Best Sourdough Bagels (Soft, Chewy, Easy!)
Emilie Raffa · theclevercarrot.com · 2021 · 8 bagels
Against 150 bagel recipes
No yeast, unlike 82% of recipes and less water than 84%.
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).
- Less water than 84% of recipes: 50% of the flour weight against the typical recipe's 59%.
Ingredients (7)
- 150 g (3⁄4 cup) bubbly, active sourdough starter150 g
- 250 g (1 cup plus 2 tsp) warm water (See Notes below for temperature range)250 g
- 24 g (2 tbsp) granulated sugar24 g
- 500 g (4 cups plus 2 tbsp) King Arthur bread flour500 g
- 9 g (1 1⁄2 tsp) fine sea salt9 g
Toppings and extras
Listed, but not counted in the percentages below.
- 20 g (1 tbsp) honey20 g
- Mixed seeds, such as poppy, sesame, fennel, flax and sun flower seeds or Everything Bagel Spice.n/a
flour 500 gbatter 933 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 150 recipes. Shaded: the middle half. Tick: the median.
- Water50% · 15th percentile · median 59%
- Malt or sugar4.8% · 59th percentile · median 4%
- Salt1.8% · 43rd 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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