Asiago Bagels
Taste of Home Editorial Team · tasteofhome.com · 2018 · 1 dozen
Against 150 bagel recipes
More yeast than 96% of recipes and more malt or sugar than 85%.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- More yeast than 96% of recipes: 2.7% of the flour weight against the typical recipe's 1.1%, about 2.5 times as much.
- More malt or sugar than 85% of recipes: 9.1% of the flour weight against the typical recipe's 4%, about 2.5 times as much.
Ingredients (13)
- 1 cup water (70° to 80°)≈ 237 g
- 2 large eggs, room temperature≈ 100 g
- 1/4 cup plus 1 tablespoon olive oil≈ 68 g
- 2 tablespoons honey≈ 42 g
- 3/4 cup shredded Asiago cheese, divided≈ 178 g
- 1/3 cup nonfat dry milk powder≈ 23 g
- 1-1/2 teaspoons salt≈ 9 g
- 1 teaspoon dried basil≈ 4.9 g
- 2 cups whole wheat flour≈ 256 g
- 1-1/2 cups plus 2 tablespoons all-purpose flour≈ 203 g
- 4 teaspoons active dry yeast≈ 12 g
- 1 large egg white≈ 33 g
- 1 tablespoon water≈ 15 g
flour 459 gbatter 1181 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.
- Water60% · 52nd percentile · median 59%
- Malt or sugar9.1% · 86th percentile · median 4%
- Salt2% · 60th percentile · median 1.9%
- Yeast2.7% · 97th percentile · median 1.1%
Oven
- Temperature
- 400°F / 205°C
- median 425°F
- Time
- 15 to 20 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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