Bagel Batch Calculator
Bagel dough ingredients in grams scaled by batch count.
What it does
Bagels forgive little in scaling. A wet dough boils flat while a dry one tears, and yeast errors multiply across dozens. Weighing from baker math keeps every batch in the chewy window.
The tool above scales a tested ratio. Eight bagels at 105 g need 514 g flour with 288 g water, plus 10 g salt, 5 g yeast, 13 g malt, and 5 g sugar. Same count always gives the same grams.
Percentages anchor the dough: water near 56 with salt at 2, yeast at 1, malt at 2.5, and sugar at 1 percent of flour weight. High gluten flour carries the structure that boiling then sets.
Process finishes the chew. Cold rest overnight, short kettle boil with malt, then hot bake to color. Toppings stick best straight from the boil while skins stay tacky.
How to use
- Enter bagel count: 8 matches the example.
- Enter dough grams per bagel.
- Read flour grams first.
- Read water grams.
- Read salt, yeast, malt, and sugar.
- Mix, portion, boil, then bake.
Formula
- count
- Bagels to bake.
- dough
- Dough grams per bagel, default 105.
- 1.635
- Sum of flour plus all percent parts.
Bagel formulas run lean and stiff near 56 percent water with 2 percent salt, 1 percent yeast, malt near 2.5 percent, and a touch of sugar. The 1.635 divisor sums flour plus all parts. Extension recipes portion 3.0 to 3.5 oz per bagel, which matches the 90 to 115 g window.
Worked example
Example: 8 bagels at 105 g
Defaults: 8 bagels at 105 g dough each. These are also the default values, so the page opens on this answer.
- Bagels: 8 at 105 g dough each.
- Total dough: 8 x 105 = 840 g.
- Flour: 840 / 1.635 = 513.76, shown as 514 g.
- Water: 514 x 0.56 = 287.84, shown as 288 g.
- Salt: 514 x 0.02 = 10.28, shown as 10 g.
- Yeast: 514 x 0.01 = 5.14, shown as 5 g; malt 13 g with sugar 5 g.
- Tool shows 514 g flour with 288 g water and 10 g salt, 5 g yeast, 13 g malt, 5 g sugar.
Reference table
| Bagels | Flour | Water |
|---|---|---|
| 4 | 257 g | 144 g |
| 8 | 514 g | 288 g |
| 12 | 771 g | 432 g |
Limits
- Dough math only; boil and bake separate.
- Ignores flour protein differences.
- Toppings and fillings excluded.
- Rounding shifts totals by grams.
Common mistakes
- Cup measuring flour.
- Skipping the cold rest.
- Boiling too long and wrinkling.
- Underbaking pale soft bagels.
- Doubling yeast with count.
Try it yourself
Quick checks. Answers sit tucked under each question.
4 bagels at 105 g?
257 g flour with 144 g water and 5 g salt, 3 g yeast, 6 g malt, 3 g sugar.
12 bagels at 105 g?
771 g flour with 432 g water and 15 g salt, 8 g yeast, 19 g malt, 8 g sugar.
Questions
How is flour found?
Divide total dough by 1.635. Here 840 / 1.635 = 514 g.
Baker percentages?
Water 56, salt 2.0, yeast 1.0, malt 2.5, and sugar 1.0 percent of flour.
Dough per bagel?
90 to 115 g covers home bagels; 105 g is the planning middle.
Which flour?
High gluten flour near 13.5 to 14.5 percent protein for chew.
Same as dinner rolls?
No. Boil time, malt in the kettle, and bake heat set the crust apart from rolls.
Cups instead of grams?
Weigh everything; cup measures swing dough hydration fast.