Jerusalem Bagel Recipe
themediterraneandish.com · 2020 · 6 bagels
Get the method at themediterraneandish.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.
- More water than 78% of recipes: 64% of the flour weight against the typical recipe's 59%.
- Yeast in the middle half of recipes: 1.6% of the flour weight against the typical recipe's 1.1%.
Ingredients (9)
- 4 ½ cup all-purpose flour or white bread flour≈ 572 g
- 2 tablespoon sugar≈ 25 g
- 2 teaspoon salt≈ 12 g
- 1 ½ cups whole milk (or unsweetened almond milk for vegan option) (warm)≈ 366 g
- 1 tablespoon active dry yeast (fast-action)≈ 9 g
- 1 teaspoon baking powder≈ 4.6 g
- Olive oiln/a
Toppings and extras
Listed, but not counted in the percentages below.
- 1 cup sesame seeds (I used raw white sesame seeds)≈ 237 g
- 1 to 2 tablespoons honey≈ 32 g
flour 572 gbatter 988 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.
- Water64% · 80th percentile · median 59%
- Malt or sugar4.4% · 54th percentile · median 4%
- Salt2.1% · 70th percentile · median 1.9%
- Yeast1.6% · 77th percentile · median 1.1%
Oven
- Temperature
- 450°F / 230°C
- median 425°F
- Time
- 10 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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