Bagel maison : la meilleure recette
Original in French
Made in Cooking · cuisine.journaldesfemmes.fr · 2024 · 6 personnes
Against 150 bagel recipes
More yeast than 92% of recipes and less water than 78%.
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%.
- Less water than 78% of recipes: 50% of the flour weight against the typical recipe's 59%.
Ingredients (9)
- 500 g farine500 g
- 10 g levure de boulanger déshydratée10 g
- 1 jaune d'œuf≈ 18 g
- 250 ml eau tiède≈ 250 g
- 8 g sel8 g
- 10 g sucre10 g
- 1 oeuf≈ 50 g
Toppings and extras
Listed, but not counted in the percentages below.
- 3 c à s bicarbonate de soude alimentaire≈ 54 g
- graines de sésamen/a
flour 500 gbatter 846 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.
- Water50% · 19th percentile · median 59%
- Malt or sugar2% · 27th 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
- 30 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.