Homemade Bagels Recipe
Sally · sallysbakingaddiction.com · 2019 · 8 bagels
Against 150 bagel recipes
More water than 92% of recipes.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- More water than 92% of recipes: 69% of the flour weight against the typical recipe's 59%.
- Salt in the middle half of recipes: 2.3% of the flour weight against the typical recipe's 1.9%.
Ingredients (8)
- 1 and 1/2 cups (360g/ml) warm water (between 100–110°F/38–43°C)360 g
- 2 and 3/4 teaspoons (8g) instant or active dry yeast*8 g
- 1 Tablespoon barley malt syrup, granulated sugar, or brown sugar*≈ 14 g
- 4 cups (520g) bread flour (spooned & leveled), plus more as needed*520 g
- 2 teaspoons salt≈ 12 g
Toppings and extras
Listed, but not counted in the percentages below.
- 2 quarts (1.9L) water≈ 1896 g
- 1/4 cup (85g) barley malt syrup or honey85 g
- egg wash: 1 egg white beaten with 1 Tablespoon water≈ 33 g
flour 520 gbatter 914 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.
- Water69% · 92nd percentile · median 59%
- Malt or sugar2.7% · 35th percentile · median 4%
- Salt2.3% · 76th percentile · median 1.9%
- Yeast1.5% · 73rd percentile · median 1.1%
Oven
- Temperature
- 425°F / 220°C
- median 425°F
- Time
- 20 to 25 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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