New York-Style Sourdough Bagels - Step by Step - Simple Sourdough

[@naataa77]

Best and easiest recipe out there. The final product is outstanding for how straight forward the recipe is.

[@quaxenleaf]

I’ve used your method (albeit with my ingredients) for 6-7 times and they are always spot-on perfect. Thanks for making this video so easy to follow: straight and to the point!

[@marlenewong6886]

These are the best bagels!! I've already made this recipe twice this week because we loved them so much. They freeze really well, but they don't stay there very long. I got the everything bagel mix from Badia. Very delicious bagels!

[@cochan2007]

I have tried this recipe and baked today, taste and texture are so good,with fine crumb; chewy texture, and glossy！Thank you 😋!

[@wendymorel]

Excellent clear instructions….so easy to follow🙏🏻

[@homewoodstoves]

Look very yum! Need to try these. Thanks!

[@sandeepverghis]

Made your sourdough croissants. It was amazing. Thank you so much you have changed my life.

[@erikayo811]

Thank you! This is the best recipe, i tried it and the bagels taste so good!!!

[@cookie_monster3200]

Great recipe. I Switched it up a little bit with ingredients but I took the same quantities. Thanks a lot, they were tasty

[@ardalanhaddad209]

and absolute gem! thanks very much for sharing. You have a great way of explaining and simply enjoyable to follow your instructions. I also enjoyed your sourdough bread video which turned out superb too. Happy Bakings!

[@zainabkh363]

This is the best recipe i ever tried 👌🏽😋 thank you sooo much

[@Homegrownhappinessnz]

Glad you liked it!!

[@rlwalker2]

Excellent. I was glad to see you not using lye in the boiling water. I think most New York delis use that but I'll give the honey a try. They look delicious. I'll probably add some asiago cheese to some of mine as I really like that flavor.

[@terryglaser9444]

Is there a reason you do cold fermentation before final bagel shaping?

[@greygirl3168]

My bagels are about to take a dip then into the oven. Thanks!

[@MARISSAVISZOLAY]

I just made these and they were super good. I'm wondering if you have suggestions for making cinnamon raisin bagels for proportions? Also, how to incorporate rasins... Thank you for the great free recipe!

[@Homegrownhappinessnz]

I do! I've got a recipe here :) homegrownhappiness.com/sourdough-cinnamon-raisin-bagels/

[@MARISSAVISZOLAY]

@@Homegrownhappinessnz amazing! Thank you so much!

[@blackzuniverse2299]

Thanks sister

[@marisacucinaitaliana]

Hi thank you for your recipe trying it today , can you tell me why my flour stuck to my board, i changed over to my marble top but i had to use a little flour to knead, did i do something wrong ?

[@patricezhao3493]

what are the signs we should be looking for when fermenting? are we watching for a specific size increase? the ambiance temperature in my house is not very consistent (especially in the winter), so i want to have an easier-to-determine way to make sure i don’t let it ferment for too little or too long. thank you for the awesome and easy to follow recipe!!!

[@Homegrownhappinessnz]

Sorry for the late reply Patrice! You should see clear signs of fermenting in the dough when it comes from the fridge and it is pulled from the bowl. The underneath should show the gluten strands in the dough. The actual bagels once shaped don't do a lot of rising, I just let them slightly puff out.

[@patricezhao3493]

@@Homegrownhappinessnz thank you so much!

[@erikayo811]

Please show us how to use liquid yeast or yogurt yeast water in baking too 🙏🏻.

[@marym1711]

Can i dust using bread flour?

[@carlaschia]

What can we use if we don't have semolina flour or parchment?

[@marym1711]

Do u bake with fan or without?

[@nivestanti8817]

I usually feed my starter, for example 50g starter, 25g water and 25g flour, based on a book I bough that makes all its recipes using this method. It also takes about 4 hours to double. Can I still use this ratio to bake the bagels do you think?

[@Homegrownhappinessnz]

Yup if it's used before it peaks and collapses it should be all good :)

[@Nina05227]

Hi Eileen! Just wondering if this recipe can easily be doubled/tripled?

[@Homegrownhappinessnz]

Hey, yup it can :)

[@rossellamonaci5495]

Any folds needed before the bulk fermentation? Thanks

[@Homegrownhappinessnz]

Nope no folds, just the 10 mins kneading 😊

[@rossellamonaci5495]

@@Homegrownhappinessnz Do they need to double in size before refrigerating them?

[@Homegrownhappinessnz]

No 😊here is the full recipe that will answer all your questions homegrownhappiness.co.nz/new-york-style-sourdough-bagels/

[@rossellamonaci5495]

@@Homegrownhappinessnz thanks! I hope they will turn out as good as yours! 😊

[@JB88JB]

May I know how many grams of Levain starter in this recipe ? Is it “all in” in the recipe ?

[@Homegrownhappinessnz]

Yes all is used in the recipe, 150g

[@gregf4732]

I see from the age of the comments that I'm late to the party. Let's see if anyone sees my question. Is there a Maximum time for the cold fermentation? You call for a Minimum of 10 hours. How long is too long? Thanks.

[@Homegrownhappinessnz]

Hey sorry for the late reply! You could do up to 24 hours, the longer it goes the more tangy it will be.

[@Ben-gd8tp]

I’m a new sourdough baker this looks easy a doubt is honey replacing baking soda in most recipes I see BS or lye

[@Ben-gd8tp]

And if I were to try this with 300 gm flour do I Just calculate with the given hydration percentage of original recipe ?

[@Homegrownhappinessnz]

Yup just reduce everything accordingly. 😊 I’m not a fan of baking Soda for the bagels, I find the taste too pretzel-like. Honey works very well instead and adds great flavour.

[@Ben-gd8tp]

Home Grown Happiness just kneaded and kept hoping that I’ll manage to do it 😃

[@Ben-gd8tp]

What’s maximum time to keep for bulk fermentation before shaping ? It’s been close to 12 hours now shall I take it off and shape ?

[@Ben-gd8tp]

Home Grown Happiness hey I wish I could show you the pics!! It came out very well thanks for the revipe

[@timbrophy]

Beautiful voice and accent, gorgeous face, great recipe.