Bagels
Original in Dutch
Rudolph van Veen · 24kitchen.nl · 2013 · 6 porties
Against 150 bagel recipes
More yeast than 96% of recipes and no malt or sugar, unlike 84%.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- More yeast than 96% of recipes: 2.4% of the flour weight against the typical recipe's 1.1%, about twice as much.
- No malt or sugar at all, where 84% of recipes use some (most of those 2.8 to 7.5% of the flour weight).
- More salt than 77% of recipes: 2.4% of the flour weight against the typical recipe's 1.9%.
Ingredients (8)
- 500 g bloem500 g
- 265 ml water≈ 265 g
- 12 g gedroogde gist12 g
- 12 g zout12 g
- 20 g boter20 g
- 1 ei≈ 50 g
- sesamzaadn/a
- maanzaadn/a
flour 500 gbatter 859 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.
- Water53% · 32nd percentile · median 59%
- Malt or sugar0% · 8th percentile · median 4%
- Salt2.4% · 81st percentile · median 1.9%
- Yeast2.4% · 96th percentile · median 1.1%
Oven
- Temperature
- 400°F / 205°C
- median 425°F
- Time
- 35 minutes
- median 20 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: water, malt or sugar, salt, yeast.
Do something with it
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