Total Dough
904g
Flour
555g
Water
305g
Lower hydration (50–52%) = denser, chewier. Higher (57–60%) = softer.
| Ingredient | Baker’s % | Notes |
|---|---|---|
| Flour | 100% | Bread or high-gluten |
| Water | 50–60% | Low hydration = chewy |
| Salt | 2% | Flavor + gluten strength |
| Sugar | 3% | Browning + slight sweetness |
| Yeast | 1% | Instant dry yeast |
| Malt | 2% | Barley malt syrup |
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Inputs
Result
Total dough: 113g × 8 = 904g. Total %: 100 + 55 + 2 + 3 + 1 + 2 = 163%. Flour: 904 × 100/163 = 555g (4.4 cups). Water: 904 × 55/163 = 305g. Salt: 11.1g (1.8 tsp).
Inputs
Result
Total dough: 142g × 12 = 1,704g. Total %: 100 + 53 + 2 + 3 + 1 + 2 = 161%. Flour: 1,704 × 100/161 = 1,059g (8.5 cups). Water: 1,704 × 53/161 = 561g.
Inputs
Result
Total dough: 57g × 24 = 1,368g. Total %: 100 + 57 + 2 + 3 + 1 + 2 = 165%. Flour: 1,368 × 100/165 = 829g (6.6 cups). Water: 1,368 × 57/165 = 472g.
A standard deli-style bagel weighs about 4 ounces (113g) of raw dough. Mini bagels are 2 ounces (57g), and large bagels are 5 ounces (142g). New York-style bagel shops typically use 4–4.5 ounce dough balls. The calculator automatically adjusts ingredient amounts based on your chosen size and quantity.
| Size | Raw Weight | Per 8 Bagels | Flour Needed |
|---|---|---|---|
| Mini (2 oz) | 57g | 456g | ~280g |
| Standard (4 oz) | 113g | 904g | ~555g |
| Large (5 oz) | 142g | 1,136g | ~698g |
Bagel dough typically uses 50–60% hydration, much lower than bread (65–80%). Traditional New York bagels use 50–53% for a very dense, chewy texture. Home bakers often find 55–57% easier to work with while still producing authentic chewiness. Above 58% makes a softer bagel.
Malt barley syrup is a thick, dark sweetener made from sprouted barley. It gives bagels their distinctive flavor, deep brown crust, and slight sheen. Use it both in the dough (2% baker's percentage) and in the boiling water (1–2 tablespoons per quart). Honey or brown sugar can substitute but won't taste quite the same.
Bread flour (12–13% protein) works well for homemade bagels and is readily available. High-gluten flour (14%+ protein) produces a chewier, more authentic bagel with better structure. Professional bagel shops use high-gluten flour. King Arthur Sir Lancelot (14.2%) is the gold standard for home bagel bakers.
Divide dough into equal portions, roll each into a ball, poke a hole through the center with your thumb, and stretch to about 3 inches diameter. Let shaped bagels rest 20 minutes, then boil 30–60 seconds per side in water with malt syrup. Immediately add toppings and bake at 450°F for 15–18 minutes.
Yes, cold retarding bagels overnight produces better flavor. Shape bagels, place on a parchment-lined sheet, cover with plastic wrap, and refrigerate for 12–24 hours. In the morning, boil them directly from the fridge (no need to bring to room temperature) and bake as usual. The cold ferment develops complex flavors.
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Last Updated: Mar 16, 2026
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