Bagel Dough Calculator

A standard bagel dough piece weighs 100-120g before boiling and baking. They puff up during proofing and baking, so the final bagel will be larger. For larger New York-style bagels, use 130-140g per piece.

Bagels use 50-57% hydration, which creates a very stiff dough. This low hydration is what gives bagels their characteristic dense, chewy texture. The dough should be tough to knead — this is normal.

Boiling gelatinises the starch on the outside, creating the shiny, chewy crust that defines a bagel. Add malt syrup or honey to the boiling water (1 tbsp per litre) for extra flavour and colour. Boil 30-60 seconds per side.

Yes. After shaping, place bagels on a lined tray, cover, and refrigerate for 12-24 hours. This cold retard develops flavour. The next day, boil and bake straight from the fridge — no need to bring to room temperature first.

Bagels use a low hydration (50-57%) to create their characteristic dense, chewy texture. The stiff dough is harder to knead but produces a tight crumb that holds up to boiling. Higher-hydration bagels lose their chew and become more bread-like.