Scale your
bagel dough.
Choose how many bagels to make, set the dough weight per piece, and see the exact ingredient weights to mix.
Calculate a batch ↓
Batch setup
Baker’s percentages
Each percentage is based on the total flour weight.
Sourdough starter
Starter flour and water count toward the totals. Set yeast to zero when your formula uses only starter.
Mix these weights
total dough
FlourWaterOther
Weights are rounded to a tenth of a gram.
Hydration follows total flour
At 55% hydration, each 100 g of flour calls for 55 g of water. When you use a starter, count its flour and water before weighing the remaining ingredients.
Work through an eight-bagel formula →