Bagels
Original in Italian
Flavia Imperatore · misya.info · 2014 · 8 bagels
Get the method at misya.info →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 water than 78% of recipes: 50% of the flour weight against the typical recipe's 59%.
- Salt in the middle half of recipes: 2% of the flour weight against the typical recipe's 1.9%.
Ingredients (12)
- 300 gr di farina 0300 g
- 150 ml di acqua≈ 150 g
- 1 cucchiaio di zucchero di canna≈ 14 g
- 1 cucchiaino di malto≈ 4.9 g
- 8 gr di lievito di birra8 g
- 1 cucchiaino di sale≈ 6 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 cucchiaio di bicarbonato≈ 18 g
- 3 l di acqua≈ 3005 g
- 1 albumen/a
- semi di papaveron/a
- semi di girasolen/a
- pistacchio tritaton/a
flour 300 gbatter 483 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 sugar4.6% · 56th percentile · median 4%
- Salt2% · 60th percentile · median 1.9%
- Yeast0.9% · 40th percentile · median 1.1%
Oven
- Temperature
- 350°F / 175°C
- median 425°F
- Time
- 30 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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