Honig-Mohn Bagels
Original in German
Mampferella · gutekueche.at · 2017 · 6 Portionen
Against 150 bagel recipes
More malt or sugar than 86% of recipes and less salt than 79%.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- More malt or sugar than 86% of recipes: 9.2% of the flour weight against the typical recipe's 4%, about 2.5 times as much.
- Less salt than 79% of recipes: 1.2% of the flour weight against the typical recipe's 1.9%.
Ingredients (8)
- 2 EL Honig≈ 42 g
- 500 g Mehl500 g
- 5 EL Mohn≈ 74 g
- 3 EL Öl≈ 41 g
- 1 TL Salz≈ 6 g
- 1 Pk Trockenhefe7 g
- 280 ml Wasser lauwarm≈ 281 g
- 1 TL Zucker≈ 4.2 g
flour 500 gbatter 955 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.
- Water56% · 41st percentile · median 59%
- Malt or sugar9.2% · 86th percentile · median 4%
- Salt1.2% · 16th percentile · median 1.9%
- Yeast1.4% · 66th percentile · median 1.1%
Oven
- Temperature
- 375°F / 190°C
- median 425°F
- Time
- 20 to 25 minutes
- median 20 minutes
Keep exploring
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