Pains à bagel inratables : la recette facile
Original in French
Alexandra · cuisine.journaldesfemmes.fr · 2025 · 4 personnes
Against 150 bagel recipes
No malt or sugar, unlike 84% of recipes and no yeast, unlike 82%.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- No malt or sugar at all, where 84% of recipes use some (most of those 2.8 to 7.5% of the flour weight).
- No yeast at all, where 82% of recipes use some (most of those 0.9 to 1.6% of the flour weight).
- Less water than 78% of recipes: 50% of the flour weight against the typical recipe's 59%.
- More salt than 77% of recipes: 2.4% of the flour weight against the typical recipe's 1.9%.
Ingredients (8)
- 25cl d'eau≈ 250 g
- 2 cuillères à café de sel≈ 12 g
- 1 oeuf battu≈ 50 g
- 2 cuillères à café d'huile≈ 9 g
- 500 g de farine500 g
- 2 sachets de levure Briochain22 g
- Graines de pavot (facultatif)n/a
- Graines de sésames(facultatif)n/a
flour 500 gbatter 843 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 sugar0% · 8th percentile · median 4%
- Salt2.4% · 81st percentile · median 1.9%
- Yeast0% · 9th percentile · median 1.1%
Oven
- Temperature
- not stated
- median 425°F
- Time
- 15 minutes
- median 20 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: water, malt or sugar, salt, yeast.
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