How to make Sourdough Bagels

Step by step tutorial to create amazing sourdough bagels!

[@kimglasgow9559]

Sweet to see your daughters involved

[@michellealmonte6595]

Best bagel tutorial. Your channel is very professionally filmed. Great job Dad! Making these today!!

[@sharont3613]

This guy knows how to properly shape bagels! Watch it! If you just poke a hole in the middle of a ball of dough and stretch, the holes will always want to close again.

[@mariopalermo2651]

Which flour are you using for this video? Great tutorial, Thanks!

[@ariainman6691]

Seen many Videos on Making Bagels....YOUR VIDEO IS THE BEST. YOUR RECIPE IS THE BEST. GREAT. Will delete other recipes and FOLLOW YOURS. Thank you for sharing.

[@jennifertang270]

Beautiful girls❤❤ Thanks for sharing this awesome sourdough bagel recipe !

[@pattyfigarola5057]

It looks like you and your girls may have done this a time or two before 😂. Great video and such beautiful bagel baking assistants. Thanks for all of the tips. I just fed my starter this morning and I’m not-so-patiently waiting to begin. No helpers for me, unless you count the furry felines in my kitchen. Thanks again!

[@happybackchiropractic]

Hey doc... I just read your blog post on how you got started with bread & sourdough. Congrats... it was a great read. I have more frustration with baking bread than I care to share but I’ll continue to persevere. Thx again. Great channel 👍🏼

[@rachelkanevsky41]

I just made these and they came out great! Thank you for making it so easy!

[@kathymcalpine939]

We LOVED these bagels! Thank you! I spread mine out on my sheets to ensure there was ample air circulating while they cooked, but I see you didn't do that so I wonder if it doesn't matter.

[@ruthalexander6681]

I just made them and even though I ran out of white flour and had to use about 1/3 wheat flour, they turned out FAB!! I really enjoy your nice clear instructions on all of your sourdough recipes that I’ve seen so far!

[@tiffanyschipper]

I have been trying to make bagels and failing. Nowbi watch this and realize why! Thank you! Bagel attempt #5 should do the trick.

[@chesedprather7246]

non-iodized salt like natural sea salt doesn’t have much effect on the starter so you don't have to put it in separately.

[@CrystalAnatta]

Thank you

[@debbybrady1246]

Those girls are precious.

[@maxinkuaye]

Hi I just made these and the taste was amazing. I did have some issues I was hoping you could please help with. - they were flat - I assume they were overprooded since it’s hotter weather? I put them in the fridge after the bulk fermentation and shaped them and let them rise for 4 hours. Do you think I let them rise too long ? - they didn’t seem to get brown after 10 minutes and I left them in the oven 20-30 minutes and they turned out very chewy. I put baking soda in the boiling water. Any tips on what I could do here? I did not have barley malt so I didn’t put that into the dough. Thank you so much! Can’t wait to bake them again.

[@michellealmonte6595]

Hi! I just mixed the ingredients. Once I form the bagels, should I refrigerate them at that point (overnight) or should I proof first and then refrigerate? What I think is right is form them, fridge overnight, proof in the early morning, cook at breakfast. Does that sound right?

[@quick9smitty511]

First time trying this recipe. I cut the ingredients on half (making sure my proportions matched your Calculator). Messed up with mixing the flour into the water and starter by mixing for 5min. before adding the salt. Proceeded anyway, adding salt and then mixing again. This resulted in a somewhat sticky dough, Am into my 4th stretch and dough is so relaxed that I don't think my shaped bagels will hold their shape for the overnight bulk ferment. Is there such a thing as over-working the dough? Could I have damaged the gluten strands? Anyone's advice would be much appreciated.

[@ingridgillette5573]

What do you mean every hour turn the dough? Do you mean stretch and fold?

[@sourdoughmd2591]

Yes. Stretch and fold! Thanks for helping me improve my baking lexicon!

[@DesertMoonBathNBody]

Thanks for sharing. One question. Using Bakers Percentage with 1000 grams flour and 60% hydration I calculated the water to be 600 grams rather than 560 grams? Why is the calculator showing 560? Thanks!!

[@ratsrfc]

You need to account for the starter in the calculation. 200g of starter @100% hydration contains 100g each of flour and water. This gives you a final dough of 1100g flour and 660g water and a final hydration of 60%.

[@sourdoughmd2591]

The calculator takes into account both water and flour from the 100% starter.

[@valjalava1951]

Do you have to make sure your starter has been fed good before you start this as mine stays in the fridge

[@franchescawetter8423]

Yes you want a fed and active, bubbly starter for this.

[@ingridgillette5573]

I just made these and they came out flat. They proved really well but once I boiled them, they flattened. Any reason as to why this happened?

[@sourdoughmd2591]

Hi Ingrid. Unfortunately, they were likely over proofed. 🙁

[@mshearerc]

I’m making them today and just noticed back in the Autolyse stage there is a cookie by your scale, then it is gone after the 45 minute wait! You didnt mention a cookie was required or part of the recipe process!

[@charlottedawson850]

Think it was a bagel but certainly looks a lot like a cookie!😀