Receta fácil de bagels, los panecillos más populares de Nueva York
Original in Spanish
Carmen Tía Alia · directoalpaladar.com · 2019 · 8
Against 150 bagel recipes
Less malt or sugar than 78% of recipes.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- Less malt or sugar than 78% of recipes: 1.1% of the flour weight against the typical recipe's 4%, under a third as much.
- Salt in the middle half of recipes: 1.8% of the flour weight against the typical recipe's 1.9%.
Ingredients (12)
- 450g Harina de trigo450 g
- 125ml Agua≈ 125 g
- 125ml Leche≈ 129 g
- 15g Levadura fresca de panadería15 g
- 8g Sal8 g
- 5g Azúcar5 g
- 1count Clara de huevo≈ 33 g
- 30g Mantequilla30 g
- Semillas de sésamon/a
- Aceite de girasoln/a
- 1count Yema de huevo≈ 18 g
- 5ml Leche≈ 5 g
flour 450 gbatter 818 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.
- Water58% · 46th percentile · median 59%
- Malt or sugar1.1% · 21st percentile · median 4%
- Salt1.8% · 43rd percentile · median 1.9%
- Yeast1.1% · 49th percentile · median 1.1%
Oven
- Temperature
- 400°F / 205°C
- median 425°F
- Time
- 20 to 25 minutes
- median 20 minutes
Keep exploring
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Nearest by baker's percentages: water, malt or sugar, salt, yeast.
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