Bagels
Original in German
ichkoche.at · 12
Get the method at ichkoche.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 75% of recipes: 1.3% of the flour weight against the typical recipe's 1.9%.
- Yeast in the middle half of recipes: 1.6% of the flour weight against the typical recipe's 1.1%.
Ingredients (13)
- 50 g Butter50 g
- 250 ml Milch≈ 258 g
- 1 TL Salz≈ 6 g
- 1 EL Zucker≈ 13 g
- 0.5 Würfel Germ (20 g)21 g
- 450 g Mehl, in etwa450 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 EL Natron≈ 18 g
- 1 Eier≈ 50 g
- Mohnn/a
- Sesamsaatn/a
- Leinsamenn/a
- Kürbiskernenn/a
- Salzn/a
flour 450 gbatter 797 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.
- Water57% · 44th percentile · median 59%
- Malt or sugar2.8% · 37th percentile · median 4%
- Salt1.3% · 23rd percentile · median 1.9%
- Yeast1.6% · 77th percentile · median 1.1%
Oven
- Temperature
- 400°F / 205°C
- median 425°F
- Time
- 15 to 20 minutes
- median 20 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: water, malt or sugar, salt, yeast.
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