Bagel Batch Calculator

Calculate ingredients for a batch of bagels. Enter the number of bagels and size to get flour, water, malt, yeast, and salt amounts.

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Bread Flour (high gluten)

555 g

Water278 g
Barley Malt Syrup16.7 g
Salt11.1 g
Instant Yeast2.8 g
Total Dough Weight880 g
View formula & how it works →

How Bagel Dough Is Calculated

Baker's Percentages for Bagels

Bagel dough is a low-hydration, high-protein dough:

  • Flour: 100% (use high-gluten or bread flour, 12-14% protein)
  • Water: 50-55% (low hydration for dense, chewy texture)
  • Barley malt syrup: 3% (for flavor and browning)
  • Salt: 2%
  • Yeast: 0.5%

    • Bagel Sizes

  • Mini: 85 g (good for sliders or appetizers)
  • Standard: 110 g (classic deli-style)
  • Large: 140 g (bakery/restaurant size)

    • Example Calculation

    Make a batch of 8 standard bagels.

    1. 01Total dough = 8 x 110 = 880 g.
    2. 02Flour = 880 / 1.585 = 555 g.
    3. 03Water = 555 x 0.50 = 278 g.
    4. 04Malt = 555 x 0.03 = 16.7 g.
    5. 05Salt = 555 x 0.02 = 11.1 g.
    6. 06Yeast = 555 x 0.005 = 2.8 g.

    Frequently Asked Questions

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