Kaneel bagels
Original in Dutch
laurasbakery.nl · 2018 · 8 bagels
Against 150 bagel recipes
Less water than 78% of recipes and more malt or sugar than 81%.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- Less water than 78% of recipes: 50% of the flour weight against the typical recipe's 59%.
- More malt or sugar than 81% of recipes: 8.3% of the flour weight against the typical recipe's 4%, about twice as much.
- More yeast than 80% of recipes: 1.7% of the flour weight against the typical recipe's 1.1%.
Ingredients (9)
- 300 ml lauwwarm water≈ 301 g
- 50 gram lichtbruine basterdsuiker50 g
- 30 gram verse gist óf 10 gram droge gist30 g
- 600 gram tarwebloem600 g
- 1 ½ tl zout≈ 9 g
- 3 tl kaneel≈ 8 g
- 1 ei ((M) losgeklopt)≈ 50 g
- 1 handje rozijnen ((optioneel))n/a
- extra (kaneel)suiker ( (optioneel, voor bestrooien))n/a
flour 600 gbatter 1047 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.
- Water50% · 19th percentile · median 59%
- Malt or sugar8.3% · 82nd percentile · median 4%
- Salt1.5% · 30th percentile · median 1.9%
- Yeast1.7% · 82nd percentile · median 1.1%
Oven
- Temperature
- 425°F / 220°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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