Bagel Batch Calculator — 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)
### 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)
Exemplo Resolvido
Make a batch of 8 standard bagels.
- Total dough = 8 x 110 = 880 g.
- Flour = 880 / 1.585 = 555 g.
- Water = 555 x 0.50 = 278 g.
- Malt = 555 x 0.03 = 16.7 g.
- Salt = 555 x 0.02 = 11.1 g.
- Yeast = 555 x 0.005 = 2.8 g.