My easy sourdough bagel recipe uses active sourdough starter (no yeast) to make soft, chewy, NY-style bagels at home with just 10 minutes of prep and an overnight option to fit your schedule. Customize with everything bagel spice, cinnamon raisin and more. Adapted from my bestselling book: Artisan Sourdough Made Simple.
Reader review
“I have made these twice this week. OH MY GOODNESS… they are perfect! They are literally so close to Brueggers!!! I’ve played with plain, sesame, Everything and cinnamon raisin. ALL were amazing! I want to make them into rolls or bialys as well. Thank you for your work on this. Just wonderful!”
—Rosemarie
Sourdough bagels are nothing like yeasted bagels. They’re more flavorful, less dense, and intensely chewy. You can eat two without time taking nap! The crust is thin and crisp, and the inside is soft (not doughy). I like mine warm, slathered in salted butter.
This recipe is from my bestselling book Artisan Sourdough Made Simple and like all of my sourdough bread recipes: it’s practical and straightforward. You’ll find clear step-by-step instructions for mixing, shaping, boiling and baking, plus a sample baking schedule to make it work for you.
Homemade sourdough bagels sound hard, but they’re doable and a fun next step after making sourdough bread. Just read the comment section! You’ll get the best tips from real life bakers who’ve made this recipe hundreds of times.
How To Make Homemade Sourdough Bagels {Step-By-Step Recipe}
Step 1: Mix The Dough
To start: Whisk the water, sourdough starter and sugar together in a large bowl (the sugar is for balanced flavor – the bagels are not sweet). Then add the bread flour and salt, and mix to form a rough dough. It will feel very stiff since it’s a low hydration dough. This is normal. Cover and rest to relax the gluten for 1 hour.
Step 2: Bulk Rise
Cover the dough or transfer to a high sided dough tub. Let rise overnight at room temperature until airy, puffy, and double in size.
How long should bagel dough rise? At 68 F, plan on 10-12 hrs; at 70 F, about 8-10 hrs. The dough will look lighter, domed, and spring back slowly when pressed lightly with your fingertip. Pay close attention to your specific room temperature. Treat it like an ingredient, and you’ll nail the rise time every time.
Step 3: How To Shape Sourdough Bagels
First, divide the dough into 8 equal pieces, about 115 g each.
Then roll into balls, and rest for 10-15 minutes on a parchment-lined sheet pan coated with cooking spray. If you forget to spray your pan, your bagels will stick.
To shape the bagels, poke a hole into the center, then gently stretch and spin to form a ring. Don’t be afraid to make the hole larger than you think (it will shrink back during proofing and baking).
Step 4: Second Rise
The bagel dough needs to rise again, but only briefly. So you’ll cover and rest until puffy, about 20-30+ minutes (I use this sheet pan set w/lid. No more fussing with plastic wrap and kitchen towels!).
Meanwhile, bring a large pot of water to a boil. Add a spoonful of honey or barley malt syrup, which adds golden color and flavor to the crust. Preheat your oven. Prep your topping station with all of your favorites: sesame seeds, Everything bagel spice, poppy seeds, sharp cheddar cheese. Get creative!
Step 5: Boil The Bagels
Gently lower 2-3 bagels into the pot of boiling water. The idea of boiling dough used to make me so nervous, but it’s not that bad. If you can boil pasta or ravioli, you can boil bagels. Once they float, simmer for 30 seconds on each side for a thin crust (my preference), or up to 1 minute per side for a thicker, chewier crust.
Remove and place onto the sheet pan. They will look lumpy and slightly wet. All normal.
Why boil bagels before baking? It sets the crust early, so the dough doesn’t rise too high like bread. You can’t skip this step. It gives the crust its glossy sheen, chewy texture, and helps the toppings stick too.
Step 6: Add Toppings
While the bagels are still warm from boiling and slightly wet, dip the rounded side into your toppings. Leave a few plain (the crust is amazing). If you wait too long and your bagels dry out, the toppings won’t stick.
Step 7: Bake The Bagels
Bake your sourdough bagels for 20-25 minutes at 425 F. They should be light, slightly firm to the touch, and deep golden brown when ready. Do yourself a favor and enjoy one straight from the oven!
To serve, top with salted butter, veggie cream cheese, smoked salmon etc. Or just eat plain.
Sourdough Bagle Recipe: Sample Baking Schedule
First: You need a game plan. Sourdough bagels follow several steps, which can be broken down into manageable chunks. I recommend splitting the process over 2 days to utilize the overnight option.
Second: Feed (and activate) your sourdough starter prior to making the bagel dough. This can take anywhere from 2-12 hrs. Plan ahead! If you need assistance, read my companion articles, Feeding Sourdough Starer: My Best Tips & Tricks and Troubleshooting Sourdough Starter.
- Saturday night (8:00 PM)
- Mix the dough
- Let rise overnight at 68F
- Note: Hot weather? The dough will rise faster. Skip the overnight rise: do it during the day instead, then chill the bowl overnight once almost doubled. Cold dough is easier to shape.
- Sunday Morning (8:00 AM)
- Shape
- Boil bagels
- Add toppings
- Bake & enjoy warm
What To Make Next:
Once you’ve mastered my sourdough bagel recipe, try my no-knead pumpkin spice sourdough bagels for a seasonal twist, or these super soft sourdough english muffins for breakfast. My easy to slice sourdough sandwich bread is very popular too.
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Best Sourdough Bagels (Soft, Chewy, Easy!)
- Prep Time: 15 hours
- Cook Time: 20-25 minutes
- Total Time: 0 hours
- Yield: 8 bagels 1x
- Category: Sourdough Bread
- Method: Oven-Baked
- Cuisine: American
- Diet: Vegetarian
Description
My easy sourdough bagel recipe uses active sourdough starter (no yeast) to make soft, chewy, NY-style bagels at home with just 10 minutes of prep and an overnight option to fit your schedule. Customize with everything bagel spice, cinnamon raisin and more. Adapted from my bestselling book: Artisan Sourdough Made Simple.
Ingredients
For the Dough
- 150 g (3⁄4 cup) bubbly, active sourdough starter
- 250 g (1 cup plus 2 tsp) warm water (See Notes below for temperature range)
- 24 g (2 tbsp) granulated sugar
- 500 g (4 cups plus 2 tbsp) King Arthur bread flour
- 9 g (1 1⁄2 tsp) fine sea salt
- Cooking spray or oil, (for coating the plastic wrap)
For the water bath
- 20 g (1 tbsp) honey
Toppings
- Mixed seeds, such as poppy, sesame, fennel, flax and sun flower seeds or Everything Bagel Spice.
Notes, Tips & Variations
- Bread flour is best. It’s high protein content creates that classic chewy bite. In a pinch, I’ve had success with King Arthur all purpose flour instead (11.7%).
- Use a kitchen scale to weigh your bagels. They’ll be uniform in size.
- Toppings won’t stick? Try an egg wash for super sticking power.
- Water temperature: In winter, I use 85-95 F water (29-35 C) to give the rise a boost. In summer, I use cooler water, about 55- 60 F (13-16 C) to slow down and control the rise.
- Cinnamon raisin variation: add 6 g (2 tsp) of ground cinnamon to the dry ingredients (or try 50/50 ground cinnamon and pumpkin spice). Then make the dough. While the dough is resting in Step #2, soak 80 g (1/2 cup) raisins in warm water to soften. Drain in a fine mesh strainer and pat dry using a paper towel before adding them to the dough.
Instructions
- Make the Dough: In a large bowl, whisk the starter, water, and sugar together with a fork. Add the flour and salt. Combine to form a rough dough, then finish mixing by hand until no lumps of our remain. The dough will be very stiff and dry. Note: it’s important to use a large mixing bowl- this dough is strong and rises quite high. As a mixing alternative, use a stand mixer fitted with the dough hook; run on low speed for 5 to 6 minutes to combine and knead.
- Cover the dough with a very damp towel and let rest for 45 minutes to 1 hour. After the dough has rested, work the mass into a semi-smooth ball, about 15 to 20 seconds.
- Bulk Rise: Cover the bowl with plastic wrap that has been lightly coated in oil to prevent sticking. Let rise until double in size, about 10-12 hrs when the temperature is 68 F (20 C); 8 to 10 hours @ 70°F (21°C). Note: in the summer, rise the dough during the day. Once the dough is almost double in size, cover and chill the whole bowl overnight (it will continue to rise slightly in the fridge). Proceed using the cold dough the following day.
- Shape: Line a sheet pan with a nonstick silicone mat or parchment paper. If using parchment, lightly coat with cooking spray or oil to prevent sticking.
- Remove the dough onto a non- floured work surface. Flatten the dough into a rectangle and divide into 8 equal pieces, about 115 g (4 oz) each. Gather the ends, flip the dough over, and roll each piece into a ball. Let the dough rest on your lined sheet pan for 10 to 15 minutes to relax the gluten.
- Working with one ball of dough at a time, poke a hole straight through the center. Move your finger around in a circular motion to gently stretch the dough until the hole is about the size of a walnut. You can also lift up the dough, insert both index fingers through the center hole, and barrel roll to gently stretch the opening. When finished, place the dough back onto the sheet pan. It’s okay if the hole shrinks slightly. Repeat shaping the remaining dough.
- Second Rise: Cover the dough with a damp towel and let rest at room temperature for 15 to 20 minutes. The dough will puff up only slightly at this stage.
- Meanwhile, bring a medium pot of water to a boil. Add the honey and whisk well to dissolve. Preheat your oven to 425°F (220°C). Add the seeds to a rimmed tray or shallow bowl.
- Boil the bagels: Add 2 to 3 bagels into the pot and simmer for 30 seconds on each side for a thin crust. Note: if using cold dough from the fridge, the bagels might not float to the surface right away. Give them a nudge after 30 seconds or so and be patient. Using a slotted spoon, transfer the bagels back to the sheet pan you used earlier, placing them rounded side up.
- Once slightly cool but still wet, dip the rounded side of the bagels into the seeds to coat. Place back onto the sheet pan and finish boiling the rest of the bagels.
- Bake: Place your sheet pan on the center rack. Bake the bagels for about 20 to 25 minutes. Flip them over to briefly cook the bottom side, about 1 to 2 minutes or less. When ready, your bagels will be puffed up, light golden brown, and feel light to the touch. Transfer to a wire rack to cool, but indulge yourself and eat one (or two) warm.
The chewy texture of bagels is best enjoyed when made fresh. Store in a plastic bag at room temperature for up to 2 days. Bagels also freeze well; freeze them whole or sliced, covered in plastic wrap and a layer of foil, for up to 3 months.
Comments
Jennifer says
Before this recipe was updated at the end of June 2024, I had made it at least half a dozen times and they turned out amazing. BUT, I had always made them from start to finish in the same day. This is my first time making them since June, and I can’t figure out what has changed about the recipe, but it is clearly an overnight recipe. Maybe it always was? Did this change, or was I just going rogue from the beginning? lol. I remember one of the things I loved about making these bagels is that it wasn’t a two day process. If there is any way to get my hands on the previous version of this post I would be so grateful !
Emilie Raffa says
Hi Jennifer! I didn’t change anything. It’s the exact same recipe and method from when it was first published. I’ve made only small updates (i.e. grammar, typos, image captions etc). With that said: you can absolutely make this recipe same day. It’s not a problem at all. Just stick to what works for you!
Jaci Moody says
they turned out great yesterday, I used my starter after it peaked 5 hours later almost back to its original spot. This morning I tried a new batch when my starter was peaked, and this morning the dough was so sticky. Not necessarily wet, but so much gluten to my fingers it was unmanageable :( maybe I let it rise for too long?
Emilie Raffa says
It’s very possible. This bagel dough shouldn’t be notably sticky. Could be the length of the rise (too long) and/or temperature (too warm). Both factors will attribute to sticky dough. Edit to add: make sure to use bread dough! It absorbs more liquid than all purpose flour which will effect the overall texture as well.
Rebecca Preston says
Far out! These are so good, made them a dozen times. Our favs are everything and cheddar jalapeño. They come out so good! I had another recipe but it was always too wet. Hydration perfect on this one… thank you!
Emilie Raffa says
Oooo yum! I forgot how good cheddar jalapeño is. You’ve inspired me to make some! Thank you!
Emily says
I doubled it in the same bowl and it worked great!
Ashley Varnadore says
Bake at what temperature?
Emilie Raffa says
Hi there! Bake at 425°F (220°C). See step #8 in the recipe card.
Nancy says
My family needs more than 8 bagels …. Can i make a double recipe in one batch/bowl or should i use two bowls and simultaneously make two recipes?
Emilie Raffa says
Hi Nancy! You can do both. If you have a large enough bowl (it needs to be quite large), go ahead and double the recipe and mix in one bowl. For the bulk rise, transfer to a high-sided dough tub with measuring marks if you have one. Otherwise, just make 2 separate batches in 2 separate bowls.
Roe says
I double the recipe, WEEKLY! Works exactly the same. My husband likes them a bit bigger, so I made each recipe 6 instead of 8.
Sabrina says
Delicious! I had been experimenting with different sourdough recipes and your recipes are the only ones I make now! They are consistent and taste fantastic. These bagels were easy to make and turned out wonderful. Thank you!!
Emilie Raffa says
Thank you so much Sabrina! I’m thrilled to hear this! 🥰
Hannah says
Can I use honey instead of sugar in the bagels?
Emilie Raffa says
The honey is only used in the boiling water (not in the actual bagel dough). It helps with browning. You can omit, if you’d like.
Pam Bricker says
Wow! These bagels are delicious! Perfect texture and taste accompanied by very good directions. Yum!
Andrea hofer says
When the dough has finished bulk/rised what should it look like?
Sue says
This recipe is easy, fun and the bagels are delicious. I followed the recipe to the letter with a rise overnight. I did some with poppy seed & sesame seed and some plain. The seeds all fell off when I sliced them in half. I’m going to make more tomorrow and will try to figure out how to make cinnamon raisin. Thanks!
Eric says
I use an egg white, pushed through a sieve, and then brushed on after the boil. It keeps the seeds on and gives a beautiful color ☺️
Cherry says
Hello is it possible to skip the sugar or substitute it with coconut sugar??
Emilie Raffa says
Hi Cherry! I haven’t tested these bagels with coconut sugar. It should work. However, you can omit the sugar completely if you’d like.
andrea Hofer says
For this recipe can half whole wheat flour and all-purpose be used.
Christopher says
This is an amazing recipe and started me on my quest for an amazing sourdough bagel. my tweaks grew as I went. First, I bought some barley malt syrup and used that instead of honey in boiling (added a tablespoon for about 3/4 gallon of water). Second, I took 50 grams of the water for the recipe and mixed in a bit of the barley malt syrup and when dissolved added to the dough mixture. Third, i added 10 grams of diastatic malt power to the dough mixture (single recipe). Fourth, i made bagel boards with cedar planks and burlap webbing and used them in the process (helps stick the seeds on!), putting the bagels top side down for 4 min then flipping them for the rest of the time. (about 16 min total in a 400 degree convection oven). Fifth, added an ice water bath after the boiling. Last but not least was trying various protein amounts in my flour, first was trying 11.7, but bagels too soft, then settled on Sir Lancelot flour which works fantastically. That said, all this made a great recipe better (IMO!), but if you don’t want to bother with all that… its still a great recipe!
Aimee says
These are DELICIOUS and so much easier to make than I ever thought bagels to be
Kristina says
This was my first time making sourdough bagels. This recipe turned out AMAZING! I already can’t wait to make more. Your recipe was easy to follow and will be my go-to recipe. I did a few different flavor of bagels (cinnamon sugar, everything and a few plain) eating with cream cheese was so darn good!
Nikki says
Just finished making these bagels this morning and they are soooooooooooo good. The recipe was straightforward and easy to follow. The dough is definitely very dry compared to other breads I’ve made, but the bagels turned out perfect. I let the dough rise overnight which ended up being more like 13 hrs by the time I got to it in the morning, and it was huge and puffy. I’ll have to keep practicing shaping the bagels to get an even shape, but the taste and texture was excellent. The only complaint I have is that the everything seasoning did not stick to the tops very well once they were baked. I’ll have to look up methods for getting them to stick better.
Kelly says
Hello,
I love your sourdough bagel recipe! Is there anyway you would know the nutritional values? My mom is diabetic and was curious about the carbs specifically.
Thanks
Kelly
Kaylie says
Fantastic recipe!!!
John Choate says
Great recipe and very tasty. I would say this is an intermediate level of difficulty but not too many steps either.
Fiona says
Thanks sharing the recipe. I like bagels and have been tried a few recipes. Your recipe is the best one. I wrapped some cheddar cheese in mine and turned out very good.
Theresa says
These were super easy to make and came out perfect ! I will definitely make these again !
Jennifer says
I had enough active starter to make bread amd these bagels. This was my 1st attempt at sourdough bagels and they did not disappoint! Very easy recipe to follow
Sam says
These are a new family favorite so easy to make dough easy to work with love they are lighter then ones you buy in store. I follow recipe leave out only 4hrs then in fridge overnight bake next day excellent recipe 😊
Julie says
Emilie…..this recipe is wonderful! I allowed the mixer to mix the dough for me and it came together beautifully! The remainder of the recipe was easy to complete. The bagels are beautiful….the crust is crusty and the inside is absolute deliciousness! Thank you, again, for sharing such a great recipe with us! Looking forward to baking many, many more!
Lindsay Johnson says
This is hands down the best sourdough bagel recipe I have tried! These consistently come out perfect – I’ve made them no less than a dozen times, and made many batches for friends and family. I’ve made them as everything bagels, blueberry, cinnamon raisin, chocolate chip, and jalapeno cheddar – every single time they come out just right. Thank you!
Andrea says
Lindsay, how did you do the cinnamon raisin? At what point do you mix it in and what were your measurements?
Lindsay says
I add cinnamon and raisins during the initial mixing with all of the other ingredients. I never measure, just kind of eyeball how many raisins we want. I’ve over- and under-done it, and bagels still come out great.
Deborah says
I have made these sourdough bagels 4 times. Each time they get better looking.
Rebecca Preston says
Stunning bagels, made them several times and always come out great. Do you think the same dough would make good pretzels?
Ashton says
I loved making these! I’m new to sourdough and have made several of your recipes so far :) I’m curious how to make the bagel appear more smooth? When balling them up there were some places that wouldn’t join so there are several splits in the dough. Otherwise they’re perfect! Thanks so much :)
Taryn says
Maybe more gluten development is needed? I usually let my dough autolyse after making sure all the flour is incorporated before kneading.
How much does your dough rise before you divide and shape?
Chris says
Thanks for the great recipe. This was so easy and the resulting dough was great to work with. We just had them, fresh from the oven. They were crispy on the outside and surprisingly flufdyvon this inside. I see a lot of sourdough bagels in our future.
Joanna says
Hello! I’m wanting to make a double batch for a party. Can I just double the recipe or best to do each batch separately? Love your recipe!!!
Emilie Raffa says
You can double the recipe as written, if you are comfortable handling a large amount of dough at one time. However, you won’t be able to use a stand mixer; you’ll need to do it by hand. It won’t fit. Alternatively, make two separate batches of dough!
Kizzie Westover says
Love love this recipe! How would you incorporate blueberries in this recipe? Reduce water?
Farmgal87 says
I would use dried blueberries. No need to reduce liquid!
Lindsay Johnson says
I agree with this! Costco sells dried blueberries that have worked perfectly in this for me. I add them into the dough when I first combine all of the ingredients.
Julie Laird says
Emilie….i only have a countertop breville oven, so i can only bake 4 at a time. should i halve the recipe or would putting the other four in the refrigerator until the first tray bakes be a suitable option. thank you for being so generous with information AND your time. it’s appreciated!
Emilie Raffa says
Hi Julie! My pleasure :) No need to half the recipe. Boil all of the bagels, bake 4, and then leave the remaining 4 on the sheet pan at room temp. (no need to refrigerate). Then bake the second batch when the first one is done. Does that make sense?
Julie says
yes! thank you so much! i’m so excited to make these this weekend!
Deborah White says
I have not baked these, but I did have them at my daughters. They were great. I’m wondering if you could tell me if you’ve done fruit inclusions? And did you do anything different if you did? Thanks
Ryan says
I’m extremely new to baking and these were so easy to make and are the best bagels we’ve ever eaten!
Alyssa says
Is there something else to use besides honey in the boiling water?
Farmgal87 says
I always use sugar since honey is more expensive. Brown sugar works great too since the molasses adds great flavor and color.
Rita Garand says
Is your starter thick or thin?
I’m trying to get a feel for how wet this dough is.
Thanks!
Emilie Raffa says
Somewhere in between. It’s similar to very thick pancake batter. Bagel dough should be on the dry side so you can shape it properly.
Ashleigh says
Thanks for sharing this non-intimidating sourdough bagel recipe! Would you please provide a recipe or alterations to ingredients if adding fresh or frozen blueberries?
Thank you!
Katy says
Hi Ashleigh!
I use frozen fruit, so it doesn’t bleed thru. I added it into the last kneading before rising.
Lindsey says
This bagel recipe is what keeps me from not killing/forgetting about my sourdough starter!! It has become a weekend tradition to make these bagels for Sunday & look forward to leftovers all week. My favorite toppings have been za’atar & sesame/poppyseed. Fairly forgiving recipe as my dough has more than doubled on occasion and they always turn out.
Jacqui Hughes says
I have your book. Bagels and Focaccia are my fav go to’s. I would like to make Whole wheat bagels – any helpful hints?
Christi Wallace says
So I have basically been obsessed with this recipe for the past year! Of all of the bagel recipes I have tried, these are the best! BY FAR! I also appreciate that their is no additional yeast added, just sourdough! I have made hundreds of these bagels for family, friends and baby showers. I do not sell these, but rather gift them. Thank you so much for the recipe! I have done cheese (any kind), everything, cinnamon crunch with cinnamon chips added to dough, chocolate chip, blueberry, and more! I have wondered the nutritional value as we eat a lot of these! LOL I did a quick calculator and came up with the following for a plain bagel:
Nutrition Facts
Servings: 8
Amount per serving
Calories 286
Total Fat 1.1g
Saturated Fat 0.1g
Cholesterol 0mg
Sodium 524mg
Total Carbohydrate 59.7g
Dietary Fiber 2g
Total Sugars 3.8g
Protein 8.1g
Vitamin D 0mcg
Calcium 17mg
Iron 4mg
Potassium 67mg
Adriana Hober says
I want to add cinnamon and raisins. Should I do so right after mixing the dough?
Debra Carral says
Can you skip the fridge step and bake in the morning after the overnight rise?
Emilie Raffa says
Yes absolutely!
Debra Carral says
Well, I ended up putting the dough in the fridge for a few hours and they came out great! Thanks so much for a great recipe.
So others know, I used half bread flour and half white wheat flour. I used honey instead of the sugar in the dough and used only 1 tsp of salt.
Becky says
Is your honey a 1:1 for the sugar?
Debra Carral says
I used only 1 tbsp of honey. I try to reduce sugars when I can. Honey provides some nutritional value.
andrea Hofer says
What is white wheat flour?
Debra Carral says
It is flour made from white wheat. It has a milder flavor than regular whole and has more nutritional value than white flour.
Ken B says
I went to college in NY but live down South now and simply can’t find good, NY style bagels. The kind you’d find at a bodega or deli in “the city.” This recipe is as close as it comes and its very simple with a little bit of wiggle room when it comes to bulk rise timing, etc. Its a forgiving recipe so long as you don’t take too many liberties. My wife absolutely loved them and when combined with farmer’s market eggs & bacon with a little bit of cheddar cheese, I swear I’m back in my old stomping grounds. I even wrap the breakfast sandwich in aluminum foil for old times sake.
Emilie Raffa says
This made me smile from ear to ear! Thrilled you liked it Ken. Thanks for taking the time to comment :)
Alexa says
I’m a complete newbie at sourdough…I’ve literally only ever made focaccia bread… I made these bagels the other day and my entire family was in love…even better than a good New Jersey bagel!
Neal says
Loved using this recipe! It works beautifully for my Plain, Everything, and/or Onion bagels. I was wondering though, if I made a bagel that had ingredients which would naturally increase the hydration (such as Blueberry), would it be a 1:1 switch for water to blueberry mix? If not, is there a standard hydration level to aim for with those varieties?
Kristen says
I have been wondering the same thing…when I add mix ins to the dough (I do jalapeno) the dough becomes waaay too sticky. The last time I made them I tried decreasing the water to 200g instead of 250. It seemed to help a bit but the dough was still sticky and hard to work with. Might try 150 next time.
maredee says
My dough turned out very sticky. Any idea’s of what might cause that and if adding flour at the shaping stage will correct this ?
Emilie Raffa says
Check your flour to water ratio. There might have been too much water in the dough (always weigh your ingredients for accuracy). Additionally, make sure you’re using bread flour. It absorbs more water than regular all purpose flour. It’s also possible that your dough was slightly over proofed, which causes stickiness. The best time to add more flour is after the first rest. However, if the dough needs more flour later on you can gently sprinkle the dough as needed taking care not to over work it.
Cindi says
So my original starter met its demise thanks to our moving company. Then I started another but it never seemed quite right. This was the first recipe I tried with my latest starter and they were awesome! My husband (a bagel afficionado and uber fussy) was RAVING about them. I had made regular bagels before but always in a salt bath. The honey really added another layer. Followed the recipe to at T and it was perfect. Thank you so much!
Rivka says
I love this recipe! They always come out amazing. Sometimes i leave the dough in the fridge to proof for 24 hours and they still come out so good.
I was wondering if and how i could make cinnamon- raisin bagels with this recipe….
Julia says
When do you put in the fridge? At the beginning of the proofing stage? I would like to be able to do this as well.
rivka says
yup. i mix the dough and leave it out for a bit so that i can knead it once or do a couple stretch and folds and then i cover the bowl with saran wrap to keep the dough from drying out and stick it in the fridge. for reference- last time i made the bagels i made the dough at 10pm saturday night and then made the bagels around 7pm sunday evening. i did take the dough out of the fridge at around 4pm but i dont always do that.
hope this helps
Paula says
Yes I put cinnamon and Raisins in after three long mixing and before rise. They turn out great
Mike says
I just made these bagels they blew my wife away. My first time making bagels and they are excellent. The only think I did differently was a 24 hour rise in ice box
Diana says
These are fantastic!! And so easy – what a great recipe, thank you!
Emilie Raffa says
You’re very welcome! Thank you Diana :)
Julia says
I made these bagels for the first time on Mother’s Day. They were fantastic! Everyone loved them, and want’s them again very soon!