Cinnamon Raisin Bagels
Lisa Kitahara · okonomikitchen.com · 2024
Get the method at okonomikitchen.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- Less salt than 91% of recipes: 1% of the flour weight against the typical recipe's 1.9%, about half as much.
- Water below the middle half: 51% of the flour weight against the typical recipe's 59%, less than 74% of recipes use.
- Yeast in the middle half of recipes: 0.4% of the flour weight against the typical recipe's 1.1%.
Ingredients (12)
- 3/4 cup + 3 tbsp (238 ml) water≈ 222 g
- 2 1/2 tbsp (30 g) packed brown sugar30 g
- 2/3 tsp (3.5 g) dry yeast (0.8%)3.5 g
- 3 cups + 1 tbsp + 1/2 tbsp (432 g) bread flour432 g
- 1 1/2 tsp (8 g) salt8 g
- 1/3 cup (65 g) raisins, soaked in water65 g
- 2 tsp (8 g) cinnamon8 g
- 1 tbsp (15 ml) water≈ 15 g
- 1/3 cup + 2 tbsp (112 g) sourdough discard112 g
- 3/4 cup (183 ml) water≈ 178 g
- 2 1/2 cup + 3 tbsp (375 g) bread flour375 g
- 1/2 tsp (2 g) cinnamon2 g
flour 807 gbatter 1450 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.
- Water51% · 25th percentile · median 59%
- Malt or sugar3.7% · 43rd percentile · median 4%
- Salt1% · 7th percentile · median 1.9%
- Yeast0.4% · 25th percentile · median 1.1%
Oven
- Temperature
- 450°F / 230°C
- median 425°F
- Time
- 20 to 25 minutes
- median 20 minutes
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