Veganer Bagel
Original in German
Peter-M · gutekueche.at · 2015 · 8 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 79% of recipes: 1.2% of the flour weight against the typical recipe's 1.9%.
- Malt or sugar in the middle half of recipes: 5% of the flour weight against the typical recipe's 4%.
Ingredients (5)
- 20 g Germ20 g
- 500 g Mehl500 g
- 1 TL Salz≈ 6 g
- 300 ml Wasser≈ 301 g
- 2 EL Zucker oder Rohrohzucker≈ 25 g
flour 500 gbatter 852 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 sugar5% · 62nd percentile · median 4%
- Salt1.2% · 16th percentile · median 1.9%
- Yeast1.3% · 57th percentile · median 1.1%
Oven
- Temperature
- 400°F / 205°C
- median 425°F
- Time
- 20 minutes
- median 20 minutes
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Nearest by baker's percentages: water, malt or sugar, salt, yeast.
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