Frühstücksbagel
Original in German
Christina Bauer · backenmitchristina.at · 2026
Against 150 bagel recipes
More water than 93% 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 water than 93% of recipes: 70% of the flour weight against the typical recipe's 59%.
- No malt or sugar at all, where 84% of recipes use some (most of those 2.8 to 7.5% of the flour weight).
- Less yeast than 79% of recipes: 0.3% of the flour weight against the typical recipe's 1.1%, under a third as much.
Ingredients (14)
- 290 g lauwarmes Wasser290 g
- 60 g Naturjoghurt60 g
- 400 g Weizenmehl 700400 g
- 100 g Roggenmehl 960100 g
- 10 g Salz10 g
- 10 g Backmalz10 g
- 5 g frische Germ5 g
- Sesamn/a
- Eiern/a
- Frischkäsen/a
- Kräutersalzn/a
- Ruccolan/a
- Räucherlachsn/a
- Kresse/Sprossenn/a
flour 500 gbatter 875 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.
- Water70% · 95th percentile · median 59%
- Malt or sugar0% · 8th percentile · median 4%
- Salt2% · 60th percentile · median 1.9%
- Yeast0.3% · 20th percentile · median 1.1%
Oven
- Temperature
- 400°F / 205°C
- median 425°F
- Time
- 20 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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