Bagel Calculator

Traditional bagels sit at 55–60% hydration, much lower than bread, because the stiff dough is necessary for their dense, chewy texture. The dough must hold its round shape through boiling without spreading or becoming bready. Low hydration also helps achieve the glossy, tight crust after boiling.

Enter the number of bagels and the weight per piece (typically 110–130g for a standard bagel, 80–90g for a mini). The calculator outputs total dough weight and per-ingredient amounts scaled to your batch.

Barley malt syrup (or malt powder) is added to both the dough and the boiling water. In the dough it contributes a subtle sweetness and feeds the yeast. In the boiling water it adds sugars that caramelize in the oven, giving bagels their characteristic brown, shiny crust.

Yes. Boiling for 30–60 seconds per side gelatinizes the outer starch, which creates the dense, chewy crust and prevents excessive oven spring. Skipping the boil results in a bread-roll-like texture rather than a true bagel. Adding baking soda to the water raises the pH and deepens the crust color.

High-protein bread flour (12.5–14% protein) gives bagels their characteristic chew. The strong gluten network resists the boiling water and holds its shape under oven heat. All-purpose flour works in a pinch but produces a softer, less chewy bagel.

Yes. Cold retarding after shaping is how pros do it. Shaped bagels go into the fridge uncovered (or lightly covered) for 12–24 hours. This slows fermentation, develops flavor, and makes scheduling easier. They go straight from fridge to boiling water.

Bagels typically use 1.8–2% salt. Since bagel dough is stiff and dense, proper salt distribution during mixing is important. Add salt after the dough comes together to avoid inhibiting yeast at the start of mixing.

Toppings like sesame seeds, poppy seeds, and everything seasoning should be pressed on right after boiling while the surface is still sticky. They adhere without any egg wash needed. Coarse salt toppings can go on at the same stage. Don't add them to the boiling water.