Bagels maison
Original in French
Ma p'tite cuisine · ptitchef.com · 2009 · 10
Against 150 bagel recipes
More salt than 93% of recipes and more malt or sugar than 78%.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- More salt than 93% of recipes: 3% of the flour weight against the typical recipe's 1.9%.
- More malt or sugar than 78% of recipes: 7.5% of the flour weight against the typical recipe's 4%.
Ingredients (9)
- 200 g de farine T 60200 g
- 8 g de levure fraîche8 g
- 30 g de beurre30 g
- 12 cl de lait≈ 124 g
- 15 g de sucre en poudre15 g
- 1 blanc d’oeuf≈ 33 g
- 1 cuillère à café de sel≈ 6 g
- 1 jaune d’oeuf≈ 18 g
- graines de sésamen/a
flour 200 gbatter 434 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.
- Water62% · 68th percentile · median 59%
- Malt or sugar7.5% · 80th percentile · median 4%
- Salt3% · 94th percentile · median 1.9%
- Yeast1.3% · 57th percentile · median 1.1%
Oven
- Temperature
- 350°F / 175°C
- median 425°F
- Time
- 20 to 25 minutes
- median 20 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: water, malt or sugar, salt, yeast.
Do something with it
Or browse all 150 bagel recipes.