New York Style Bagels
tarasmulticulturaltable.com · 2017 · 8 Bagels
Against 150 bagel recipes
No malt or sugar, unlike 84% of recipes.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- No malt or sugar at all, where 84% of recipes use some (most of those 2.8 to 7.5% of the flour weight).
- Salt in the middle half of recipes: 1.7% of the flour weight against the typical recipe's 1.9%.
Ingredients (12)
- 2 1/4 teaspoon (7 grams) active dry yeast7 g
- 1 1/4 cups (300 milliliters) lukewarm water (105-115˚F, 40-46˚C)≈ 296 g
- 4 cups (520 grams) bread flour520 g
- 1 1/2 teaspoons salt≈ 9 g
- 1 1/2 tablespoons (22 milliliters) malt syrup≈ 22 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≈ 30 g
- 1 tablespoon baking soda≈ 18 g
- 1 egg white≈ 33 g
- Poppy seedsn/a
- Sesame seedsn/a
- Everything Bagel Spicen/a
flour 520 gbatter 855 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.
- Water57% · 43rd percentile · median 59%
- Malt or sugar0% · 8th percentile · median 4%
- Salt1.7% · 38th percentile · median 1.9%
- Yeast1.3% · 57th percentile · median 1.1%
Oven
- Temperature
- 450°F / 230°C
- median 425°F
- Time
- 10 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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