Bagels selber machen
Original in German
Dr. Oetker Content Kitchen · oetker.de · 2026 · etwa 8 Stück
Get the method at oetker.de →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.
- More salt than 77% of recipes: 2.4% of the flour weight against the typical recipe's 1.9%.
- Yeast in the middle half of recipes: 1.4% of the flour weight against the typical recipe's 1.1%.
Ingredients (11)
- 250 g Weizenmehl Type 550250 g
- 250 g Dinkelmehl Type 630250 g
- 1 Pck. Dr. Oetker Trockenbackhefe7 g
- 1 EL Honig≈ 21 g
- 300 ml warmes Wasser≈ 301 g
- 3 EL Speiseöl, z. B. Olivenöl≈ 41 g
- 2 TL Salz≈ 12 g
- etwa 2 l Wassern/a
- 1 Ei (Größe M)≈ 50 g
- geriebener Käsen/a
- etwa 2 - 3 EL Röstzwiebelnn/a
flour 500 gbatter 931 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.
- Water60% · 59th percentile · median 59%
- Malt or sugar4.2% · 52nd percentile · median 4%
- Salt2.4% · 81st percentile · median 1.9%
- Yeast1.4% · 66th percentile · median 1.1%
Oven
- Temperature
- not stated
- median 425°F
- Time
- 15 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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