componentHistory unverifiedscratch: kitchen
Bagel dough
bagel-dough · bread · American
About
Stiff malted dough for boiling and baking bagels.
History Unverified
History left blank until a sourced sketch is reviewed.
Sources
No sources listed yet.
Uses
- Bread flour 400 g
- Water 220 g
- Salt 8 g
- Instant yeast 6 g
- Sugar 15 g
Preparations used
- No preparation inputs on this node.
Used in
- Bagel with lox dish
- Advanced Bagel with lox dish
- Classic Bagel with lox dish
Similar in this layer
- Soft pretzel 0.55
- Lye-style soft pretzel 0.55
- Laminated soft pretzel 0.50
- Direct lean bread dough 0.46
- Poolish lean bread 0.46
- Soft milk bread 0.43
- Brioche 0.42
- Challah dough 0.42
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 400.0 g Bread flourpath bagel-dough → bread-flour
- 220.0 g Waterpath bagel-dough → water
- 15.0 g Sugarpath bagel-dough → sugar
- 8.0 g Saltpath bagel-dough → salt
- 6.0 g Instant yeastpath bagel-dough → instant-yeast