Oat Milk Bagels
Lisa Kitahara · okonomikitchen.com · 2024 · 5 bagels
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.
- More water than 87% of recipes: 68% of the flour weight against the typical recipe's 59%.
- Yeast in the middle half of recipes: 0.4% of the flour weight against the typical recipe's 1.1%.
Ingredients (5)
- 2 1/2 cups (360 g) bread flour360 g
- 1 cup (220-240 ml) oat milk*≈ 244 g
- 1 tbsp (18 g) condensed milk or honey sugar18 g
- 1/2 tsp (1.8) dry yeast≈ 1.6 g
- 1 1/2 tsp (7 g) salt7 g
flour 360 gbatter 631 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.
- Water68% · 88th percentile · median 59%
- Malt or sugar5% · 62nd percentile · median 4%
- Salt1.9% · 50th percentile · median 1.9%
- Yeast0.4% · 25th percentile · median 1.1%
Oven
- Temperature
- 425°F / 220°C
- median 425°F
- Time
- 20 to 25 minutes
- median 20 minutes
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