Kabocha Bagels
Lisa Kitahara · okonomikitchen.com · 2018 · 6 bagels
Against 150 bagel recipes
Less water than 90% of recipes and more malt or sugar than 75%.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- Less water than 90% of recipes: 48% of the flour weight against the typical recipe's 59%.
- More malt or sugar than 75% of recipes: 7.4% of the flour weight against the typical recipe's 4%.
Ingredients (11)
- 432 g bread flour432 g
- 2 tsp (10 ml) oil, optional≈ 9 g
- 2.2 – 5.6 g instant dry yeast6 g
- 215 g cooked kabocha215 g
- 1 1/2 tbsp (22 g) brown sugar, packed22 g
- 140-150 ml water≈ 150 g
- 1 1/2 tsp (8.5 g) salt9 g
- 1 1/2 tsp cinnamon≈ 3.9 g
- 1/4 cup dairy free cream cheese≈ 58 g
- 1/2 tbsp maple syrup≈ 10 g
- 1/4-1/2 tsp cinnamon, to taste≈ 1 g
flour 432 gbatter 915 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.
- Water48% · 9th percentile · median 59%
- Malt or sugar7.4% · 77th percentile · median 4%
- Salt2% · 60th percentile · median 1.9%
- Yeast1.3% · 57th percentile · median 1.1%
Oven
- Temperature
- 425°F / 220°C
- median 425°F
- Time
- 18 to 22 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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