Sourdough Bagels
Michelle · siftandsimmer.com · 2020 · 10
Against 150 bagel recipes
No yeast, unlike 82% of recipes.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- No yeast at all, where 82% of recipes use some (most of those 0.9 to 1.6% of the flour weight).
- Salt in the middle half of recipes: 1.4% of the flour weight against the typical recipe's 1.9%.
Ingredients (7)
- 90 g active sourdough starter90 g
- 270 g warm water270 g
- 1 Tbsp granulated sugar≈ 13 g
- 500 g all-purpose flour500 g
- 7 g sea salt7 g
Toppings and extras
Listed, but not counted in the percentages below.
- 8 C water (for boiling)≈ 1896 g
- 2 Tbsp honey≈ 42 g
flour 500 gbatter 880 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.
- Water54% · 35th percentile · median 59%
- Malt or sugar2.5% · 31st percentile · median 4%
- Salt1.4% · 26th percentile · median 1.9%
- Yeast0% · 9th 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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