Pretzel bagel
Original in Italian
Il Cucchiaio d'Argento · cucchiaio.it · 2021
Get the method at cucchiaio.it →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- Less salt than 79% of recipes: 1.2% of the flour weight against the typical recipe's 1.9%.
- Yeast in the middle half of recipes: 1.4% of the flour weight against the typical recipe's 1.1%.
Ingredients (10)
- 250 g di farina 0250 g
- 250 g di farina manitoba250 g
- 7 g di lievito di birra disidratato7 g
- 20 g di zucchero semolato20 g
- 300 ml di acqua tiepida≈ 301 g
- 6 g di sale fino6 g
Toppings and extras
Listed, but not counted in the percentages below.
- 4 cucchiai di bicarbonato≈ 72 g
- 1 uovo≈ 50 g
- sale Maldonn/a
- 60 g di burro fuso60 g
flour 500 gbatter 834 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.
- Water60% · 59th percentile · median 59%
- Malt or sugar4% · 48th percentile · median 4%
- Salt1.2% · 16th percentile · median 1.9%
- Yeast1.4% · 66th percentile · median 1.1%
Oven
- Temperature
- not stated
- median 425°F
- Time
- 10 minutes
- median 20 minutes
Keep exploring
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