How to use the sourdough bagel calculator
Enter how many bagels you want and how big. The calculator makes a stiff, low-hydration dough (the secret to a chewy bagel) and works out how much malt syrup or baking soda to add to your boiling water.
What makes a good sourdough bagel
- Low hydration. 55–60% gives a dense, chewy crumb and dough that keeps its shape in the pot.
- Strong flour. Bread flour or high-gluten flour (13–14% protein) gives the characteristic chew.
- A cold overnight rest. Shaped bagels rest in the fridge overnight, which builds flavor and a blistered crust.
- A short boil. Boiling sets the crust before baking. Malt gives shine and a classic flavor; baking soda gives a darker, pretzel-like crust.
Sourdough bagel method
- Mix and knead all dough ingredients for 8–10 minutes. The dough will be stiff – that's right.
- Bulk ferment 3–5 hours at room temperature until slightly puffy (about 25–50% rise).
- Divide and shape. Roll each piece into a rope, wrap it around your hand and seal the ends by rolling on the counter – or poke a hole through a ball and stretch it.
- Cold proof on a lined, lightly oiled tray, covered, for 12–24 hours in the fridge.
- Float test: drop one bagel in water. If it floats within about 10 seconds it's ready; if not, let them warm up 30–60 minutes.
- Boil 30–60 seconds per side (longer = chewier), then add toppings while wet.
- Bake at 220–230 °C / 425–450 °F for 18–22 minutes until deep golden.
Using discard instead of active starter? Add a pinch of instant yeast for lift – see the discard calculator for how to swap it in.
Frequently asked questions
What hydration should bagel dough be?
Much lower than bread: 55–60%. The stiff dough gives bagels their dense, chewy crumb and lets them hold their shape in the boil.
How big should each bagel be?
100–115 g of dough makes a classic bagel; 85–90 g is a smaller, deli-style bagel, and 130 g or more is a large bakery bagel.
What should I put in the boiling water?
Barley malt syrup (about 1 tablespoon per liter) gives the classic shine and flavor. Baking soda works too (about 1 tablespoon per liter) for a darker, pretzel-like crust. Boil 30–60 seconds per side.