Calcolatore Lotto Bagel
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Bread Flour (high gluten)
555 g
Formula
## 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)
Esempio Risolto
Make a batch of 8 standard bagels.
- 01Total dough = 8 x 110 = 880 g.
- 02Flour = 880 / 1.585 = 555 g.
- 03Water = 555 x 0.50 = 278 g.
- 04Malt = 555 x 0.03 = 16.7 g.
- 05Salt = 555 x 0.02 = 11.1 g.
- 06Yeast = 555 x 0.005 = 2.8 g.
Domande Frequenti
Why is bagel dough so low hydration?
Low hydration (50-55%) creates the dense, chewy texture that defines a bagel. Higher hydration would make a softer, breadier roll instead of a proper bagel.
Do I have to boil bagels?
Yes. Boiling in malt-sweetened water for 30-60 seconds per side gelatinizes the surface starch, creating the characteristic shiny, chewy crust. Skip the boil and you get a roll, not a bagel.
Can I cold-ferment bagel dough?
Absolutely. Shape the bagels, place on a lined tray, cover, and refrigerate overnight (8-16 hours). Boil and bake straight from the fridge the next morning for better flavor.
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