Bagels new york-style
Original in French
Le Petrin · ptitchef.com · 2009 · 12
Against 150 bagel recipes
No malt or sugar, unlike 84% of recipes.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- No malt or sugar at all, where 84% of recipes use some (most of those 2.8 to 7.5% of the flour weight).
- Yeast in the middle half of recipes: 0.4% of the flour weight against the typical recipe's 1.1%.
Ingredients (9)
- 520 g de farine T65 (voir note)520 g
- 1 cuillère à café de levure sèche instantanée≈ 3.1 g
- 580 g d'eau580 g
- 1/2 cuillère à café de levure sèche instantanée≈ 1.6 g
- 500-550 g de farine T65550 g
- 20 g de sel20 g
- 1 cuillère à soupe de sirop de malt≈ 15 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 cuillère à soupe de bicarbonate de sodium≈ 18 g
- graines de sésame (pavots, nigelle, gros sel, poudre d'ail ou d'oignons)n/a
flour 1070 gbatter 1689 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.
- Water54% · 36th percentile · median 59%
- Malt or sugar0% · 8th percentile · median 4%
- Salt1.9% · 50th percentile · median 1.9%
- Yeast0.4% · 25th percentile · median 1.1%
Oven
- Temperature
- 500°F / 260°C
- median 425°F
- Time
- 5 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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