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Sourdough Bagel

Maurizio Leo · theperfectloaf.com · 2020 · 12 bagels

Against 150 bagel recipes

No yeast, unlike 82% of recipes.

What the 19 “sourdough” bagel recipes do differently →

Get the method at theperfectloaf.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.

  • No yeast at all, where 82% of recipes use some (most of those 0.9 to 1.6% of the flour weight).
  • Water in the middle half of recipes: 55% of the flour weight against the typical recipe's 59%.
Water: 55%, 38th percentileMalt or sugar: 3%, 38th percentileSalt: 1.9%, 50th percentileYeast: 0%, 9th percentileWaterMalt orsugarSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (10)

  • 116g high protein flour116 g
  • 58g water58 g
  • 23g sourdough starter, ripe23 g
  • 848g high protein flour848 g
  • 472g water472 g
  • 29g sugar, caster29 g
  • 29g barley malt syrup29 g
  • 18g salt18 g
  • 7g diastatic malt7 g
  • 197g levain197 g

flour 964 gbatter 1797 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.

  • Water55% · 38th percentile
  • Malt or sugar3% · 38th percentile
  • Salt1.9% · 50th percentile
  • Yeast0% · 9th percentile

Oven

Temperature
475°F / 245°C
median 425°F
Time
120 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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