Bagel
Original in Italian
soniaperonaci.it · 2026 · 8
Get the method at soniaperonaci.it →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- More salt than 77% of recipes: 2.4% of the flour weight against the typical recipe's 1.9%.
- Yeast in the middle half of recipes: 1.4% of the flour weight against the typical recipe's 1.1%.
Ingredients (11)
- 280 g Acqua280 g
- 250 g Farina manitoba250 g
- 250 g Farina 00250 g
- 7 g Lievito di birra disidratato7 g
- 1 cucchiaio Miele≈ 21 g
- 12 g sale fino12 g
- 30 g Burro30 g
Toppings and extras
Listed, but not counted in the percentages below.
- 3 l Acqua≈ 3005 g
- 1 cucchiaio Bicarbonato di sodio≈ 18 g
- q.b. Semi di sesamon/a
- q.b. Semi di papaveron/a
flour 500 gbatter 850 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.
- Water56% · 40th percentile · median 59%
- Malt or sugar4.2% · 52nd percentile · median 4%
- Salt2.4% · 81st percentile · median 1.9%
- Yeast1.4% · 66th percentile · median 1.1%
Oven
- Temperature
- 400°F / 205°C
- median 425°F
- Time
- 120 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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