Starting formula
Bagels
Firm dough. Glossy crust. Proper chew.
Bagels need much firmer dough than bread or pizza. This formula starts with eight equal bagels and scales without mental arithmetic.
The formula
Eight chewy bagels
Starting point: eight equal bagels. Change the count or piece weight in the calculator.Active preparation: about 35 min · Boiling and baking: about 30 min. Proofing time varies.
- Flour
- 100%571.5 g
- Water
- 55%314.3 g
- Salt
- 2%11.4 g
- Yeast
- 1%5.7 g
- Sugar
- 3%17.1 g
What this makes
Dough that holds its shape and pushes back.
Low hydration creates the characteristic close crumb and firm chew. It is also why kneading feels rather more like work.Hydration
Firm, shapeable dough with a close crumb.
Equal pieces
A generous starting size, scaled precisely in the calculator.
Sugar
Supports browning and adds a mild sweet background.
Why bagel dough should be firm
Less water limits crumb openness and makes tight rings possible. Boiling then sets the surface before the oven expands and browns the bagel.
This formula uses sugar as a practical dough ingredient. For a more classic profile you can replace some with malt syrup or honey, but account for liquid sweeteners when precision matters.
Method
Shape, chill, boil, bake.
The brief boil is what turns a bread ring into an actual bagel.- Smooth surface
Knead firmly
Mix all dough ingredients and knead to a smooth, strong and fairly stiff dough.
- Equal pieces
Divide accurately
Weigh equal pieces so every bagel finishes baking at the same time.
- Generous center hole
Shape rings
Roll ropes and seal the ends firmly, or pierce a tight dough ball.
- Slightly puffed
Proof
Proof briefly or refrigerate longer for flavor; avoid overproofing.
- Firm, shiny crust
Boil and bake
Boil each side briefly, drain and bake immediately until glossy brown.
Bagels with no ambition to become bricks
The seam opens
Moisten the ends lightly and roll the join firmly beneath your palm.
They collapse after boiling
Shorten the proof; overproofed bagels lack strength when they hit the water.
The crust stays dull
Use a mildly alkaline boiling bath and drain the bagels well before baking.
Frequently asked questions
Do bagels always need boiling?
For the characteristic glossy, firm crust, yes. Without boiling you mainly have bread rolls with a hole.
Can the dough chill overnight?
Yes. Chilling develops flavor and makes timing easier. Reduce the yeast if needed.
Why is this dough so hard to knead?
A 55% hydration is deliberately low. Give the dough short rests and do not force a light-duty mixer.
Baking tools
Useful for this recipe
Three tools selected for this dough's shape, hydration or baking schedule.Choose when the bread should enter the oven and work backwards through levain, mixing, proofing, shaping and preheating.
Plan baking schedule →CalculatorWhat temperature should my water be?Match your water to the temperature of the kitchen, flour, preferment and mixing method.
Calculate water temperature →CalculatorI have a different yeast typeConvert between fresh yeast, active dry yeast and instant yeast using practical ratios.
Convert yeast →Ready to shape