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
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!
Sue N says
I just realized I’m short on bread flour. Can I sub 100 g of all purpose and have these come out ok?
Allison says
If I’m adding blueberries to make blueberry bagels (my daughters favorite), when would I mix them in, and do you have a suggested amount?
Chasity says
Delicious Bagels!! 🤤 recipe was easy to follow and my family enjoyed them! None was left!! Thank you!!!
Lillian says
I’ve made these bagels a few times now and my husband loves them. He tends to vaccum them before I’ve had a chance to have a few lol. I usually use apf and that seems to work just fine for others lurking. I’m just wondering if I can double this recipe? Will it mess anything up?
Jennifer says
I did a triple batch all at once in a large bowl and they were my best results ever! Put in fridge overnight and shaped and baked the next morning :)
Bob F. says
Awesome Bagels!! I’m a beginner with sourdough, this recipe was easy to follow and the bagels are absolutely delicious. Thank you!!!
Tristan Curry says
These are so amazing! I was afraid to make bagels again, and this recipe is wonderful.
I feel like the honey in the water doesn’t give me the nice brown coloration that I desire.
Dawn says
I’m making these for the first time tomorrow and I’m very excited, however I made my dough Friday night let sit out over night, put it in the fridge this morning and want to bake them tomorrow morning. The dough will have been sitting in the fridge for about 24 hours. Is that ok or should I be baking these tonight? I want to make sure they are as fresh as possible as I’m taking them to the office for a co workers return on Monday morning.
Marie says
These are so delicious! Definitely 5 🌟 ‘s.
Caitlin says
My family loves this recipe. I made the dough last night and let it sit in the microwave overnight. I asked my husband to put it in the fridge before he left for work, and he forgot. It’s been “on the counter” rising for close to 18 hours. Is that going to screw up my bagels? Should I still do the cold ferment for the normal amount of hours? 🫣
Halie says
I love this recipe!! What would you recommend if I wanted to make like a cinnamon swirl bagel? How much cinnamon/sugar and at what point would I add these inclusions?
I’ve made this recipe countless times, it’s my go to recipe for bagels! 😊
Emilie Raffa says
Amazing! Thank you Halie! Ok, so for the swirl: you actually have to make a special cinnamon paste. I’ve yet to experiment with this, but I’ve watched videos online, and this paste is incorporated into the dough at different stages, depending in the recipe. I’d do a quick search on youtube first and then pop back over here to experiment (and then if you want, let me know how it comes out and I’ll update the instructions!)
Audrey says
This recipe worked great! This was my first time making bagels and they turned out delicious. The bagels are light, soft, and chewy. I followed the recipe exactly, though I did boil them for 1 minute per side. Will definitely be using this recipe again.
Karen says
What ratios are you using to produce 150 grams of active starter? Do I start with 25 grams of starter and add 75 grams of water, 75 grams of flour( 1:3:3) – which leaves some starter to feed or ? Thank you!
emily Williams says
I do between 55-75 grams of starter, 55-75 grams flour and 55 grams of water. Gives me enough for 150 and some left over to keep going!
Letty says
Hi! Is there a reason you don’t use the same amount of flour as water? Would it be okay to do something like 55g starter, 55g flour, 55g water just to simplify it? Or is it better to add more flour?
Also wondering if my starter has started to drop but is still bubbly is it still okay to use for this recipe?
Thanks!
Emilie Raffa says
Some bakers use different ratios, which is fine. It depends on their baking style. The 1:1:1 feeding ratio (as you’ve mentioned above) is the most common and versatile. Adding more flour isn’t necessarily better, just different (and thicker). Do what suits you best! As for your starter, it’s best to use it at peak height. However, it’s nearly impossible to catch it when it’s exact. So, your starter can be used after it starts to drop a little. Should be fine. You can always do the float test first to make sure it’s still active enough.
Emilie Raffa says
You can 1:3:3 if you’d like. It depends on your style of baking and/or how much starter is in your jar (so you have enough leftover to feed). For this recipe, I do 1:1:1. So, 50 grams of starter fed with 50 g flour and 50 g water.
Carly says
These are INCREDIBLE. SO easy to make, chewy, crispy, like I went to a NY bagel shop but made at home! I made some with cinnamon sugar on top, shredded cheddar cheese on top, and sesame. The sesame seeds didn’t want to stick after baking, they all kinda fell off but this recipe is still 10/10 amazing!! Making again and again
Emilie Raffa says
Yum! Yum! For the sesame seeds, try brushing the dough with 1 beaten egg white + a splash of water. It’s a nice glue. They should stick better :)
Kelly says
My dough did not rise at all and the cold dough after bulk fermentation is just falling apart
Could it be my starter?
Im also using unsifted general purpose flour
Jeralynn says
I used king arthur bread flour, mine turned out great. Mine also had a nice rise over night.
Emilie Raffa says
Excellent! Thank you, Jeralynn!
Emilie Raffa says
For bread dough to rise, you need 3 things: a strong sourdough starter, a warm-ish ambient temperature, and adequate time. These 3 factors work together. So, if one is out of balance the timing will be off. For your starter, do the float test to make sure it’s strong and active. For temperature, let the dough rise in a warm spot, ideally 72-75 F. And then time: give it as much time as it needs, watching the dough (and not the clock). As for the dough falling apart, I’m not sure about this. Perhaps the flour to water ratio was off? Or your starter was too acidic causing the gluten structure to break down? I’d have to see a picture. These tips should help!
Angela says
Is all of Step 3 to be pursued? I have had dough on the counter all day and now placed it in the fridge to use cold the next day. The introduction segment before the recipe shows things can be baked after bulk ferment and didn’t mention to put in fridge only in Step 3 so although it’s warm, it sounded to put in fridge 1 additional day as the whole step 3. can you confirm that or put the note separately under it or something? Or is the refrigerator step recommended indeed as part of step 3 whether it’s warm weather or not? 1st timer here is confused! HELP
Sarah F Sullivan says
I prefer to put it in the fridge over night after it has bulk fermented. I find the dough much easier to shape when it’s cold/cool.
Jess says
Did you do the float test to check your starter is alive and ready? If you’re not using high protein flour as it seems Emilie did it could be that you need a little less water.. also, like when making normal sourdough bread, a cold proof isnt necessary to make bread but people use them for convenience of timing, ease of handling, scoring, improving digestibility ect. Either way, if your bulk ferment is successful (close to a double in size) then you don’t need a cold proof technically. If you’re still having trouble, look for higher protein flour and try again and make sure your levain is alive and kicking. Good luck!
Beth says
This recipe is fantastic! I followed it to a tee and my bagels turned out great. I will not try another recipe. This was my first time making bagels and I couldn’t be happier with them. Chewy on the outside and a little crisp on the outside. Exactly as promised.
Emilie Raffa says
Thank you for sharing your feedback Beth! Glad you liked them :)
Beverly Wheeler says
Best recipe for bagels. Soft and chewy on the instead, nice little crunch on the outside, not too hard. Great taste! You get that nice sour taste. Thanks for a great recipe. My husband grew up in the Bronx. He gives these 2 thumbs up!
Briaja says
You will need to feed the start before you use it to make this recipe. It needs to be active and bubbly. You will have to make enough that you can comfortably take 3/4 cups out. So the 1/4 cup of all three method works for you to get 3/4 cups of active start then that’s great. If the “mother” is active already(fed within the last 12 hours and bubbly not flat) then you could take the 3/4 cups straight from that. I hope that makes sense. Start is very forgiving in my opinion. I never take from the “mother” like you said. I just feed it whatever quantities I need and let it do it’s thing. So I store probably 1/4 cup start and then sometimes add 1 cup water and 1 cup flour to that. Or I save 1 cup start and only add 1/2 cup start and 1/2 cup flour and it is ready sooner. Or sometimes I do a 1, 2, 3. So 1/4 cup start, 1/2 cup water, and 3/4 cup flour. That sits overnight. Honestly there are Soo many ways and people all prefer different things. Hope this provided some insight and not some stress haha.
Julia says
First time making bagels and these tasted delicious! I got compliments from everyone that tried them. I can’t wait to make them again!
Kate says
My favorite bagel recipe! I sell about 80+ bagels a week using this recipe! I’ve had a few people ask for the nutritional facts of the bagels and wondering if you could provide that! Thank you.
CoB says
Help! I really want to make this recipe but am confused. When I make sour dough bread, I pour out 1/4c from the mother and mix that with 1/4c flour and 1/4c water and then I let that rise 2-4 hours before making sour dough bread dough with it. For this recipe, do I do the same but use 3/4c or do you just pour 3/4c straight from the mother without mixing it with flour and water initially?
Cass says
you could do two things. feed your mother the day before and then pour out 3/4 cups. or pour some out and feed that to use. you just need a well fed starter it doesn’t matter where it comes from. it sounds like what you are doing to make bread would work perfectly. I fed mine the night before and the timing was perfect. these bagels are so easy to make and delicious! I have people offering to buy them, lol.
Amy says
I’m making this recipe now, but the dough is not stiff at all. It’s very sticky. I don’t know if this is due to elevation. I measured out ingredients in grams on the spot. Do I just add more flour? Will this ruin the recipe? I’m going to give it a go with a bit more flour either way!
Ali says
How did they turn out? What did you do to remedy the situation?
Caroline says
When should inclusions be added? Hoping to make some sun dried tomato bagels!
Emilie Raffa says
So funny… I just bought sun dried tomatoes yesterday :) Add inclusions after the first 1 rest (before the bulk rise). The dough will be softer, making the ingredients much easier to incorporate.
Kate says
Wow! Just wow! These bagels are amazing! Perfect light chewy outside and soft inside. If you are on the fence on whether to make these, DO IT! Thank you for this recipe!
Stephanie says
This recipe is absolutely outstanding! The best bagel I have ever HAD!
KT says
If I wanted to make these cinnamon raisin, at what point would I incorporate that into the dough?
Emilie Raffa says
After the first 1 hour rest. Try soaking the raisins in a little vanilla extract before adding to the dough- so good.
Brooke says
Amazing! These bagels are so good, so easy! Made them twice this week.. thank you!
Outlaw Quilter says
These bagels are fantastic! I made them for my company and now I’m starting a business:)
Arianna Johnson says
Can you par bake these bagels for baking at a later time?
Yehleen Ebbay says
I made these for the first time last week and was immediately enamored! They came out perfect and the recipe was so easy to follow! I’m fairly new to baking with sourdough and I would say this recipe is full proof! I didn’t have granulated sugar so I used brown sugar instead and it came out as expected! Planning to make again but can I use maple syrup instead of granulated sugar?If so, what would the conversion be? Thank you!!
Jacqueline says
I made these and they were so fluffy and delicious! My husband said he will not eat a store bought bagel again! How should I try to incorporate blueberries into this recipe?
Melissa says
Hi! After the first one hour you can add inclusions. I love This recipe! Hope this helps :)
Patty O says
I have your cook book and I followed the recipe exactly! The process was easy but the result not so great. The bagels are a bit heavy and dense. Can you maybe give me some insight on what may have gone wrong?
Emilie Raffa says
Hi there! Typically, when homemade bread is heavy and dense, something was off during the the bulk rise. It’s hard to pinpoint the exact culprit in your case (I’d have to know more specifics- rise time, temperature, any changes to the recipe etc. to diagnose properly…). But next time, focus on letting the dough rise to approximately double in size. Use a high-sided dough tub with measuring marks to track the dough’s growth as it rises, so you don’t have to guess. And always make sure to watch the dough and not the clock!
Ellen Charalambous says
OMG. I am born and raised in NY so I know good bagels and let me tell you. THESE are AMAZING probably some of the best bagels I’ve ever had in my life!!!! Will be making these all the time now
Karla Piacentini says
These turned out excellent. Both taste and texture wise, but I’m wondering why the holes completely disappeared when I baked them. I’m wondering if I didn’t boil them long enough?
Aly says
I have the same issue! It seems they rise too much during baking in the oven
Melissa says
Hi! I found That doing the “double barrel” roll with both index fingers helps. I always Make my holes bigger than I think They should be, that way when I boil/bake them they still have holes. Hope this helps! :)
Anna Schawang says
Can I place in fridge after first bulk rise? Won’t have time to shape and bake in the morning right away?
Maddie says
I did this— after my first bulk rise at room temp they sat in my fridge for 16 hours and they turned out PERFECT!
Lisa says
Maddie – after your cold proof, did you shape the next day and then let them rise again/come to room temp on the counter? Or did you BF and shape, then put in the fridge and boil straight from there? :)
Shaina says
This recipe is amazing! I don’t think I can ever buy store bought again! This was my first time using my sourdough starter and I’m so glad I did it on this recipe! It’s very beginner friendly and simple. My whole family devoured these!
Kimberly Marie Thon says
These turned out better than any other recipe I’ve used. This will be my go to from now on.
Jess says
So easy and turned out absolutely delicious! I have a young starter so I let it bulk for about 18 hours instead of 12 and it worked perfectly.
Vikki says
Ok I’ve left overnight and it’s barely risen lol. My sourdough loves have but not the bagel dough. I’m in the uk and my kitchens about 15c I’ve put it on top of the boiler now hoping that may help any ideas. Thank you
Carla says
Hi!
I’m in Portugal and the dough is taken a lot more time than I’m used. I think it is because it’s colder and the dough its stifer than my usual bread. Its taken me 24h bulk fermentation
Brian G says
I just made these and they are pretty amazing. I forgot the honey in the water but it still turned out.
G says
Are these bagels like a regular sourdough loaf where I have to wait to cut into them or they will be gummy? Or can I slice and eat when still hot or warm? Thank you.
taylor says
we eat them warm!
Crystal says
This is a great recipe! I’ve made it twice the last two days and it’s perfect. Light insides, chewy outsides.
Sigrid Millard says
I have made these twice in the last month and they are delicious. Great recipe. I thought bagels would be so difficult, but thanks to your easy recipe I will be making them regularly. A shame I can’t post a photo as they looked so pretty. :-)
Sarah says
I have made these with King Arthur flour and they were amazing! I know king Arthur is best but what would be the difference if i used Lily bread flour instead? I know it has a lower protein content so would i need to adjust starter amount? Water?
Emilie Raffa says
Typically, yes. If your bread flour is lower in protein, the dough won’t absorb as much water (compared to KAF), so the bagel dough will be stickier. This particular dough happens to be very forgiving, so I’d recommend making the recipe as is, with Lily bread flour, and observe the texture. If it’s too sticky to work with, add more flour 1 tbsp at a time to correct the consistency.
Sarah Dare says
Thanks!! It was totally fine. I noticed no difference at all while working with it, only that it needed baked a couple more minutes. Delicious as always! Thank you for your help!
Eva says
Can the dough sit in the fridge longer than overnight? Could I keep the dough in the fridge overnight and make the bagels in the evening the next day?
Melissa says
These bagels are hands down the best I’ve ever had. Can you please tell me how I would double this recipe?
Michele says
Great recipe! Turned out fabulously
Dee says
This bagel recipe is everything!
This was my first time making bagels since I’m new to sourdough baking. I made this recipe with chocolate chips for a weekend brunch treat & my family loved it! This recipe is a keeper & plan to make more next week :) Thank you for sharing this recipe!
Stephanie Stephens says
How would you incorporate frozen blueberries? Very excited to try these! 🥰
Sasha says
Love this recipe
But because of work I need to do a cold fermentation to have it ready by Friday night.
Any one let is rise at room temp for couple hours then cold ferment for the rest ?
Or can i go straight to a cold fermentation?
Please and thanks
Chelsey says
I turned the heat up in my kitchen to 25c and let them rise for 2 hrs before going in the fridge and they turner out great
Kristen Strickland says
I do this! I cold ferment overnight and continue with the recipe again in the morning. I don’t let it sit at room temp.