Juedische bagel
Original in German
ichkoche.at · 1
Against 150 bagel recipes
Less salt than 95% of recipes and more water than 81%.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- Less salt than 95% of recipes: 0.8% of the flour weight against the typical recipe's 1.9%, about half as much.
- More water than 81% of recipes: 65% of the flour weight against the typical recipe's 59%.
- More malt or sugar than 78% of recipes: 7.5% of the flour weight against the typical recipe's 4%.
Ingredients (8)
- 400 g Hartweizenmehl400 g
- 15 g Germ15 g
- 250 ml Milch≈ 258 g
- 50 g Butter50 g
- 30 g Zucker30 g
- 0.5 TL Salz≈ 3 g
- 1 Eier≈ 50 g
- Mohn, Sesamsaat oder evtl. grobes Salzn/a
flour 400 gbatter 806 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.
- Water65% · 82nd percentile · median 59%
- Malt or sugar7.5% · 80th percentile · median 4%
- Salt0.8% · 4th 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
Keep exploring
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Nearest by baker's percentages: water, malt or sugar, salt, yeast.
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