Vollkorn bagels
Original in German
ichkoche.at · 6
Against 150 bagel recipes
More yeast than 98% of recipes and more salt than 93%.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- More yeast than 98% of recipes: 3.3% of the flour weight against the typical recipe's 1.1%, about 3 times as much.
- More salt than 93% of recipes: 3% of the flour weight against the typical recipe's 1.9%.
- Water in the middle half of recipes: 52% of the flour weight against the typical recipe's 59%.
Ingredients (7)
- 20 g Germ20 g
- 1 TL Rohzucker≈ 4.2 g
- 100 ml Milch≈ 103 g
- 2 EL Weizenkeimöl≈ 30 g
- 1 Eier≈ 50 g
- 1 TL Salz≈ 6 g
- 200 g Weizenvollkornmehl200 g
flour 200 gbatter 413 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.
- Water52% · 27th percentile · median 59%
- Malt or sugar2.1% · 28th percentile · median 4%
- Salt3% · 94th percentile · median 1.9%
- Yeast3.3% · 98th percentile · median 1.1%
Oven
- Temperature
- 400°F / 205°C
- median 425°F
- Time
- 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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