Bagel dough calculator
Chewy, shiny New York-style bagels from a stiff, low-hydration dough with malt syrup and an overnight cold retard.
Formula baker's % of total flour
Batch size
Preferment
Water temperature
Use water at 65°F
77 × 3 − (70 + 72 + 24) = 65
Your recipe
| Ingredient | Baker's % | Total formula | Mix |
|---|---|---|---|
| High-gluten flour | 100% | 676 g | 676 g |
| Water | 57% | 385 g | 385 g |
| Salt | 2% | 14 g | 14 g |
| Instant yeast | 0.8% | 5.4 g | 5.4 g |
| Barley malt syrup | 3% | 20 g | 20 g |
| Total | 162.8% | 1,100 g | 1,100 g |
Bagels formula at a glance
Yield 10 bagels · 1,100 g dough · 57% hydration (57.6% effective) · about 16 hours start to finish.
| Ingredient | Baker's % |
|---|---|
| High-gluten flour | 100% |
| Water | 57% |
| Salt | 2% |
| Instant yeast | 0.8% |
| Barley malt syrup | 3% |
Why these percentages
Bagels are the stiffest common bread dough: 55–58% hydration gives the dense, chewy crumb and lets the shape survive boiling. High-gluten flour (around 14% protein) is traditional; bread flour works with a slightly softer chew.
Barley malt syrup is about 20% water, so the calculator shows a slightly higher effective hydration than the 57% water alone. It adds the classic flavor and color; honey or brown sugar are fine substitutes at the same weight.
A heavy mixer is the easiest way to knead such a stiff dough. Friction from the mixer warms the dough a lot, which is why the water temperature it suggests is cool.
Method
- Mix. Mix everything in a stand mixer on low for 8–10 minutes. The dough is stiff and should feel smooth and satiny, not sticky.
- Rest and divide. Rest 15 minutes, then divide and roll into ropes or balls.
- Shape. Join each rope into a ring around your hand, or poke a hole through each ball and stretch it to a 2-inch hole.
- Retard. Place on an oiled, semolina-dusted tray, cover and refrigerate 12–18 hours.
- Boil. Check that a bagel floats in cold water within 10 seconds. Boil 30–60 seconds per side in water with a spoonful of malt syrup or baking soda.
- Bake. Top while wet and bake at 450°F (230°C) for 18–22 minutes until deep golden.
Tips
- 110 g dough per bagel (90 g for minis)
- Float test before boiling
- Overnight retard gives the blistered crust
- Malt syrup in the boiling water adds shine
Want the reasoning behind the numbers? See baker's percentages explained and the bread hydration chart.
FAQ
How much dough per bagel?
About 100–120 g for a classic New York bagel and 60–80 g for minis. The default is 110 g.
Why is bagel dough so stiff?
Low hydration (55–58%) keeps the shape through boiling and gives the dense, chewy crumb bagels are known for.
Can I make sourdough bagels?
Yes — click Convert to sourdough. Keep the overnight retard and give the shaped bagels extra time to pass the float test.