The Best Homemade Sourdough Bagels

Рет қаралды 21,855

Күн бұрын

Пікірлер: 78

@wendybeauchamp72 Күн бұрын

I was a little iffy about whether or not they would work because i didnt have enough room temperature active starter ready, so i ended up using some discard that was still bubbly in the fridge cold. But the dough rose in 8 hours and the bagels were perfect. Thank you kindly for the wonderful recipe.

@photororo52 3 ай бұрын

You are such a great teacher! Such a calm and relaxed vibe! ❤

@simplicityandastarter 3 ай бұрын

So sweet, thank you!

@alexpritts8952 2 ай бұрын

This is literally the most perfect recipe. Absolutely obsessed with the end result of mine after following this! Thank you!!

@simplicityandastarter 2 ай бұрын

My heart! So thrilled to hear that you enjoy this recipe as well. Aren't they the best? Thank you for sharing!

@Godlovesuse4real 3 ай бұрын

I have to say I made your bagels and I’m so excited because it came out perfect thank you thank you thank you. I’ve made so many errors in the past but you are a genius. Thank you again please keep those recipes coming. I appreciate you. God bless.

@simplicityandastarter 3 ай бұрын

That's amazing! I may have provided the recipe, but you are the one who baked the delicious bagels! Thank you so much for sharing

@spiderqueen5170 Ай бұрын

I made these bagels tonight! Turned out very tasty. One thing I did was right before I put the dough into the boiling water, I fixed the center to make it more prominent for baking.

@simplicityandastarter 4 күн бұрын

That's such a great tip, I'm going to have to try that!

@wildflowah 27 күн бұрын

girl you deserve so many subscribers… I LOVED the pacing and the level of detail to your steps while keeping it calm and easy to follow! Amazing work I definitely subscribed because I cannot wait to start finally baking with my sourdough starter on Friday and you have so many awesome recipes on your channel! Much love 🫶🏻

@simplicityandastarter 4 күн бұрын

That's so kind of you to say, thank you so much! I'm excited to have you here!

@marcelalima4223 3 ай бұрын

I loved the vídeo, calm and well explained! In Brazil I never found bagels anywere, but when I was a kid I use to have them in Canada, and loved it!! I will definitively try your recipe! Thank you❤

@simplicityandastarter 3 ай бұрын

Thank you so much! 😊 I'm so glad you enjoyed the video! How special that you have memories of eating bagels in Canada as a kid-hopefully this recipe will bring back those flavors for you. I’d love to hear how it turns out when you try it! ❤🍞

@Bundologus 19 күн бұрын

Just started baking sourdough bread a couple months ago. I'm nowhere near an expert yet, but I wanted to try something else for a change. This recipe and the way you teach it is perfect! The bagels came out great, even though I forgot the second kneading 😅 thank you! This is going into the family recipe book ❤

@simplicityandastarter 4 күн бұрын

So honored! Thank you so much for sharing!

@mariepond378 Ай бұрын

This is such a great video for beginners, THANK YOU! My bagels can’t out A-MAZING. ❤️

@simplicityandastarter 4 күн бұрын

You are so welcome!! So glad you loved them.

@tanyashukla3238 2 ай бұрын

Best teacher ever! love your videos so much

@simplicityandastarter 2 ай бұрын

So very kind, thank you!

@haileehiguera 2 ай бұрын

How do you record two different angles sooo seamlessly? It’s like magic! I use the same recipe from the clever carrot ☺️ they’re the best

@simplicityandastarter 2 ай бұрын

Thank you so much! I use the BlackMagic stream switcher to help change the view. So glad you are enjoying the videos! And seriously - we can't get enough of sourdough bagels

@johnrabidoux1750 Ай бұрын

You had me at sourdough bagel,, it's the better things in life to enjoy

@johnrabidoux1750 Ай бұрын

Subscribing now 🔥

@aleahmarasigan5818 4 ай бұрын

These look delicious! Will absolutely try this out once my starter is ready ^^ love the video!

@simplicityandastarter 3 ай бұрын

Thank you so much! How exciting to hear that you are making your own starter - you are going to love this world of sourdough!

@michellelloyd8815 3 ай бұрын

Made these and they were incredible! Great recipe :)

@simplicityandastarter 3 ай бұрын

Amazing! So thrilled to hear that you enjoyed them. Thank you so much for sharing

@Niramoo 7 күн бұрын

I have been making unsuccessful sourdough bread of all kinds for a while. This is the first recipe that was actually perfect, and I ran to buy the cookbook.

@simplicityandastarter 4 күн бұрын

So thrilled to hear that you found a sourdough recipe that worked for you! Thank you so much for your support on the cookbook!

@oliver6299 3 ай бұрын

Просто очаровательная хозяюшка)) Однозначно приготовлю по Вашему рецепту, уверена, что они будут вкусными! Хорошего дня!

@simplicityandastarter 3 ай бұрын

Thank you so much for your sweet comment! I hope you love these sourdough bagels!

@annettelf7644 Ай бұрын

Before adding salt, sugar or any other ingredient, I prefer to do the autolyse, let the mixed water, flour and sourdough rest for 1/2h to 1 hour, and then the hand kneading it’s much easier, because the gluten web it’s more developed.

@judypeterson9952 28 күн бұрын

Would you do this with einkorn flour too? Having very little gluten.

@simplicityandastarter 4 күн бұрын

I love this tip! Thanks for sharing.

@tanyashukla3238 2 ай бұрын

hello again! Just attempted to make these bagels and like you mentioned, i noticed a dry film developing on top of my dough during bulk fermentation. Is there anything i can do to prevent this? Would plastic wrap work better than a kitchen towel? Or should i try and get an air tight container?

@simplicityandastarter 2 ай бұрын

Sorry to hear that! Yes, I would recommend using plastic wrap or a reusable shower cap to prevent the top from drying out!

@evettecooks8933 3 ай бұрын

Cup measurement love that you have both thanks

@simplicityandastarter 3 ай бұрын

My pleasure! Happy to always include both!

@RROrangeGuy 3 ай бұрын

Looks yummy! ❤️

@steffany4421 3 ай бұрын

Hi I love the videos, for how much can you sell them? Thanks

@edwinpoon9810 3 ай бұрын

Trying this recipe today! Do you put the dough in the fridge after bulk fermentation or leave it out?

@simplicityandastarter 2 ай бұрын

I hope you loved it! Bulk ferment the dough at room temperature.

@angelaaneff445 Ай бұрын

Can you use a stand mixer for the kneading

@simplicityandastarter 4 күн бұрын

Yes, you can!

@AddyW5432 16 күн бұрын

Hey! If mine puffed up a lot when I cooked it, does that mean I over proofed them? They proofed for about 10 and a half hours at about 72-75 degrees.

@simplicityandastarter 4 күн бұрын

If the bagels looked more like softballs, then you might need to make the holes in the center slightly bigger.

@Jenine_Garcia 3 ай бұрын

I have a question? Can I cold bulk rise in the fridge overnight so this way I can boil and bake in the morning? If so should I adjust timing in any way?

@simplicityandastarter 2 ай бұрын

Personally, I have never done the bulk rise in the fridge before. However, I have bulk fermented the dough, shaped the bagels and then pop them into the fridge overnight. I'll pull them out to puff up, boil and bake the next morning.

@Jenine_Garcia 2 ай бұрын

@ I made your recipe just changed the timing. I fed my starter in the AM created my dough in the late PM. Woke up to separate and form the bagels, then water bath and bake. So we had Bagels by 10am. Came out amazing. I decided to make the Asiago style and it came out absolutely delicious 🤤. Thank you ☺️

@anapinson504 21 күн бұрын

Is there any way to fix an over proofed dough?

@simplicityandastarter 4 күн бұрын

I would still bake the bagels - they're still tasty!

@Katesbee 3 ай бұрын

Hi McKenna! Have you ever batch baked these? I have a bunch of eaters!

@simplicityandastarter 3 ай бұрын

Plenty of times! Usually I will double the recipe, but split the dough into separate bowls since it will rise pretty high! These bagels also freeze beautiful!

@kimberlygoodman5818 19 күн бұрын

Can you use your proof on oven to let it rise?

@simplicityandastarter 4 күн бұрын

Absolutely! Just be sure to check on the bagels often until they have risen completely, since this will be warmer than room temperature.

@Mahdbloxfruits 3 ай бұрын

Can you share the sour dough starter recipe

@simplicityandastarter 3 ай бұрын

You can find my FREE step-by-step guide on how to make a starter from scratch here! sunny-artisan-7227.ck.page/980d432161

@starmusicanya Ай бұрын

How do you make the starter?

@Mashpookaloo 26 күн бұрын

Mix equal parts (in weight) any flour. For faster fermentation start with a whole wheat or rye flour. You can start with as little as 10 or 15 grams, then feed it the same amounts every day for a week. The more starter you have, the more you will need to feed it. Think of it as feeding a growing population that multiplies daily. You will want to discard some of it, to keep the feedings low and so it doesn't outgrow it's container. There are a bazillion videos, but it's pretty simple once you understand fermentation in general. Good luck and happy baking!

@simplicityandastarter 4 күн бұрын

I share all about how to make a sourdough starter from scratch here! simplicityandastarter.com/how-to-make-a-sourdough-starter/

@azobrn45 3 ай бұрын

I was wondering what the difference in honey vs baking soda that I see a lot of recipe uses in boiling water?

@simplicityandastarter 3 ай бұрын

Great question! Honey gives the exterior a subtle sweetness and helps with browning while they bake, while baking soda won't give the bagels any additional flavor. Instead, you will have an increase in browning and a crispier exterior.

@azobrn45 3 ай бұрын

@ thank you 😊