What weight should each bagel be?

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.

Why is bagel dough low hydration?

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.

Why do you boil bagels before baking?

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.

Can I make bagels ahead of time?

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.

Why is bagel dough so stiff compared to bread dough?

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.

BakeCalcs

Bagel Dough Calculator

Calculate ingredient quantities for bagel dough based on number of bagels and target size.

Number of Bagels

Weight per Bagel

Hydration

Salt

Sugar / Malt

Yeast (instant)

How We Calculate This

Bagel dough is calculated the same way as pizza dough but with characteristically low hydration (50-57%). The stiff dough is what gives bagels their dense, chewy interior.

The Formula

Total dough = Number of bagels × Weight per bagel
Flour = Total dough ÷ (1 + hydration% + salt% + sugar% + yeast%)
Each ingredient = Flour × its percentage

Typical Bagel Percentages

Hydration: 50-57% (low for chewy texture)
Salt: 1.8-2.2%
Sugar or malt: 2-5%
Yeast: 0.5-1%

Frequently Asked Questions

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Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.