Jerusalem Bagels (Ka'ek al Quds)
AhmadAA · nigella.com · Serves: 4
Against 150 bagel recipes
More water than 93% of recipes and more salt than 98%.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- More water than 93% of recipes: 70% of the flour weight against the typical recipe's 59%.
- More salt than 98% of recipes: 3.6% of the flour weight against the typical recipe's 1.9%.
Ingredients (9)
- 500 grams strong white bread flour (sieved)500 g
- 320 millilitres warm water≈ 321 g
- 7 grams active dry yeast7 g
- 1 teaspoon sugar≈ 4.2 g
- 1 tablespoon salt≈ 18 g
- 1 tablespoon vegetable oil≈ 14 g
- 240 grams white sesame seeds240 g
- 1 tablespoon sugar≈ 13 g
- 2 tablespoons water≈ 30 g
flour 500 gbatter 1145 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.
- Water70% · 95th percentile · median 59%
- Malt or sugar3.3% · 40th percentile · median 4%
- Salt3.6% · 98th percentile · median 1.9%
- Yeast1.4% · 66th percentile · median 1.1%
Oven
- Temperature
- not stated
- median 425°F
- Time
- 12 to 15 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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