Work out the flour and water
For eight bagels at 115 g of dough per piece, the target mixed dough weighs 920 g. Use the dough weight before boiling or baking.
Convert the baker’s percentages
For this example, flour is 100%, water is 55%, salt is 2%, yeast is 1%, and dry sweetener is 3%. Add them to get 161% of the flour weight.
Total flour = 920 ÷ 1.61 ≈ 571.4 g. Water = 571.4 × 0.55 ≈ 314.3 g.
- Flour: 571.4 g
- Water: 314.3 g
- Salt: 11.4 g
- Yeast: 5.7 g
- Dry sweetener: 17.1 g
Count flour and water in the starter
A 200 g starter at 100% hydration contains 100 g of flour and 100 g of water. If you use that starter in the same formula, weigh 471.4 g of additional flour and 214.3 g of additional water. Adjust the yeast percentage to match the formula you intend to bake, then recalculate.