Bagel mit Zucker
Original in German
Gutekueche.at · gutekueche.at · 2011 · 4 Portionen
Get the method at gutekueche.at →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- Less salt than 91% of recipes: 1% of the flour weight against the typical recipe's 1.9%, about half as much.
- Water in the middle half of recipes: 52% 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 (7)
- 50 g Butter50 g
- 3 Stk Eier≈ 150 g
- 1 Pk Germ≈ 7 g
- 600 g Mehl600 g
- 300 ml Milch≈ 309 g
- 1 TL Salz≈ 6 g
- 4 TL Zucker≈ 17 g
flour 600 gbatter 1139 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.
- Water52% · 27th percentile · median 59%
- Malt or sugar2.8% · 37th percentile · median 4%
- Salt1% · 7th percentile · median 1.9%
- Yeast0.4% · 25th percentile · median 1.1%
Oven
- Temperature
- 400°F / 205°C
- median 425°F
- Time
- 45 minutes
- median 20 minutes
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