Bagels
Original in French
Piratage Culinaire · chefsimon.com · 2012
Against 150 bagel recipes
More yeast than 98% of recipes and more malt or sugar than 90%.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- More yeast than 98% of recipes: 3.6% of the flour weight against the typical recipe's 1.1%, about 3.5 times as much.
- More malt or sugar than 90% of recipes: 10% of the flour weight against the typical recipe's 4%, about 2.5 times as much.
- Less water than 87% of recipes: 49% of the flour weight against the typical recipe's 59%.
Ingredients (12)
- 330 gr de farine330 g
- 1 cuillère à café de sel fin≈ 6 g
- 12 gr de levure de boulanger12 g
- 2 jaunes d'oeufs≈ 36 g
- 16 gr de beurre à température ambiante16 g
- 1 cuillère à soupe de miel liquide≈ 21 g
- 8 cl de lait entier≈ 83 g
- 8 cl d'eau≈ 80 g
- 1 cuillère à soupe de sucre≈ 13 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 cuillère à soupe de bicarbonate≈ 18 g
- 1 blanc d'oeuf≈ 33 g
- des graines de pavot ou de sésame (facultatif)n/a
flour 330 gbatter 596 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.
- Water49% · 12th percentile · median 59%
- Malt or sugar10% · 91st percentile · median 4%
- Salt1.8% · 43rd percentile · median 1.9%
- Yeast3.6% · 99th percentile · median 1.1%
Oven
- Temperature
- not stated
- median 425°F
- Time
- not stated
- 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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