Bialys Lab22 recipes
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Bialy bagels

Original in French

Florentin CuisineAZ · cuisineaz.com · 2020 · 8

Against 22 bialy recipes

Less salt than 81% of recipes and more fat than 86%.

See how all 22 bialy recipes compare →

Get the method at cuisineaz.com →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 22 bialy recipes, per 100 g of flour.

  • Less salt than 81% of recipes: 1.5% of the flour weight against the typical recipe's 2%.
  • More fat than 86% of recipes: 2.3% of the flour weight against the typical recipe's 0%.
Water: 63%, 41st percentileSalt: 1.5%, 16th percentileYeast: 0.8%, 70th percentileSugar or malt: 0%, 32nd percentileFat: 2.3%, 89th percentileWaterSaltYeastSugaror maltFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 400 g Farine T55400 g
  • 25 cl Eau tiède≈ 250 g
  • 1 c. à café Sel≈ 6 g
  • 1 cl Huile d'olive≈ 9 g
  • 10 g Levure fraîche boulangère10 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 3 c. à soupe Huile d'olive≈ 41 g
  • 2 Oignon(s) émincé(s)n/a
  • 1 c. à soupe Pavot≈ 15 g

flour 400 gbatter 676 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 22 recipes. Shaded: the middle half. Tick: the median.

  • Water63% · 41st percentile
  • Salt1.5% · 16th percentile
  • Yeast0.8% · 70th percentile
  • Sugar or malt0% · 32nd percentile
  • Fat2.3% · 89th percentile

Oven

Temperature
425°F / 220°C
median 475°F
Time
not stated
median 14 minutes

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