Bagels pour brunch
Original in French
Michèle · cuisineaz.com · 2007 · 12
Against 150 bagel recipes
More yeast than 92% of recipes and more malt or sugar than 87%.
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%.
- More malt or sugar than 87% of recipes: 10% of the flour weight against the typical recipe's 4%, about 2.5 times as much.
- More salt than 77% of recipes: 2.4% of the flour weight against the typical recipe's 1.9%.
- Water in the middle half of recipes: 52% of the flour weight against the typical recipe's 59%.
Ingredients (7)
- 30 g Levure fraîche30 g
- 50 g Sucre50 g
- 500 g Farine500 g
- 250 ml Lait tiède≈ 258 g
- 1 Œuf(s)≈ 50 g
- 2 c. à soupe Huile≈ 27 g
- 2 c. à café Sel≈ 12 g
flour 500 gbatter 927 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.
- Water52% · 27th percentile · median 59%
- Malt or sugar10% · 89th percentile · median 4%
- Salt2.4% · 81st percentile · median 1.9%
- Yeast2% · 94th percentile · median 1.1%
Oven
- Temperature
- 400°F / 205°C
- median 425°F
- Time
- 20 to 25 minutes
- median 20 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: water, malt or sugar, salt, yeast.
Do something with it
Or browse all 150 bagel recipes.