Bagel Recipe
John Kanell · preppykitchen.com · 2023 · 8 bagels
Get the method at preppykitchen.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 84% of recipes: 66% of the flour weight against the typical recipe's 59%.
- Salt in the middle half of recipes: 2.2% of the flour weight against the typical recipe's 1.9%.
Ingredients (9)
- 1½ cups warm water (100-110F (360ml))≈ 356 g
- 1 tablespoon sugar or barley malt syrup≈ 13 g
- 2¼ teaspoons active dry yeast ((0.25-ounce packet/7g))7 g
- 4½ cups bread flour (plus more for sprinkling (540g))540 g
- 2 teaspoons salt≈ 12 g
Toppings and extras
Listed, but not counted in the percentages below.
- 3 quarts water ((2.8L))≈ 2844 g
- 3 tablespoons sugar or barley malt syrup≈ 38 g
- 1 teaspoon baking soda≈ 6 g
- Toppings (such as everything bagel seasoning, sesame seeds, poppy seeds, dried minced onion)n/a
flour 540 gbatter 927 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.
- Water66% · 85th percentile · median 59%
- Malt or sugar2.3% · 29th percentile · median 4%
- Salt2.2% · 73rd percentile · median 1.9%
- Yeast1.3% · 57th percentile · median 1.1%
Oven
- Temperature
- 425°F / 220°C
- median 425°F
- Time
- 15 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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