I have to say I made your bagels and I’m so excited because it came out perfect thank you thank you thank you. I’ve made so many errors in the past but you are a genius. Thank you again please keep those recipes coming. I appreciate you. God bless.
I loved the vídeo, calm and well explained! In Brazil I never found bagels anywere, but when I was a kid I use to have them in Canada, and loved it!! I will definitively try your recipe! Thank you❤
Thank you so much! 😊 I'm so glad you enjoyed the video! How special that you have memories of eating bagels in Canada as a kid-hopefully this recipe will bring back those flavors for you. I’d love to hear how it turns out when you try it! ❤🍞
hello again! Just attempted to make these bagels and like you mentioned, i noticed a dry film developing on top of my dough during bulk fermentation. Is there anything i can do to prevent this? Would plastic wrap work better than a kitchen towel? Or should i try and get an air tight container?
I have a question? Can I cold bulk rise in the fridge overnight so this way I can boil and bake in the morning? If so should I adjust timing in any way?
Personally, I have never done the bulk rise in the fridge before. However, I have bulk fermented the dough, shaped the bagels and then pop them into the fridge overnight. I'll pull them out to puff up, boil and bake the next morning.
@ I made your recipe just changed the timing. I fed my starter in the AM created my dough in the late PM. Woke up to separate and form the bagels, then water bath and bake. So we had Bagels by 10am. Came out amazing. I decided to make the Asiago style and it came out absolutely delicious 🤤. Thank you ☺️
Plenty of times! Usually I will double the recipe, but split the dough into separate bowls since it will rise pretty high! These bagels also freeze beautiful!
Great question! Honey gives the exterior a subtle sweetness and helps with browning while they bake, while baking soda won't give the bagels any additional flavor. Instead, you will have an increase in browning and a crispier exterior.
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You are such a great teacher! Such a calm and relaxed vibe! ❤
So sweet, thank you!
How do you record two different angles sooo seamlessly? It’s like magic! I use the same recipe from the clever carrot ☺️ they’re the best
I have to say I made your bagels and I’m so excited because it came out perfect thank you thank you thank you. I’ve made so many errors in the past but you are a genius. Thank you again please keep those recipes coming. I appreciate you. God bless.
That's amazing! I may have provided the recipe, but you are the one who baked the delicious bagels! Thank you so much for sharing
Best teacher ever! love your videos so much
So very kind, thank you!
Просто очаровательная хозяюшка)) Однозначно приготовлю по Вашему рецепту, уверена, что они будут вкусными! Хорошего дня!
Thank you so much for your sweet comment! I hope you love these sourdough bagels!
I loved the vídeo, calm and well explained! In Brazil I never found bagels anywere, but when I was a kid I use to have them in Canada, and loved it!! I will definitively try your recipe! Thank you❤
Thank you so much! 😊 I'm so glad you enjoyed the video! How special that you have memories of eating bagels in Canada as a kid-hopefully this recipe will bring back those flavors for you. I’d love to hear how it turns out when you try it! ❤🍞
hello again! Just attempted to make these bagels and like you mentioned, i noticed a dry film developing on top of my dough during bulk fermentation. Is there anything i can do to prevent this? Would plastic wrap work better than a kitchen towel? Or should i try and get an air tight container?
These look delicious! Will absolutely try this out once my starter is ready ^^ love the video!
Thank you so much! How exciting to hear that you are making your own starter - you are going to love this world of sourdough!
Made these and they were incredible! Great recipe :)
Amazing! So thrilled to hear that you enjoyed them. Thank you so much for sharing
Cup measurement love that you have both thanks
My pleasure! Happy to always include both!
just started on my sourdough journey about a couple weeks ago! Trying this recipe soon~
Amazing! I hope you love this recipe!
Looks yummy! ❤️
Trying this recipe today! Do you put the dough in the fridge after bulk fermentation or leave it out?
I hope you loved it! Bulk ferment the dough at room temperature.
Hi I love the videos, for how much can you sell them? Thanks
do you still use the shower cap??
I like ur hair so healthy and beautiful 🤍 new subscriber here 🎉
Thank you so much!
I have a question? Can I cold bulk rise in the fridge overnight so this way I can boil and bake in the morning? If so should I adjust timing in any way?
Personally, I have never done the bulk rise in the fridge before. However, I have bulk fermented the dough, shaped the bagels and then pop them into the fridge overnight. I'll pull them out to puff up, boil and bake the next morning.
@ I made your recipe just changed the timing. I fed my starter in the AM created my dough in the late PM. Woke up to separate and form the bagels, then water bath and bake. So we had Bagels by 10am. Came out amazing. I decided to make the Asiago style and it came out absolutely delicious 🤤. Thank you ☺️
Hi McKenna! Have you ever batch baked these? I have a bunch of eaters!
Plenty of times! Usually I will double the recipe, but split the dough into separate bowls since it will rise pretty high! These bagels also freeze beautiful!
Can you share the sour dough starter recipe
You can find my FREE step-by-step guide on how to make a starter from scratch here! sunny-artisan-7227.ck.page/980d432161
I was wondering what the difference in honey vs baking soda that I see a lot of recipe uses in boiling water?
Great question! Honey gives the exterior a subtle sweetness and helps with browning while they bake, while baking soda won't give the bagels any additional flavor. Instead, you will have an increase in browning and a crispier exterior.
@ thank you 😊
I tried my best with this one but mine was s major fail.... 😢.
I'm so sorry to hear that! If you have any questions, please feel free to reach out!
Hello