Passover Bagels
Melinda Strauss · melindastrauss.com
Against 150 bagel recipes
No yeast, unlike 82% of recipes and less water than 84%.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- No yeast at all, where 82% of recipes use some (most of those 0.9 to 1.6% of the flour weight).
- Less water than 84% of recipes: 50% of the flour weight against the typical recipe's 59%.
- Less salt than 75% of recipes: 1.3% of the flour weight against the typical recipe's 1.9%.
Ingredients (6)
- 1 cup water≈ 237 g
- ½ cup oil≈ 109 g
- 2 cups matzoh meal≈ 474 g
- 1 Tbsp sugar≈ 13 g
- 1 tsp salt≈ 6 g
- 4 eggs≈ 200 g
flour 474 gbatter 1039 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% · 15th percentile · median 59%
- Malt or sugar2.6% · 33rd percentile · median 4%
- Salt1.3% · 23rd percentile · median 1.9%
- Yeast0% · 9th percentile · median 1.1%
Oven
- Temperature
- 350°F / 175°C
- median 425°F
- Time
- 45 to 60 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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