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Homemade Cinnamon Raisin Bagels

Sally · sallysbakingaddiction.com · 2015 · 8 bagels

Against 150 bagel recipes

More water than 89% of recipes and more malt or sugar than 86%.

What the 25 “homemade” bagel recipes do differently →

Get the method at sallysbakingaddiction.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 89% of recipes: 68% of the flour weight against the typical recipe's 59%.
  • More malt or sugar than 86% of recipes: 9.8% of the flour weight against the typical recipe's 4%, about 2.5 times as much.
  • Yeast in the middle half of recipes: 1.6% of the flour weight against the typical recipe's 1.1%.
  • Salt in the middle half of recipes: 2.3% of the flour weight against the typical recipe's 1.9%.
Water: 68%, 90th percentileMalt or sugar: 9.8%, 87th percentileSalt: 2.3%, 76th percentileYeast: 1.6%, 77th percentileWaterMalt orsugarSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (13)

  • 1 and 1/2 cups (360ml) warm water≈ 356 g
  • 2 and 3/4 teaspoons instant or active dry yeast*≈ 9 g
  • 4 cups (520g) bread flour (spooned & leveled), plus more for work surface and hands*520 g
  • 1 Tablespoon (13g) packed light or dark brown sugar (or barley malt syrup)*13 g
  • 2 teaspoons salt≈ 12 g
  • 1 teaspoon pure vanilla extract≈ 4.2 g
  • 3/4 cup (110g) raisins110 g
  • 3 Tablespoons (38g) granulated sugar38 g
  • 1 teaspoon ground cinnamon≈ 2.6 g

Toppings and extras

Listed, but not counted in the percentages below.

  • coating the bowl: nonstick spray or 1 Tablespoon olive oiln/a
  • 2 quarts water≈ 1896 g
  • 1/4 cup (85g/60ml) honey (or barley malt syrup)*85 g
  • 1 egg white beaten with 1 Tablespoon water≈ 33 g

flour 520 gbatter 1064 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% · 90th percentile
  • Malt or sugar9.8% · 87th percentile
  • Salt2.3% · 76th percentile
  • Yeast1.6% · 77th percentile

Oven

Temperature
425°F / 220°C
median 425°F
Time
20 to 25 minutes
median 20 minutes

Keep exploring

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Nearest by baker's percentages: water, malt or sugar, salt, yeast.

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