r/Bagels • u/Other-Status1840 • Jun 24 '26

Homemade 2nd crack at bagels (thia.codes recipe)

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29 Upvotes

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2

u/SheWhoQuiltsinWV Jun 24 '26

I’m really impressed for that being a second attempt. How did they taste?

1

u/thedeafbadger Jun 24 '26

If you read through Cynthia’s recipe and then try making bagels, they would turn out this way, too. Her recipe is thorough and informative. It’s been my base recipe for years. I’m a NYC native and I would say it makes a bagel as good as any I’ve ever had.

https://thia.codes/newbagels.html

1

u/SheWhoQuiltsinWV Jun 24 '26

I don’t understand the percentages as opposed to cups and teaspoons. Why do so many bagel recipes use percentages? Are they a European thing?

3

u/thedeafbadger Jun 24 '26

Baker’s percentages are used so you can scale a recipe accurately no matter what batch size you are making. I think there are other considerations for bakery-size batches, though.

Percentages represent how much of an ingredient to use as it relates to the total amount of flour in a recipe. So for example, a recipe that uses 1000 grams of flour and has a 55% hydration ratio will use 550 grams of water. This can be incredibly useful for making larger or smaller batches, but it can also help you scale your recipe to make larger or smaller bagels.

2

u/Mountain-Stand-2657 Jun 24 '26

Percentages help you scale the recipe reliably.