubbly active sourdough starter (stirred down, about 1/2 cup)125 g
- 250 g filtered water* ((1 cup + 1 Tbsp))250 g
- 20 g honey ((1 Tbsp))20 g
- 10 g fine sea salt ((2 tsp))10 g
- 500 g bread flour,* spooned and leveled ((4 cups))500 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 Tbsp sugar (for boiling water)≈ 13 g
flour 500 gbatter 905 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 150 recipes. Shaded: the middle half. Tick: the median.
- Water50% · 15th percentile · median 59%
- Malt or sugar4% · 48th percentile · median 4%
- Salt2% · 60th percentile · median 1.9%
- Yeast0% · 9th percentile · median 1.1%
Oven
- Temperature
- 450°F / 230°C
- median 425°F
- Time
- 18 to 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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