Bagels
Original in French
Virginie Fouquet · chefnini.com · Pour 8 bagels:
Against 150 bagel recipes
Close to the middle of 150 bagel recipes on every ingredient.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- Malt or sugar in the middle half of recipes: 6% of the flour weight against the typical recipe's 4%.
- Water in the middle half of recipes: 61% of the flour weight against the typical recipe's 59%.
Ingredients (10)
- 15cl d’eau≈ 150 g
- 15cl de lait≈ 155 g
- 30g de sucre30 g
- 1/2cs de sel≈ 9 g
- 40 g de beurre40 g
- 500 g de farine T65500 g
- 1 sachet de levure de boulanger déshydratée6 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 litre d’eau≈ 1002 g
- 50 g de bicarbonate de sodium50 g
- graines de pavot ou de sésamen/a
flour 500 gbatter 890 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.
- Water61% · 65th percentile · median 59%
- Malt or sugar6% · 68th percentile · median 4%
- Salt1.8% · 43rd percentile · median 1.9%
- Yeast1.1% · 49th percentile · median 1.1%
Oven
- Temperature
- 400°F / 205°C
- median 425°F
- Time
- 15 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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