Bagel Calculator
Calculate ingredients for perfect homemade bagels
Bagel Dough (8 x 110g)
Bread Flour
561g
Water
281g
Salt
11g
Instant Yeast
8.4g
Malt Syrup
8g
Oil
11g
Boiling Water (per gallon)
Malt Syrup
30g
Baking Soda
15g
Toppings
sesame Seed
16g
poppy Seed
16g
onion Flakes
16g
garlic Flakes
16g
salt
8g
Process
mix: Mix until very stiff dough forms (10-12 min)
rest: Rest 10 minutes, then shape
proof: Proof 1 hour at room temp OR overnight in fridge
boil: Boil 1 minute per side in malt water
bake: 450°F for 18-22 minutes, flip halfway
Bagel Tips
- Dough should be very stiff - much stiffer than bread dough
- Poke-and-twirl method creates the best hole
- If cold proofing, let sit out 30 min before boiling
- Apply toppings immediately after boiling while sticky
- Bagels are best eaten same day, or freeze after cooling