Zelf bagels maken
Original in Dutch
Pauline · uitpaulineskeuken.nl · 2017 · 10 st.
Get the method at uitpaulineskeuken.nl →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.
- Less yeast than 79% of recipes: 0.3% of the flour weight against the typical recipe's 1.1%, under a third as much.
- Salt in the middle half of recipes: 2% of the flour weight against the typical recipe's 1.9%.
Ingredients (7)
- 500 gr speltbloem500 g
- 300 gr lauw water300 g
- 5 gr gedroogde gist (of 15 gr verse gist)5 g
- 1 el honing≈ 21 g
- 10 gr zout10 g
- 3 el sesamzaad≈ 44 g
- 3 el maanzaad≈ 44 g
flour 500 gbatter 925 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.
- Water60% · 53rd percentile · median 59%
- Malt or sugar4.2% · 52nd percentile · median 4%
- Salt2% · 60th percentile · median 1.9%
- Yeast0.3% · 20th percentile · median 1.1%
Oven
- Temperature
- 425°F / 220°C
- median 425°F
- Time
- 15 to 20 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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