Asiago Bagels
tarasmulticulturaltable.com · 2025 · 8 Bagels
Get the method at tarasmulticulturaltable.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.
- Less salt than 79% of recipes: 1.2% of the flour weight against the typical recipe's 1.9%.
- Water above the middle half: 63% of the flour weight against the typical recipe's 59%, more than 74% of recipes use.
Ingredients (11)
- 1 1/3 cups (315 milliliters) lukewarm water (105-115˚F, 40-46˚C)≈ 316 g
- 2 1/4 teaspoons (7 grams) active dry yeast7 g
- 4 cups (500 grams) bread flour500 g
- 1 teaspoon salt≈ 6 g
- 1 1/2 tablespoons (22 milliliters) malt syrup or honey≈ 32 g
- 5 ounces (142 grams) freshly shredded Asiago cheese142 g
Toppings and extras
Listed, but not counted in the percentages below.
- 8 cups (2 liters) water≈ 1896 g
- 2 tablespoons (30 milliliters) malt syrup or honey≈ 42 g
- 1 tablespoon baking soda≈ 18 g
- 1 large egg white≈ 33 g
- 3 ounces (85 grams) freshly shredded Asiago cheese85 g
flour 500 gbatter 1003 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.
- Water63% · 75th percentile · median 59%
- Malt or sugar6.3% · 70th percentile · median 4%
- Salt1.2% · 16th percentile · median 1.9%
- Yeast1.4% · 66th percentile · median 1.1%
Oven
- Temperature
- 450°F / 230°C
- median 425°F
- Time
- 12 to 15 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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