GREG’S FREE PIZZA TOOLS · 08

Bagel batch calculator.

Scale a plain bagel dough by bagel count or flour on hand. Get ingredient weights and raw portions.

01 How big is your batch?

Calculate from

Number of bagels

Raw dough per bagel (g)

Weight is before boiling and baking. Finished bagels will weigh differently. No handling-loss allowance is included.

02 Your baker’s percentages

Flour is always 100%. These editable values are a generic example, not Greg’s production recipe.

Water / hydration (%)

Salt (%)

Dry sweetener (%)

Instant dry yeast (%)

Oil (%)

Dry sweetener = sugar or non-diastatic malt powder. Do not treat diastatic malt powder as an equivalent. The example yeast amount is not a fermentation schedule; use the dose from your recipe.

For plain, commercially yeasted dough only. Starter, syrup, eggs, and wet mix-ins add flour and/or water that this formula does not account for. Boiling-bath ingredients and toppings are separate.

See my batch ↓

MADE FOR YOUR KITCHEN

Your bagel batch

RAW DOUGH BATCH—

Weigh your ingredients

Use grams for best precision. Small quantities show extra decimal places; a precision scale helps with yeast. Ounces are weight, not fluid ounces. Rounded rows may differ slightly from the unrounded total.

Keep your recipe’s mixing, proofing, boiling, and baking method. Scaling ingredient weights does not scale fermentation time or your mixer’s capacity.

How the calculation works

In count mode: flour = (bagel count × raw bagel weight) ÷ (1 + the other percentages ÷ 100). In flour mode: total dough = flour × that same factor. Whole bagels round down; leftover dough is shown separately.

Method: King Arthur Baking’s baker’s percentage reference. Hydration background: The elements of great bagels. All example percentages remain adjustable.