Meet the Bialy: The Nearly Forgotten Cousin of the Bagel
Lauren Habermehl · tasteofhome.com · 2020
Get the method at tasteofhome.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.
- More yeast than 77% of recipes: 0.9% of the flour weight against the typical recipe's 0.5%.
- Sugar or malt in the middle half of recipes: 1.3% of the flour weight against the typical recipe's 0%.
Ingredients (9)
- 800 grams bread flour (approximately 6-1/2 cups)800 g
- 500 ml warm water (105-110 °F)≈ 501 g
- 1-1/2 teaspoons (7 grams) active dry yeast7 g
- 2 teaspoons (10 grams) sugar10 g
- 3 teaspoons (15 grams) salt15 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 large onion, finely choppedn/a
- 2 tablespoons olive oil≈ 27 g
- 3/4 teaspoon poppy seeds, plus additional for sprinkling≈ 3.7 g
- Coarse sea salt and ground black pepper, to tasten/a
flour 800 gbatter 1333 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 · median 63%
- Salt1.9% · 34th percentile · median 2%
- Yeast0.9% · 80th percentile · median 0.5%
- Sugar or malt1.3% · 73rd percentile · median 0%
- Fat0% · 41st percentile · median 0%
Oven
- Temperature
- 475°F / 245°C
- median 475°F
- Time
- 120 minutes
- median 14 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: water, salt, yeast, sugar or malt, fat.
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