bagel math toolkit

1. Your formula: enter each ingredient's weight in grams. The baker's % column fills itself. Rename any flour or "other" row.
2. Scale it: pick how you want to size the batch (bagels and weight each, total dough weight, or total flour weight) and the weights recalculate.

Only have percentages? Enter flour as 1000 and each ingredient as its percent times 10 (a 56% hydration is 560).

1. Enter your base recipe's flour weight and hydration percentage.
2. For each enrichment or inclusion you're adding, enter its weight in grams. Leave the rest blank.
3. The suggested change errs on the side of less water added (largest reduction, smallest increase). It's easy to add more water later, but you can't take it back out. The range shows the full span from the water chart if you'd rather judge by feel.

1. Enter your flour's current Falling Number (FN) and your target FN. The usual sweet spot for bagels is 250 to 270.
2. Enter the Diastatic Power (°L) of your malt powder if you know it. Leave it blank to use the default of 60°L.
3. Read the suggested dose and range. Both are percentages of total flour weight. Add your flour weight to see grams.

Falling Number (FN)

Lab test measuring alpha-amylase (enzyme) activity in flour. Higher FN = lower enzyme activity; lower FN = higher enzyme activity.

Liquefaction Number (LN)

A linear conversion of FN. FN values can't be blended or averaged directly, so this tool converts to LN first.

Diastatic Power (°Lintner)

The enzymatic strength of a malted flour. Higher °L = more enzymes = works faster at a lower dose.