Mini bagels complets
Original in French
Cookie76 · ptitchef.com · 2011 · 5
Against 150 bagel recipes
No malt or sugar, unlike 84% of recipes and no yeast, unlike 82%.
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).
- No yeast at all, where 82% of recipes use some (most of those 0.9 to 1.6% of the flour weight).
- Less water than 84% of recipes: 50% of the flour weight against the typical recipe's 59%.
Ingredients (7)
- 300 g de farine de petit épeautre T150300 g
- 1 + 1/2 sachet de levure chimique≈ 17 g
- 150 g d'eau tiède150 g
- 1 cuillère à café de sel≈ 6 g
- 2 cuillères à café d'huile d'olive≈ 9 g
- 1 jaune d’oeuf pour la dorure≈ 18 g
- des graines de sésame et pavotn/a
flour 300 gbatter 500 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% · 15th percentile · median 59%
- Malt or sugar0% · 8th percentile · median 4%
- Salt2% · 60th percentile · median 1.9%
- Yeast0% · 9th percentile · median 1.1%
Oven
- Temperature
- 400°F / 205°C
- median 425°F
- Time
- 60 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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