Homemade Bagels
Val Goodrich · tasteofhome.com · 2018 · 1 dozen
Against 150 bagel recipes
Less salt than 79% of recipes.
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%.
- Yeast in the middle half of recipes: 0.6% of the flour weight against the typical recipe's 1.1%.
Ingredients (8)
- 1 teaspoon active dry yeast≈ 3.1 g
- 1-1/4 cups warm 2% milk (110° to 115°)≈ 305 g
- 1/2 cup butter, softened≈ 114 g
- 2 tablespoons sugar≈ 25 g
- 1 teaspoon salt≈ 6 g
- 1 large egg yolk, room temperature≈ 18 g
- 3-3/4 to 4-1/4 cups all-purpose flour≈ 500 g
- Sesame or poppy seeds, optionaln/a
flour 500 gbatter 971 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.
- Water61% · 65th percentile · median 59%
- Malt or sugar5% · 62nd percentile · median 4%
- Salt1.2% · 16th percentile · median 1.9%
- Yeast0.6% · 32nd percentile · median 1.1%
Oven
- Temperature
- not stated
- median 425°F
- Time
- 20 to 25 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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