Bagels : la recette facile
Original in French
Jackie · cuisine.journaldesfemmes.fr · 2025 · 8 personnes
Against 150 bagel recipes
More malt or sugar than 98% 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 malt or sugar than 98% of recipes: 19% of the flour weight against the typical recipe's 4%, about 5 times as much.
- Less water than 78% of recipes: 50% of the flour weight against the typical recipe's 59%.
- Yeast in the middle half of recipes: 0.4% of the flour weight against the typical recipe's 1.1%.
Ingredients (9)
- Pour environ 10 bagelsn/a
- 500 g de farine500 g
- 250 ml d'eau≈ 250 g
- 95 g de miel95 g
- 42,5 g d'huile43 g
- 6,5 g de levure de boulanger ou 20 g de levure fraiche7 g
- 10 g de sel10 g
- 1 oeuf≈ 50 g
- Des graines de tournesol, pavot et sésamen/a
flour 500 gbatter 954 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 sugar19% · 98th percentile · median 4%
- Salt2% · 60th percentile · median 1.9%
- Yeast0.4% · 25th percentile · median 1.1%
Oven
- Temperature
- 450°F / 230°C
- median 425°F
- Time
- 20 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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