Bagels mit Rosmarin
Original in German
Melanie-D · gutekueche.at · 2014 · 10 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 97% of recipes: 0.6% of the flour weight against the typical recipe's 1.9%, about half as much.
- Malt or sugar in the middle half of recipes: 6.3% of the flour weight against the typical recipe's 4%.
Ingredients (11)
- 500 g Mehl500 g
- 1 EL Natron≈ 18 g
- 1 EL Olivenöl≈ 14 g
- 1 EL Rosmarin (getrocknet)≈ 15 g
- 0.5 TL Salz≈ 3 g
- 1 Pk Trockenhefe7 g
- 300 ml Wasser (lauwarm)≈ 301 g
- 2 EL Zucker≈ 25 g
- 0.5 EL Zucker (braun)≈ 6 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 EL Hafermilch (zum Bestreichen)≈ 15 g
- 1 TL Meersalz (zum Bestreuen)≈ 4.9 g
flour 500 gbatter 888 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.
- Water60% · 59th percentile · median 59%
- Malt or sugar6.3% · 70th percentile · median 4%
- Salt0.6% · 1st percentile · median 1.9%
- Yeast1.4% · 66th percentile · median 1.1%
Oven
- Temperature
- 425°F / 220°C
- median 425°F
- Time
- 15 to 20 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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