🥯Bagel Calculator
Professional bagel formulas for yeasted NYC-style or naturally fermented sourdough bagels
Choose Your Method
Batch Size
Poolish Settings
Typical: 30-40% PFF for depth of flavor
Flour Blend
14%+ protein (bread flour or high-gluten)
Baker's Percentages
Typical: 55-65% for chewy bagels
Step 1: Poolish (Night Before)
Flour
0g
Water
0g
Yeast
0g
Mix and ferment at room temp 8-12 hours until bubbly and domed
Step 2: Final Dough
Flour (0g to add)
High Protein
0g
All-Purpose
0g
Yecora Rojo
0g
Total flour: 0g
Water
0g
Salt
0g
Barley Malt Syrup
0g
Diastatic Malt
0g
Sugar
0g
Yeast
0g
+ All of the Poolish (0g)
Total Dough Weight
0g
8 bagels × 110g each
Boiling Water Bath
Water
4L
Malt Syrup
60g
~4 tbsp
Baking Soda
8g
~1 tsp (optional)
Boil 30 seconds per side. Baking soda raises pH for better browning.
48-Hour Process
Poolish
8-12 hours at room temp
Autolyse
20 min (flour + water only)
Mix & Rest
Add remaining ingredients, mix, rest 20 min
Divide & Shape
Portion 110g, shape into rings
Fridge Prep
60 min uncovered to develop skin
Cold Proof
48 hours covered in fridge
Boil
30-45 sec per side (straight from fridge)
Bake at 260°C / 500°F
8 min with steam, 8 min without
Popular Toppings & Add-ins
Everything
Sesame, poppy, dried garlic, dried onion, salt
Sesame
White sesame seeds
Poppy
Poppy seeds
Salt
Coarse sea salt or pretzel salt
Onion
Dried minced onion
Garlic
Dried minced garlic
Cinnamon Raisin
Mix 2% cinnamon + 15% raisins into dough
Asiago
Shredded asiago cheese on top
Jalapeño Cheddar
Diced jalapeños + cheddar in dough
Pro tip: Apply toppings immediately after boiling while bagels are still wet. For cheese toppings, add halfway through baking.