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The Best Sourdough Bagels (Easy Homemade Bagel)

By McKenna Pulda | 339 Comments | May 11, 2026

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With a soft and chewy texture and that classic sourdough tang, each bite will have you wondering why it took you so long to make these Sourdough Bagels! This sourdough bagel recipe is incredibly simple and only requires 5 basic ingredients that you probably already have in your pantry. The secret is a quick honey-sweetened boil bath before baking — that’s what gives these bagels their signature glossy, chewy crust and that golden-brown finish you only get with a proper New York-style bagel.

Whether you eat them straight out of the oven, toasted with butter, or smothered with your favorite cream cheese shmear, I guarantee you will be making these again and again. Once you’ve got this base recipe down, you’ll want to try my Sourdough Blueberry Bagels for a fruity twist, or whip up a faster batch with my Sourdough Discard Blueberry Bagels when you’re short on time.

Baked sourdough bagels with everything bagel seasoning, cheddar cheese, and plain

Quick Look: Sourdough Bagels

  • Prep Time: 1 hour
  • Rise Time: 8 hours
  • Bake Time: 20 minutes
  • Total Time: 9 hours 20 minutes
  • Servings: 8 bagels
  • Calories: ~270 kcal per serving (based on nutrition panel)
  • Cook Method: Boiled, then baked
  • Flavor Profile: Soft and chewy with a slightly crisp exterior and classic sourdough tang. Delicious plain or topped with everything bagel seasoning, sesame seeds, or cheese.
  • Difficulty: Intermediate — Simple ingredients and mostly hands-off, but requires an overnight rise and a boiling step before baking.

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Why You’ll Love This Sourdough Bagel Recipe

  • Incredible Chewy Texture—Be forewarned, once you make homemade bagels, there’s no going back! From the classic chewy crust to the soft and airy inside, these sourdough bagels will ruin all other bagels due to their superior taste and texture. They have that authentic New York style bagel chew that you just can’t get from store-bought. For a fun twist on the classic version, you can also try my Sourdough Pumpkin Bagel recipe!
  • Surprisingly Easy to Make—Better yet, this recipe is mostly hands-off! After a short kneading time and an easy shaping method, this recipe is the easiest way to enjoy delicious bagels at home.
  • Endlessly Versatile—I love a plain sourdough bagel, but they are also the perfect canvas for all of your favorite flavor options. From sesame, cheese, garlic, jalapeño and cheddar, to everything bagel seasoning, you can have fun experimenting with different toppings. You can even use leftovers to make my Easy Sourdough Bagel Chips!

Ingredients & Substitutions

* To find precise measurements, scroll to the bottom of this post to find the recipe card*

  • Active Sourdough Starter – An active and bubbly starter will give you the best rise for these chewy bagels.
  • Water –  Use room temperature, filtered water for consistent results.
  • Bread Flour – You technically can use all-purpose flour for this recipe, but I highly suggest making it with bread flour, as it has a higher protein percentage. This allows the dough to rise at great lengths for a more chewy and enjoyable Sourdough Bagel. 
  • Sugar –  I used white sugar for a touch of sweetness, but you can use alternate sugars like cane or coconut sugar.
  • Salt – Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals!
  • Honey – Adding a little bit of honey to the boil bath gives your Sourdough Bagels the perfect golden brown, chewy crust once they are baked. This can be substituted with brown sugar or maple syrup as well. 

Baking Time For Sourdough Bagels

Time

Process

8:00 PM

Make and knead the dough. Cover the bowl and let rest for 1 hour.

9:00 PM

Knead bagel dough for 30 seconds, cover, and let rest overnight for 8-12 hours.

7:00 AM

Remove dough from bowl and cut into 8 equal pieces. Roll and shape them into small dough balls, poke holes in the middle, and stretch them to shape. Cover and let them rest for 20-60 mins until puffed up.

8:00 AM

Boil bagels for 30 seconds on each side. Dip into seasonings of choice. Bake for 20-25 minutes at 425 degrees.

How to Make Sourdough Bagels

Make the Dough

  1. In a large bowl, add your active starter, warm water, and sugar. Mix until it looks like a milky liquid. Next, add the bread flour and salt to the dough. Mix until fully incorporated.
  2. Next, pull a small section of bagel dough above the rest, fold it over on top, and push into the dough with the heel of your hand. Repeat this motion while turning the bowl of dough clockwise for 5-6 minutes.
  3. Cover the dough and let it it rest for 60 minutes.

Stretch and Fold

  1. After 1 hour of resting, repeat the same “stretch, fold and push” routine with the heel of your hand for 30 seconds.
  2. Cover the bowl with a reusable shower cap and place dough in a warm place to double in size.
Sourdough bagel dough after the bulk rise

Shape

  1. Once the dough has at least doubled in size, gently remove the sourdough bagel dough from the bowl and place it in your work surface – no flour dusting needed.
slicing the bagel dough with a bench scraper
  1. Stretch and shape the dough into a large rectangle, about 1/2 of an inch high. With a bench scraper or a sharp knife, cut the dough into 8 equal triangle pieces ( about 115g each).
placing my thumb in the center to create the bagel shape
  1. To shape, grab one piece of dough and pull the corners of the triangles towards the center. Then roll the dough until formed into a smooth ball. Repeat with the remaining pieces of dough.
shaped sourdough bagels on a piece of parchment paper
  1. One at a time, use your thumb to punch a hole in the middle of the dough ball. Stretch the dough ball with both thumbs, about 2 inches.

Second Rise

  1. Place your shaped bagels on a parchment-lined baking sheet and cover them fully with a damp tea towel so they don’t dry out.
  2. Let them rest until puffed up in a warm place, about 20-60 minutes.

Boil Bath

  1. Fill a large pot of water. Add honey and whisk until well mixed. Bring the water to a boil.
  2. Carefully drop 2-3 bagels into the boiling water and boil for 30 seconds on each side. 
  3. Using a slotted spoon, scoop the bagels and place them on the cooling rack. Repeat until all bagels have been boiled.

Toppings

  1. After all the bagels have been boiled, you can sprinkle some of your toppings on a small plate and dip the top of the bagel. The bagels will be slightly sticky to the touch, which will help the toppings stick. 

Bonus tip – If you are topping your bagels with cheese, dip the bottom side as well. This will create a crunch bite on the bottom – so good!

Bake

  1. Bake the Sourdough Bagels for 20-25 minutes at 425 degrees F, or until golden brown. 
  2. Remove the bagels from the oven and allow them to cool on a wire rack.
  3. Enjoy warm with your favorite toppings!
sourdough bagels

Topping Suggestions:

  • Everything seasoning – a mixture of white and black sesame seeds, onion and garlic flacks, sea salt
  • Poppy seeds
  • Sesame Seeds
  • Garlic flakes
  • Onion flakes
  • Cheese – for example, shredded Asiago cheese – so yummy! Put on top AND bottom for a crunch bite.
  • Cinnamon Crunch – a mixture of brown, white, and course sparkling sugar, cinnamon, flour, vanilla, and butter

Other Ways to Eat Sourdough Bagels:

Looking for a few creative ways to enjoy your Sourdough Bagels? How about giving one of these a try?

  • Bagel Chips: Normally we don’t have many bagels that last past 2 days in our house, but if you do, my easy sourdough bagel chip recipe only takes 10 minutes to make and the crunch is addicting.
  • Egg Sandwich: Over-medium eggs, cast iron skillet bacon, avocado spread, and a little salt and pepper on a homemade sourdough bagel… now that’s a way to start your morning!
  • Burger Buns: You’ve got to try this! Will beat store-bought buns any day! I like to toast mine in the skillet I cooked my burgers in to soak up those flavorful juices – killer.
  • Adult “Bagel Bites”: Spoon on some marinara, sprinkle with cheese and your favorite toppings, and then bake it in the oven. Brings back all those childhood memories with this delicious rendition.

McKenna’s Helpful Tips

  • Use an active, bubbly starter: For the best rise and that perfect chewy texture, make sure your sourdough starter is at its peak activity before mixing your dough. If you’re short on time and only have discard, try my Easy Sourdough Discard Bagels instead.
  • Stick with bread flour: While you technically can use all-purpose flour, I highly suggest using bread flour. The higher protein content is what gives these bagels their signature chew. I use the same rule for my Homemade Sourdough Cinnamon Raisin Bagels.
  • Don’t skip the honey in the boil bath: Adding a little bit of honey to the boiling water is the secret to getting that beautiful golden brown, chewy crust once they are baked. You can substitute brown sugar or maple syrup if needed.
  • Weigh your dough pieces: For perfectly uniform bagels that bake evenly, use a kitchen scale to weigh your 8 pieces of dough (they should be about 115g each).
  • Dip both sides in toppings: If you are topping your bagels with cheese or everything bagel seasoning, dip the bottom side as well as the top. This creates an amazing crunchy bite on the bottom!

How to Store

If you are like my family, these homemade sourdough bagels won’t make it to see the next day! They are that good! But if you do find yourself with a few bagels left over, they are best stored in a plastic bag at room temperature for 2-3 days.

These bagels also freeze really well! Place in a gallon-sized plastic bag either sliced or whole for up to 3 months.

To reheat, warm the bagel up for 10 seconds in the microwave or leave on the counter to thaw until room temperature. Slice in half and toast in the toaster.

Sourdough bagels stacked on top of one another on a plate

Sourdough Bagels FAQs

What’s the difference between store-bought bagels and these Sourdough Bagels?

The biggest difference between homemade sourdough bagels and regular bagels from the store is the leaven, or what helps to make the bagels rise. These Sourdough Bagels use a sourdough starter (a wild yeast) to get that airy and chewy bite, whereas, unless labeled as sourdough, other bagels use commercial yeast.

Why do you have to boil these Sourdough Bagels before you bake them?

It may seem like a hassle to bring a whole pot of water to boil for such a short cooking time, but trust me, you won’t want to skip this step! Boiling the bagels helps to achieve that chewy exterior we love so much. Believe me, once you bite into these homemade sourdough bagels, it will all be worth it. I use this same boiling technique for my Sourdough Blueberry Bagels too!

Why aren’t my bagel toppings staying on after baking?

Some loss is normal, but those steps should help it stick much better! Try adding the seasoning immediately after boiling while the bagels are still very wet, or lightly brush the tops with egg wash before adding the seasoning to help it adhere better during baking.

Can I knead this dough in a stand mixer?

Absolutely! Add all of the ingredients into the bowl of a stand mixer and knead on low for 5-6 minutes or until the dough is smooth and tacky to the touch. I do the same method for my Sourdough Discard Bagels recipe!

More Sourdough Bagel Recipes

If you tried this Sourdough Bagels recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!

FULL RECIPE TUTORIAL

Baked sourdough bagels with everything bagel seasoning, cheddar cheese, and plain

Sourdough Bagels Recipe

By McKenna Pulda
Yield: 8 bagels
Prep Time: 1 hour
Cook Time: 20 minutes
Rise Time: 8 hours
Total Time: 9 hours 20 minutes
With a soft and chewy texture and that classic sourdough tang, each bite will have you wondering why it took you so long to make sourdough bagels! This sourdough bagel recipe is simple and only needs 5 ingredients.
4.64 from 199 votes
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Equipment

Ingredients

  • 150 grams active sourdough starter 3/4 cup
  • 250 grams warm water 1 cup + 1 Tablespoon
  • 500 grams bread flour 3 1/2 cups
  • 40 grams sugar 3 Tablepoons
  • 12 grams salt 2 teaspoons
  • 20 grams honey for the boil bath

Instructions

*Find a Sample Baking Schedule below*

    MAKE THE DOUGH :

    1. In a straight-edge bowl, add active starter, warm water, and sugar. Mix by hand (or use a Danish dough whisk (one of my favorite sourdough tools!) until it it looks like a milky liquid.
      I love using this straight-edge bowl so I can clearly see when the dough has doubled in size.
      150 grams active sourdough starter, 250 grams warm water, 40 grams sugar
    2. Next, add the bread flour and salt to the wet ingredients. Mix until fully incorporated.
      500 grams bread flour, 12 grams salt
    3. Next is a small labor of love, but trust me when I say, it is all worth it. Knead the dough for 5-6 minutes. I’ve tried using a stand mixer, but my bagels never taste as soft and chewy as when I do it by hand. So it is still my preferred method. 
      To do so, pull a small section of bagel dough above the rest, fold it over on top, and push into the dough with the heel of your hand. Repeat this motion while turning the bowl of dough clockwise for 5-6 minutes.
      As you knead, you will notice the dough will become pretty stiff and a little bumpy looking – this will be a stiff dough, so totally normal.
    4. Cover the dough with the plastic top and let it it rest for 60 minutes.

    STRETCH AND FOLD :

    1. After one hour of resting, repeat the same “stretch, fold and push” routine with the heel of your hand for 30 seconds.
      You’ll notice the dough is a little less stiff and now the dough ball is smoother. Cover the bowl again and place dough in a warm place to rise.

    BULK RISE :

    1. Leave the dough to double in size.
      In my 69 degree kitchen, this typically takes anywhere from 8-12 hours. If your kitchen is warmer, it will be less time and the opposite is true if it is colder. 

    SHAPE :

    1. Once the dough has doubled in size, gently remove the sourdough bagel dough from the bowl and place it in your work surface – no flour dusting needed.
    2. Stretch and shape the dough into a large rectangle, about 1/2 of an inch high. Now, with a bench scraper or a sharp knife, cut the dough into 8 equal triangle pieces. (I cut it like I would a pizza.)
      You can weigh the pieces of dough on a kitchen scale to verify that they are all equal ( about 115g), otherwise, just eyeball it and call it a day!
    3. To shape, grab one piece of dough and pull the corners of the triangles towards the center. Then roll the dough until formed into a smooth ball. Repeat with the remaining pieces of dough.
    4. One at a time, use your thumb to punch a hole in the middle of the dough ball. Stretch the dough ball with both thumbs, about 2 inches apart. The dough will shrink back a bit after, but that’s okay. 

    SECOND RISE :

    1. Place your shaped bagels on a parchment-lined baking sheet and cover with a plastic cover or plastic wrap so the dough doesn't dry out.
    2. Let them rest until puffed up in a warm place, about 20-60 minutes.
    3. Not ready to bake? Cover the shaped bagels and place them in the fridge for up to 24 hours. Pull them out of the fridge when ready to bake, and continue with the recipe as normal. The second rise will take longer since the dough will be cold from being in the fridge.

    BOIL BATH :

    1. While your bagels are rising, preheat your oven to 425 degrees F.
    2. Fill a large pot of water, about 10 cups. Add the honey and whisk until well mixed. Bring the water to a boil.
      20 grams honey
    3. Once the bagels have risen, it’s time to set up your station. I like to place a kitchen towel on the counter and a cooling rack on top to help for minimal cleanup later.
    4. Carefully drop 2-3 bagels into the boiling water and boil for 30 seconds on each side. 
    5. Using a slotted spoon, scoop the bagels and place them on the cooling rack. Repeat until all bagels have been boiled.

    TOPPINGS :

    1. After all the bagels have been boiled, it’s time to talk toppings! To be honest, eating these homemade sourdough bagels plain is heavenly, but adding toppings can bring some fun creativity to your bagels.
    2. To do so, sprinkle some of your toppings on a small plate and dip the top of the bagel. The bagels will be slightly sticky to the touch, which will help the toppings to stick. Place the bagels on a parchment-paper lined baking sheet.
    3. *Bonus tip – If you are topping your bagels with cheese, dip the bottom side as well. This will create a crunchy bite on the bottom – so good!

    BAKE :

    1. Bake the Sourdough Bagels for 20-25 minutes, or until golden brown with an internal temperature of 200 – 210 degrees F.
    2. Remove the bagels from the oven and allow them to cool on a wire rack.
    3. Once they are cool enough to handle, I highly recommend slicing into one while it is still warm and spreading a slab of butter on top. That chewy, buttery bite will be out of this world, I promise. Enjoy!

    Notes

    SIMPLE BAKING SCHEDULE:

    8pm : Make and knead the dough. Cover the bowl and let rest for 1 hour.
    9pm: Knead bagel dough for 30 seconds, cover and let rest overnight for 8-12 hours.
    7am: Remove dough from bowl and cut into 8 equal pieces. Roll and shape them into small dough balls, poke hole in the middle and stretch to shape. Cover and let them rest for 20-60 mins.
    8am: Boil bagels for 30 seconds on each side. Dip into seasonings of choice. Bake for 20-25 minutes at 425 degrees.

    TOPPING SUGGESTIONS:

    Everything Bagel Seasoning – a mixture of white and black sesame seeds, onion and garlic flacks, sea salt
    Poppy seeds
    Sesame Seeds
    Garlic flakes
    Onion flakes
    Cheese – example, Asiago cheese – so yummy! Don’t forget to put some on the bottom and on top!
    Cinnamon Crunch – In a small bowl, melt 57g of unsalted butter. Brush 14 grams (1 Tablespoon) worth of the melted butter on top of the boiled bagels. To the remaining butter, mix in 50g sugar, 110g light brown sugar and 8g of ground cinnamon until combined. Top each boiled pumpkin bagel with an even amount of the sugar mixture.

    OTHER WAYS TO EAT SOURDOUGH BAGELS:

    Bagel Chips : Normally we don’t have many bagels that last past 2 days in our house, but if you do, my easy sourdough bagel chip recipe only takes 10 minutes to make and the crunch is addicting.
    Egg Sandwich: Over-medium eggs, avocado spread, a little salt and pepper on a homemade sourdough bagel… now that’s a way to start your morning!
    Burger Buns: You’ve got to try this! Will beat store bought buns any day! I like to toast mine in the skillet I cooked my burgers in to soak up those flavorful juices – killer.
    Adult “Bagel Bites”: Spoon on some marinara, sprinkle with cheese and your favorite toppings and bake in the oven. Brings back all those childhood memories.

    HOW TO STORE / FREEZE SOURDOUGH BAGELS:

    If you are like my family, these homemade sourdough bagels won’t make it to see the next day! They are that good! But if you do find yourself with a few bagels left over, they are best stored in a plastic bag at room temperature for 2-3 days.
    These bagels also freeze really well! Place in a gallon-sized plastic bag either sliced or whole for up to 3 months.
    To reheat, warm the bagel up for 10 seconds in the microwave or leave on the counter to thaw until room temperature. Slice in half and toast in the toaster.

    Frequently Asked Questions

    WHAT’S THE DIFFERENCE BETWEEN STORE-BOUGHT BAGELS AND SOURDOUGH BAGELS?
    The biggest difference between homemade sourdough bagels and regular bagels from the store is the leaven, or what helps to make the bagels rise. Sourdough bagels use a sourdough starter, a wild yeast, in order to get that airy and chewy bite, whereas, unless labeled as sourdough, other bagels use commercial yeast.
    ARE SOURDOUGH BAGELS HEALTHIER?
    Why, yes they are! Due to the long fermentation of the dough, sourdough bagels are easier for our bodies to digest. Natural components found in grains are broken down during fermentation to allow for easier nutrient absorption, plus the dough contains higher levels of vitamins, minerals, and antioxidants.
    WHY DO YOU HAVE TO BOIL SOURDOUGH BAGELS BEFORE YOU BAKE THEM?
    It may seem like a hassle to bring a whole pot of water to boil for such a short cooking time but trust me, you won’t want to skip this step! Boiling the bagels helps to achieve that chewy exterior we love so much. Believe me, once you bite into these homemade sourdough bagels, it will all be worth it.

    Nutrition

    Calories: 270kcal | Carbohydrates: 56g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Sodium: 585mg | Potassium: 64mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 11mg | Iron: 1mg
    Tried this recipe?Please leave a comment on the blog or share a photo on Instagram!
    4.64 from 199 votes (181 ratings without comment)

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    Recipe Rating




    339 Comments

    1. Hello! Is it necessary to add sugar? I’m thinking about regular sourdough bread making and there is no sugar added and this recipe requires it. Is it because of the taste or something else? Thank you 🙂

      Reply

    2. Do I shape before putting in the fridge if I’m wanting to bake them in the morning? Or do I do this after bulk fermentation?

      Reply

      2. Great recipe! How do you keep the bagels from getting dimples when boiling? Mine stuck to the parchment during baking😔

        Reply

        1. So glad you enjoyed the recipe! A couple things can cause dimpling during the boil — most often the dough is just a bit overproofed, which makes it more delicate and prone to indenting when picked up or lowered into the water. Next time, try shortening the rise slightly so the dough still feels puffy but has a little bounce when you touch it.

          Overproofed dough also tends to be quite sticky, so that could explain to why it was sticking to the parchment paper so much. Hope that helps for your next batch!

          Reply

    3. After boiling the bagels and cooling on the wire rack, do you transfer to a parchment or silicone lined baking sheet before baking or leave them on the wire rack to bake?

      Reply

    4. Literally baking them right now! My one question though…the dough is SO sticky when shaping and trying to get them off the parchment paper to boil they lose shape and look a little wonky…so sticky. Any tips?

      Reply

      1. Hi Ariel! Sticky dough usually is an indicator for over-fermented dough. If you’re kitchen is on the warmer side, your dough will rise faster. Next time, I would decrease the bulk rise time. Once the dough has doubled, shape and then bake! Hope you love the bagels!

        Reply

    5. These are the best bagels I’ve ever had! So soft and the dough is so easy to work with. I did a triple batch and made a combo of everything, cinnamon crunch, cinnamon raisin, and plain. All turned out so yummy! Never using another recipe again 🤩

      Reply

    7. My bagels always stick to the parchment paper and deflate by the time I get them off. Any suggestions?

      Reply

      1. I would suggest a shorter bulk fermentation! Shape your bagels once your dough has doubled, this may be faster or slower than the time I suggested depending on the temperature of your kitchen. A warmer kitchen will cause your dough to rise faster!

        Reply

    8. These were absolutely amazing. They were so delicious we were late for church this morning. My family raved. So delicious, in fact, I am now making a triple batch-less than 24 hours after making my first batch-to deliver to some friends tomorrow.

      Reply

    10. Is it absolutely crucial to use bread flour? I only have un bleached flour with 11.5% protein! Just wondering if there’s any way I can use it too!

      Reply

        1. Can I substitute the 40 g of sugar and add honey instead? Would I then still add honey to the water for the boil bath normally I add brown sugar and baking soda in my other recipe..

          Reply

    12. Bagels turned out amazing!! I have a couple questions though, first, how would you recommend adding the mix ins? (Blueberries, etc.) second, how do you recommend to store bagels and how long?

      Thank you!!!

      Reply

      1. Yay! Aren’t they incredible? I would add blueberries during the second short kneading! I typically store my bagels in an airtight bag for 2-3 days, but I love to freeze them! They taste as if they were freshly baked after being toasted.

        Reply

      2. Super duper tasty bagels! So so easy to make. I will definitely be adding This to my rotation! Thank you for sharing this recipe.

        Reply

            1. I am very new to the world of sourdough and was nervous to try something other than a loaf. The Bagels came out perfectly!! I watched your YouTube video as I worked. If you follow the instructions anyone can have a successful bake. Thank you so much for the recipe!

      3. Hi! I made these and they were absolutely delicious but my everything but bagel seasoning all fell off after cooking. Any tips to keep it on after baking? Thank you!

        Reply

        1. So glad you enjoyed them! To help the seasoning stick better, try brushing the bagels with an egg wash (1 egg beaten with a splash of water) right before adding the seasoning. You can also press the seasoning gently into the dough after boiling. That little extra step helps it stay put even after baking.

          Reply

      2. I just made these and they were delicious! I’m wondering though- the bottoms were pretty dark and hard what did I do wrong?? Thanks!

        Reply

    14. These bagels are the best I have ever had! I have been making them weekly and still can’t believe how easy they are to make! Yummy!!!!

      Reply

      2. My bagels looked beautiful going into the oven, but when they baked they turned brown very quickly and puffed up too much looking more like mini bread loaves. Any idea what went wrong?

        Reply

          1. Has anyone tried making without the honey / using maple syrup or sugar instead? Stuck inside but don’t have any honey! Thanks in advance

            Reply

        2. This are soooo delicious, great way to use my discard once a week. Never going back to buy this again. My 3 kids eat this in one go.

          Reply

          3. These tasted amazing but we’re very tuff. Idk what I did wrong. The flavor was there and they were cooked all the way through

            Reply

    15. The best bagels I’ve ever made! And I’ve been making them for 3 years! Thank you so much for sharing your recipe 🤍

      Reply

            1. I had been making these every weekend for more than 3 months and they definitely are the best! I’m wondering why this weekend i tried to make them, the dough this morning was so stick and was like glue! Any ideas?

            2. Thank you so much for the kind words—I’m thrilled to hear this has been your go-to bagel recipe! You’re absolutely right—it sounds like this batch may have over-proofed, especially if the temperature or humidity was higher than usual overnight. When that happens, the dough can break down and turn super sticky and gluey, just like you described.

              A couple tips to help next time:

              Try shortening the bulk ferment time, or refrigerating the dough earlier in the process to slow things down.

              You can also reduce your starter amount slightly in warmer months to help prevent over-proofing.

              So glad you’re loving the recipe, and I hope your next batch is back to perfection! 🥯 Let me know how it goes!

          1. After the bagels have risen, I have difficulty lifting them out of the parchment paper into the boil bath cos they got stuck on the paper. How can I stop the bagels from sticking to the parchment paper?

            Reply

            3. I don’t place my shaped bagels onto parchment paper. I only do a non-greased cookie sheet and they’re easier take off. It doesn’t impact their rise or how they boil & bake.

      3. I can’t believe how good these are! I used 50g whole wheat flour in place of 50g of the bread flour but didn’t alter the recipe otherwise. I made 4 plain & 4 covered in cinnamon sugar. Amazing. SO chewy and the perfect texture!

        I’m going to make another whole batch a bit smaller to fit into our breakfast sandwich maker 🤩

        Reply

          1. I love these bagels as is, but I’ve recently had a request for inclusions. When and how would be the best time to add them?

            Reply