Calculateur de Fournée de Bagels — Formule

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)

    • Exemple Résolu

    Make a batch of 8 standard bagels.

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