Bagel Batch Calculator
Calculate ingredient amounts for any size bagel batch based on your desired number of bagels and bagel size.
Bagels are a unique bread: the dough is very low hydration (50–58%), boiled before baking, and uses high-gluten flour for that characteristic chewy texture. Scaling a bagel recipe accurately requires understanding baker’s percentages, where all ingredients are expressed as a percentage of flour weight.
Baker’s Percentage Formula (Bagel Dough)
| Ingredient | Baker’s % | Role |
|---|---|---|
| Bread flour (high-gluten) | 100% | Base — use at least 12% protein flour |
| Water | 52–56% | Low hydration creates dense, chewy texture |
| Malt syrup (barley malt) | 2–3% | Feeds yeast, creates glossy crust |
| Salt | 2% | Flavor and gluten strength |
| Instant yeast | 1% | Leavening (less yeast = longer rise = more flavor) |
| Oil or butter (optional) | 1–2% | Softens crumb slightly |
Dough Weight per Bagel
| Size | Dough Weight | Finished Weight | Diameter |
|---|---|---|---|
| Mini | 60–70 g | 50–60 g | 7 cm (3 in) |
| Standard | 110–120 g | 95–105 g | 10 cm (4 in) |
| Large | 140–160 g | 120–140 g | 12 cm (5 in) |
| New York style | 170–200 g | 145–170 g | 14 cm (5.5 in) |
Worked Example
12 standard bagels at 115 g each:
Total dough = 12 × 115 = 1,380 g
Using baker’s percentages (with 55% hydration):
- Total percentage = 100 + 55 + 2.5 + 2 + 1 + 1.5 = 162%
- Flour = 1380 / 1.62 = 851.9 g → 852 g
- Water = 852 × 0.55 = 468.6 g → 469 g
- Malt syrup = 852 × 0.025 = 21.3 g → 21 g
- Salt = 852 × 0.02 = 17.0 g
- Instant yeast = 852 × 0.01 = 8.5 g
- Oil = 852 × 0.015 = 12.8 g → 13 g
Boiling Water Additions
The boiling water needs malt syrup (or honey) and optionally baking soda:
- Malt syrup: 1 tablespoon (20 g) per liter of water
- Baking soda: ½ teaspoon per liter (creates a darker, chewier crust)
Use about 3–4 liters of boiling water for a batch of 12 bagels. Boil each bagel for 30–60 seconds per side.
Cold Retard Method
For best flavor, shape bagels in the evening, then refrigerate overnight (8–16 hours). The cold retard slows yeast activity and develops complex flavors through enzyme activity. In the morning, boil and bake straight from the fridge — no need to bring to room temperature first.
Baking
Bake at 220–230°C (425–450°F) for 15–20 minutes, flipping halfway if not using parchment. Bagels are done when the internal temperature reaches 95°C (203°F) and the crust is deep golden brown.