I've made these 3 or 4 times and they turn out great! The only deviation I have from this recipe that I find helpful is letting the dough rest when they are in ball form for 30-60 minutes. Then, right before your boil them, poke the hole and shape them into a bagel. It helps them keep their shape better and not flatten out as much as they are resting. Also, I've heard that boiling them for closer to 1 minute might adjust the the chewiness of the bagels (1 minute for less chewy and 2 minutes for chewy) however I like my bagels chewy so I stick to 2 minutes but just wanted to pass along a tip for those who might be interested.
I have made these twice- the first thing my partner said to me when they took a bite was "this is the best thing you've baked thus far". Thanks for the recipes, really appreciate ideas for sourdough starter that help change breakfast up!
I really wish you had a cook book! I would buy it in a heart beat, I've made several of your recipes and you are by far the best sourdough Baker I've come across. You explain everything so clearly. I didn't quite get sourdough until I found your blog.
These are absolutely delicious. I made mine with a blend of white and rye flour. Topped a few with grated cheddar, few other with everything bagel seasoning, black sesame seeds, and kept the others plain with salt. Ate them with cream cheese, smoked salmon and caper . Yummy 😋
Great recipe and video! Just finished making these and it was much easier than I originally thought. They turned out delicious! I implemented Scotts tip below me - I let the dough rest as a ball for 30-60 minutes and made the hole right before popping them in the boiling water. Yum! Thank you
I made these last week and they were insanely good! I now have two batches fermenting on the counter for tomorrow.👏🏼 Thanks so much for sharing your recipes!
These bagels are the most amazing recipe for soft fluffy chewy bagels. So easy and fun. They turned out so well and am making more today. I too like cream cheese and tomato slices on bagels. All of your recipes fluffy rolls, country loaf, pizza crust can’t wait to try the rest of your SD recipes. Thank you so much!
Making the bagel dough now. I'm going to super dice up some onion and stick it in the dough before I boil it and try to make onion bagels we'll see how it works.
Amazing recipe. I make these at least 3 times each week and my boys eat them all within 4 hours of coming out of the oven! Thanks Amy!! Keep them coming!
oh goodness these turned out so good! my first attempts at using my starter have been your recipes and I feel so successful after lots of baking fails in my past. making more of these tonight and moving to biscuits and buns soon. woo hooo!
Just tried making these bagels… it was an absolute hit!! I’m gonna be making these once a week for the foreseeable future 😄.. I did let the dough balls sit for the 30-60 minutes before forming the bagel shape and they came out great. Thank you!!!
This is definitely a go-to recipe for our family! I’ve made these several times now, including for a Christmas brunch, bagel bar we did one year. Huge hit! They are easy and fun to make. Thank you.
Just made these today and they turned out better than I even expected!!! Thank you for sharing this video and making the process look doable! Loved that you put the written ingredients/instructions before you did them-- it made it easy to hit pause and reference while I was making them.
Maybe add more zoomed in shots of the final bake & sliced shots so we can better see your beautiful creations (those of us on phones ha)?? Nice videos! I tried the sourdough English muffins may try bagels next 👍
Thank you for the recipe. I have tried several sourdough bagel recipes but all are very hard to handle when they are proved for boiling. Yours with relatively low hydration makes shaping and handling so easy and the texture is on point. Moving forward I will only make bagel with your recipe.
OK they say everyone is a critic so here goes. First of all I would like to say that it was a pleasure to listen to someone who knows the Queen's English and can enunciate and pronunciate in a clear and concise manner. I have been making sourdough bread for approximately three years because I am gluten sensitive. I've been looking for a sourdough recipe to make bagels. If your recipe is half as good as your video then I know it will be a winner. I did note one other thing you're not hard to look at either. Thank you for sharing your time and your expertise.
I was craving bagels and we don’t have them readily available here in Portugal where I live. This is a great recipe. No need for barley malt which is hard to find here too. I shared them with friends and everyone love them. Thanks!
Hello again Amy, just made bagels using your method and very pleased as they turned out very well and Kate loved them too , I’d send a photo if I could as did them along with batches of crackers, herb, sundried tomato n garlic, paprika and chilli . Congratulations on a great channel with excellent video and text to recipe content . I know it’s a lot of work to do stuff like this so much appreciated.Keep up the great work Best wishes Chef 👩🍳 from Stuart in Berkshire England
Thank you! Thank you! Thank you! So yummy! Just finished my first batch following this recipe. I just started keeping a starter and practicing with sourdough. Most of my practice was on your English muffin recipe. First 4 batches failed bad...my fault, I'm learning sourdough. Some I used the starter too soon, other times too late...but I got it right and learned about the float test so I tried this one. It's was pretty easy. The dough is easy to work too. This has been fun and I very much appreciate your videos!
My first time making starter and using it. Wow these are amazing! Will never buy bagels from a store again. Currently watching all your other videos choosing my next recipes!!
Just made these. They came out amazing even though I rushed the timing after shaping. Only rested them for 5 minutes and looked great. Thank you Amy for another great recipe 👍🏼👍🏼
Thank you for this great recipe so easy to follow the instructions I'm actually doing this bagels 🥯 right now😍😋can't wait to try them kids will love them..
Thanks, Amy for the instruction. It just happened that I made my first SD starter and your video gives me an opportunity to try out, and the result turned out great!, so happy.
Wow congratulations, l just did your recipe, it is WONDERFUL, and l loved the way you explain the recipe, make so easy to make it. Thank you very much! I love your channel and your recipes!
I made these today! I doubled the recipe and it worked beautifully. I did half everything bagel and half cinnamon sugar, thank you so so much! You have the best channel, so clear and organized. 🥯❤️
Didn’t quite turn out as fluffy as yours but wife and daughter loved them. Only made sourdough recipes a few times, but I think proofing outside the fridge works best. This time I left in the fridge overnight. Sunk right to the bottom when I put them in water. Floated back up after about 30 seconds though. Phew.
Hi, im baking these tomorrow, have the dough on counter, but will put in fridge for the night then keep on with the process in mid morning. Im planning on using eggwash before putting tbem in the seasoning. Wish me luck! 😊
Just yesterday finished my starter and currently have my first batch of sourdough bread proofing, so I got on to pass the time and saw this. Your recipe and method look pretty good for these so I will give it a try as I am looking to make these regularly come fall. Thanks!
I just watched all of your s/d videos. And, I'm so glad I did!! You now sound, look, and demonstrate like the true professional you *clearly* are at Little Spoon farms!!
Did something happen to the recipe card at the beginning of the video? The amount of active starter is blurred out...can't see it. Update: never mind! I figured out RU-vid and found the down arrow under the video...
These look amazing! I'm looking forward to using your recipe for my first foray into bagels. Does anyone know at what point to coat with cinnamon and sugar if that is the preferred coating? I didn't want it to crystalize in the oven, but, maybe it wouldn't.
Not sure what went wrong…. Mine did not puff or float and proofed for extra time after one sunk. I made a loaf that bulk fermented perfectly overnight w them. Baking anyways. Last weekend made your English muffin recipe and they are perfection! Will re try these again
Hi thanks, i love adding some finely chopped onions and garlic in the mix, it take it up a notch. also if you add some blueberry it makes it awesome too. there is so many ways all it takes is an imaginationpeace, Love, Laźaro
Can’t wait to make these later! I made your english muffins again, and just cut them out, i made a 5x batch because i have a TON of starter to use quickly, as I’m tired of going through so much flour and being consumed by starter 😆😆😆
Just finished making these...so good! Any tips for what to do if your dough is really sticky? It was sticking to my fingers and parchment so bad some of the bagels turned out funny shaped haha but still tasted really good
Hi it’s 2 recipes u do what I see the video y do u put honey. I have done so many bagels n English muffins without sugar honey. Only with starter water n flour n it tastes amazing
Hi Amy. Just made these , (am still chewing a sesame seed bite!) and must say that they are as amazingly delicious as your sourdough English Muffins. So chewy, and yet tender and full of flavor. If I wanted to make Jalepeno Cheddar, how would I add the bits? Tia.
I would guess to add it during the kneading phase? I’m not sure since I’ve never done any add-ins to my sourdough baking, but it seems like that’s what I’ve read. I would love to know how it turned out if you try it.
Amy, I love your style, I'm fairly new to sourdough. I've made you're sourdough pretzels, (love em) I'm not understanding the difference in the pretzel recipe verse the bagel the only difference I see is the 30Grams of water and the seasoning. Please educate me as to the bigger difference that I'm missing. I'm a novice I may be missing the obvious. Thanks for what you do
