Bagels faits maison : la recette facile
Original in French
Stéph · cuisine.journaldesfemmes.fr · 2025 · 6 personnes
Against 150 bagel recipes
Less water than 99% of recipes and no malt or sugar, unlike 84%.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- Less water than 99% of recipes: 40% of the flour weight against the typical recipe's 59%.
- No malt or sugar at all, where 84% of recipes use some (most of those 2.8 to 7.5% of the flour weight).
- More yeast than 92% of recipes: 2% of the flour weight against the typical recipe's 1.1%.
- Less salt than 79% of recipes: 1.2% of the flour weight against the typical recipe's 1.9%.
Ingredients (7)
- 500 g farine500 g
- 1 c à c sel≈ 6 g
- 200 ml eau tiède≈ 200 g
- 1 unité oeuf battu≈ 50 g
- 10 g levure boulangère10 g
- 1 c à s huile de tournesol≈ 14 g
- 1 unité blanc d'oeuf≈ 33 g
flour 500 gbatter 813 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.
- Water40% · 0th percentile · median 59%
- Malt or sugar0% · 8th percentile · median 4%
- Salt1.2% · 16th 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
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.