New Wave Sourdough Bagels
Maurizio Leo · theperfectloaf.com · 2026 · 12 bagels
Against 150 bagel recipes
More water than 88% of recipes and no yeast, unlike 82%.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- More water than 88% of recipes: 68% of the flour weight against the typical recipe's 59%.
- No yeast at all, where 82% of recipes use some (most of those 0.9 to 1.6% of the flour weight).
Ingredients (18)
- 90g medium-protein white flour90 g
- 81g water81 g
- 18g superfine (caster) sugar18 g
- 36g ripe sourdough starter, 100% hydration36 g
- 406g high-protein white flour (12–14% protein)406 g
- 271g medium-protein white flour (or all purpose flour)271 g
- 90g whole wheat flour90 g
- 45g whole rye flour45 g
- 23g barley malt syrup (or honey)23 g
- 9g diastatic malt powder9 g
- 460g water 1460 g
- 72g water 272 g
- 18g fine sea salt18 g
- 226g ripe levain (from above)226 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 gallon water≈ 3791 g
- 1 teaspoon baking soda≈ 6 g
- 5 tablespoons barley malt syrup≈ 74 g
- Sesame seeds, poppy seeds, everything seasoning, flaky salt, or plainn/a
flour 902 gbatter 1845 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.
- Water68% · 88th percentile · median 59%
- Malt or sugar4.5% · 55th percentile · median 4%
- Salt2% · 60th percentile · median 1.9%
- Yeast0% · 9th percentile · median 1.1%
Oven
- Temperature
- 500°F / 260°C
- median 425°F
- Time
- 60 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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