Homemade Everything Bagels
Sally · sallysbakingaddiction.com · 2015 · 8 bagels
Against 150 bagel recipes
More water than 89% of recipes.
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%.
- 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%.
Ingredients (14)
- 1 and 1/2 cups (360ml) warm water (between 100-110°F, 38-43°C)≈ 356 g
- 2 and 3/4 teaspoons instant or active dry yeast*≈ 9 g
- 4 cups (520g) bread flour* (spooned & leveled)520 g
- 1 Tablespoon packed light or dark brown sugar (or barley malt syrup)*≈ 14 g
- 2 teaspoons salt≈ 12 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
- 2 Tablespoons poppy seeds≈ 30 g
- 2 Tablespoons sesame seeds≈ 30 g
- 1 Tablespoon dried minced onion≈ 15 g
- 1 Tablespoon dried garlic flakes≈ 15 g
- 1 Tablespoon coarse sea salt or flaky sea salt≈ 8 g
- egg wash: 1 egg white beaten with 1 Tablespoon water≈ 33 g
flour 520 gbatter 910 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 · median 59%
- Malt or sugar2.7% · 35th percentile · median 4%
- Salt2.3% · 76th percentile · median 1.9%
- Yeast1.6% · 77th 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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