Bagels au Kitchenaid
Original in French
Marie Dubuc · cuisineaz.com · 2023 · 6
Get the method at cuisineaz.com →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.
- More yeast than 92% of recipes: 2% of the flour weight against the typical recipe's 1.1%.
- Salt in the middle half of recipes: 1.6% of the flour weight against the typical recipe's 1.9%.
Ingredients (8)
- 550 g Farine550 g
- 330 ml Eau tiède≈ 331 g
- 3 c. à soupe Bicarbonate de soude≈ 54 g
- 1.5 c. à soupe Sucre en poudre≈ 19 g
- 2 sachet(s) Levure de boulangerie11 g
- 1 Œuf(s)≈ 50 g
- 1.5 c. à café Sel≈ 9 g
- 1.5 c. à café Mélange de graines≈ 7 g
flour 550 gbatter 1031 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 sugar3.4% · 41st percentile · median 4%
- Salt1.6% · 35th percentile · median 1.9%
- Yeast2% · 94th percentile · median 1.1%
Oven
- Temperature
- 350°F / 175°C
- median 425°F
- Time
- 25 minutes
- median 20 minutes
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