Bagels
Original in French
couleurdevie · ptitchef.com · 2010 · 4
Against 150 bagel recipes
More salt than 96% of recipes and less water than 86%.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- More salt than 96% of recipes: 3.2% of the flour weight against the typical recipe's 1.9%.
- Less water than 86% of recipes: 49% of the flour weight against the typical recipe's 59%.
- No yeast at all, where 82% of recipes use some (most of those 0.9 to 1.6% of the flour weight).
Ingredients (6)
- 750 g de farine750 g
- 20 g de levure du boulanger environ20 g
- 4 cuillères à café rases de sel≈ 24 g
- 370 ml d’eau tiède≈ 371 g
- 2 cuillères à soupe et demie de miel liquide≈ 42 g
- 30 ml d’huile d’olive≈ 28 g
flour 750 gbatter 1234 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.
- Water49% · 13th percentile · median 59%
- Malt or sugar5.6% · 66th percentile · median 4%
- Salt3.2% · 97th percentile · median 1.9%
- Yeast0% · 9th percentile · median 1.1%
Oven
- Temperature
- 425°F / 220°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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