Bagel Dough Calculator

What makes a bagel a bagel?

A bagel is defined by three characteristics: low hydration (55–65%), boiling before baking, and a dense, chewy crumb. The low hydration creates a tight, elastic dough that holds its shape. Boiling sets the exterior into a shiny, chewy crust before the interior has time to fully expand in the oven. The result is a bread that's dense enough to slice cleanly and chewy enough to require a good toaster.

Bagels are also typically shaped by hand.rolled into a ball, then pushed to create a hole through the center. This hole isn't just decorative; it helps the bagel cook evenly during boiling and baking. A bagel without a hole will cook unevenly and doesn't have the same eating experience.

Traditionally, bagels are boiled in water with added malt syrup or honey. The malt adds a subtle flavour and helps the exterior caramelize. This step separates bagels from regular bread more clearly than anything else. Boiling gives bagels their distinctive chewy exterior and shiny appearance.

Bagels are typically lightly enriched with a small amount of sugar and salt, but no butter or eggs. This keeps them relatively lean.not sweet, not rich, just straightforward and satisfying. A properly made bagel needs nothing more than a schmear of cream cheese or butter to be perfect.

Using this calculator

Start by selecting a bagel style: NY Style, Montreal, or Sourdough. Each preset loads sensible bagel weights.NY bagels are typically 85–100g each, Montreal bagels are smaller (60–80g), and sourdough bagels vary depending on your starter's power. These presets also adjust yeast for typical fermentation schedules.

Set your total bagel count and weight per bagel. If you want a dozen bagels at 90g each, enter 12 and 90. The calculator totals the dough weight needed. You can also adjust individual values if you want smaller or larger bagels. A single calculation adjusts all ingredients proportionally.

Choose your fermentation method: overnight cold (recommended) or same-day room temperature. Cold fermentation develops better flavour and is more forgiving of timing mistakes. The yeast amount is automatically adjusted based on your choice. Same-day fermentation requires more yeast to keep the timeline tight.

The calculator shows you the malt syrup amount separately because it's used only in the boiling water, not in the dough. Most bagel recipes use 15–25g malt syrup in a large pot of boiling water. The calculator recommends an amount based on your total dough weight.it's just a suggestion, so feel free to adjust based on preference.

NY vs Montreal bagels

NY bagels are what most North Americans think of as "bagels." They're larger (85–100g per bagel) with a soft, chewy interior and a dark, shiny exterior. Made with all-purpose or bread flour, they're boiled in water with a small amount of malt syrup or honey (no added sugar in the dough). Baked at moderate temperature (200–220°C), they have a chewy but not rock-hard crust. The interior stays relatively tender and springy.

NY bagels ferment overnight in the cold (8–24 hours) for best flavour, or same-day with more yeast if time is tight. The cold fermentation develops organic acids and a more complex flavour. Same-day bagels work but lack the depth that overnight fermentation builds.

Montreal bagels are smaller (60–80g each), sweeter, and boiled in water with honey (often quite a bit of honey). They're often made with whole wheat flour, which adds nuttiness. Baked at higher temperature (220–240°C), Montreal bagels develop a thinner, crispier, darker exterior. The interior is denser than NY bagels, with a finer crumb. They're sliced thinner and toasted more aggressively.

Montreal bagels also typically use a different shaping technique.hand-rolled more tightly and sometimes stretched by hand into a ring shape before boiling. The result is a more uniform, more compact bagel. Montreal bagels are sometimes boiled longer (45–90 seconds per side) than NY bagels, which creates an extra-thick, extra-chewy crust.

Neither is objectively "better".they're different styles built on the same principles. Choose based on what you like to eat: larger, softer, chewier bagels (NY), or smaller, sweeter, crispier bagels (Montreal).

Malt syrup and barley malt

Malt syrup (barley malt) is one of the defining ingredients of traditional bagel boiling water. It's made by soaking barley, allowing it to germinate, drying it, and extracting the sugars. The result is a thick, dark syrup with a subtle, toasty, slightly sweet flavour (less intensely sweet than honey or sugar).

In the boiling water, malt syrup serves two purposes. First, it adds a subtle flavour that's absorbed into the bagel exterior. Second, it raises the boiling temperature slightly (denser liquid = higher boiling point), which promotes caramelization and browning. The result is the characteristic dark, glossy bagel exterior.

If you can't find malt syrup, honey is an acceptable substitute, though it produces a slightly sweeter result. Use equal weight (if your recipe calls for 20g malt syrup, use 20g honey), or reduce by 10–20% to avoid over-sweetening. Some bakers use a combination of malt syrup and honey for balance.

You can also use diastatic malt powder (a finer malt product used in baking), but it behaves differently in the boiling water.it won't dissolve as smoothly. Stick with malt syrup for boiling. Diastatic malt powder can be added to the dough itself to boost yeast activity and browning, but that's a separate application from the boiling water.

Barley malt is widely available online and in many health food stores. It's shelf-stable and lasts for years. If you make bagels regularly, it's worth keeping on hand.it's the difference between ordinary boiled bread and proper bagels.

Boiling bagels

Fill a large pot with water and add malt syrup or honey.about 15–25g per gallon of water, depending on how much flavour you want. Bring to a boil. While the water heats, let your shaped bagels rest for 10–15 minutes (they'll puff slightly.this is normal and desired).

Once the water is boiling, carefully drop bagels in one or two at a time. They'll initially sink, then float to the surface as they absorb water and expand. Once they float, set a timer. Boil for 30–90 seconds per side, depending on bagel size and your preference. Smaller bagels (Montreal) need 30–45 seconds per side. Larger bagels (NY) need 45–90 seconds per side. Flip each bagel once so both sides are submerged.

The boiling time is critical. Under-boiled bagels (15–20 seconds per side) will rise too much in the oven and become fluffy rather than chewy. Over-boiled bagels (90+ seconds per side) will develop an overly thick, dense crust that's hard to bite through. Aim for a shiny, puffed bagel that springs back slightly when poked.

Remove each boiled bagel with a slotted spoon and place on a baking sheet. You can brush with egg wash if you like, or sprinkle with seeds (sesame, poppy, everything seasoning) while still wet. Once all bagels are boiled, bake at 200–220°C (NY style) or 220–240°C (Montreal style) for 20–25 minutes until golden and set.