Bagel
Original in Portuguese
Ana Luiza Timm · receiteria.com.br · 2023 · 9 unidades
Against 150 bagel recipes
Less water than 95% 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.
- Less water than 95% of recipes: 47% 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 (11)
- 500 gramas de farinha de trigo500 g
- 50 gramas de fermento instantâneo seco50 g
- 20 gramas de açúcar20 g
- 1 ovo médio≈ 50 g
- 25 gramas de manteiga em temperatura ambiente25 g
- 220 ml de água≈ 220 g
- 10 gramas de sal10 g
- 1 ovo≈ 50 g
- 1 colher de sopa de água≈ 15 g
- 1 pitada de sal≈ 0.4 g
- Gergelim a goston/a
flour 500 gbatter 941 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.
- Water47% · 4th percentile · median 59%
- Malt or sugar4% · 48th percentile · median 4%
- Salt2.1% · 70th percentile · median 1.9%
- Yeast0% · 9th percentile · median 1.1%
Oven
- Temperature
- 400°F / 205°C
- median 425°F
- Time
- 15 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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