I have been baking your recipe for bread and just came across this. You make it all so easy and so easy to follow. I will be making these soon. Thank you. I'll be topping with Trader Joe's "Everything Bagel".
Hi Grant. I hve never made any sourdough b4 in my life and I am soooo keen to learn how to make the starter. But after going thru the PDF I got many questions. 😊 How big a bottle shud I use, what if I can't get the type of flour you hve recommended to use for the first starter & others 😢. Is the email an avenue to ask questions pls. Sorry for troubling you.
Hi Grant. I been watching you're vids since you started, it's great to watch you get more professional as you grow. I bake just like you, as i see it you take a little from each book on sourdough. You know the books. One thing i have found when i add the salt to the water before i add the starter it's a pain to break up the starter. I add water, starter stir in then add the salt after i stir that in then the flour. Give it a try. Love your vids. Thanks Jeff
Hey, Grant. Can we use sourdough discard in place of starter for this bagel recipe? Trying to make use of the discard but am curious to see if that’ll affect the puffiness of the bagels. Thanks!
I’m an 83 year old granny who just started doing sourdough bread a couple of months ago. Made my own starter and this week decided to try bagels. Used your directions and receipt and boy did they come out great. Thanks for your clear instructions. I’ll be making more of these for my family.
I tried a sourdough bagel recipe last week which required 50g more flour (but has similar water amount as your recipe), it turned out kinda hard to chew. Decided to give bagels another try, and stumbled upon your video. I baked it yesterday and just tried it for breakfast this morning, and they are PERFECTION. Chewy, springy, light. Now I understand the craze over bagels!
I’m a pretty accomplished baker, who has only been messing with sourdough, for about a year. These knocked my socks off! My family is still raving, as well. You do great work on TH-cam. I’ve also made your higher hydration sourdough bread with outstanding results. I’m going to buy your e-book, because your work deserves to be supported.
Just some tips: 1. If you live in the US, you can use All Purpise Flour because it has 11%or more of protein. However, in other countries AP flour does not have enough protein and you must use bread flour. 2. If your house is colder, you can put your starter in the microwave with the microwave light on and it will create a warmer environment.
I made these and they brought tears to my eyes. Never did I imagine I could make bagels. They were so good! And all I hoped for. The recipe was easy to follow and Provided amazing flavor! Thank you a million
Your channel >>> most mainstream cooking/baking channels. Straight to the point, no bullshit and they turned out lovely! Just baked them and so happy with the results. Regards from Sweden!
Making it now, will come back and report on the results tomorrow! These are sooooo good. Easy! And came out beautiful! I replaced honey with maple syrup And split the dough into 8 bagels instead! Yum!
Made these today- perfect crunch and texture. Another recipe I tried the day before boiled for 3 minutes on each side and those were too chewy. This method resulted in a perfect bagel. Thanks!
I almost got discouraged when it wasn’t visibly rising in my bowl… then I went out for 5 hours and couldn’t stare at it and it burst out of the bowl… can’t wait to finish them after the “sit in the fridge” step!
My first time making homemade sourdough bagels, giving your method a go. Dough is bulking now. Enjoying the proces so far. Looking forward to the end result. Great video Grant, thanks
Dear Grant- I am a beginner bread maker. Happened upon your tutorials and am soooo glad I did. You describe step by step the process. I play your video for sourdough each time I make it!! Thank you very much for your advice and help!
I cant wait to make these. Making my first loaf of sourdough bread today, well starting it today. Going to go by your recipe. Next weekend the bagels. Thanks for the step by step instructions for these recipes.
ohmygosh --- these came out FANTASTIC! They are beautiful, I wish I could upload a picture. Do you think it would be ok to add in blueberries? I'm going to have to order your e-book for sure, I am so impressed with how these came out!
Not only are these the best bagels I've ever had, they truly are so easy! Every recipe you put out is the best I've ever had once I make it. I religiously follow only your recipes and its a hit every time!!
😁Im so glad i found your channel. I wish i would have found it sooner. 2 wks ago) before I started trying to make a sourdough starter(wasted a lot of flour)🙄. It would had made my life easier. Your instructions are uncomplicated and easy to follow. I'm using my starter for the second time and I'm making your bagel recipe. They're baking right now and they look beautiful. I also like the method of keeping just a little starter and feeding it what i will need for the recipe. I'm will be buying your ebook. Thank you ❤
Thank you I found this recipe yesterday. Last night I feed my starter and this morning I got started on these. I’m looking forward to seeing the end product. Thank you for sharing.
I just made these and it’s the second time i tried making bagels and this recipe kills it. The bagels came out amazing. Slight crispy exterior and soft and chewy interior. Thank you
So, I just pulled these from the oven a few minutes ago.. I put dehydrated onions on some..and did some plain. I, personally, wouldn't do the dehydrated onions again...they burned a bit giving off a real bad after taste. Completely my wrong doing there! Other than that, after wiping off the onions 🤦🏼♂️ these were really good! Mine had a real tangy flavor associated with sourdough, which is also dependent on your sourdough starter. All in all..these were amazing! Thanks for the recipe @GrantBakes !
Made these 3 times already!! They’re awesome! Thank you! Even if your bagel doesn’t initially float in the boiling part, it will eventually float so it’s okay. I learned it this last time since mine didn’t float. I think it was bc I didn’t let the dough double in rise bc I was rushing.
Came back for a refresher on the process..Making these right now...I'm at the 6-8 hr. bulk ferm/first rise. I hunted down some barley malt syrup a few weeks ago. Plus picked up some brown rice syrup. I heard it was a good option too. Going with the Barley Malt.. I'm going New York style..🤞🏻
Definitely will be making those bagels this weekend! I already made your cinnamon rolls and it was a huge sucess. Thank youu, your recipes are really easy to follow!❤
Always wondered if I needed to actually use honey/malt for the sweetener and your video just confirmed that it's not really needed! Thanks for letting us know that we can substitute with equal part sugar! I actually use (equal part) plain flour to make my bagel and it's just as nice and chewy! Also, ive tried 20-30mins final rise and it floats just as well (my kitchen is pretty warm, +-29c)
Thank you so much for this amazing recipe 😍I tried it last night it went great and surprised me because it was my first time to make bagels, my family loved it as well 🤤
I prepped these yesterday and baked this morning. I was disappointed they looked flat after the 3hrs proofing. I put them in the oven with the light on. I may have overproofed them as it was warm in there. Their beauty needs work but all taste great 👍🏼
I did what you did, put them in the fridge with a dry towel. While they taste good, the bagels had a hard crusty top. Next time I would definitely in close them in plastic wrap or use a damp towel.
For the 1st time I used a stiff starter [2:1 Flour/Water] and modified the flour/water in the recipe to reflect that change in the starter. EXACTLY what I was looking for. A chewy crust and soft interior with very little sour flavor. I'll try this again after repeated stiff starter refreshments which should reduce that very slight sour flavor even more. Honey in the main dough and Barley Malt Syrup in the boiling water. Thanks for the recipe!
Made these and OMG were they incredible! I don't think I let the rise go long enough before putting in the fridge (2hrs instead of 3) but it was midnight and I needed sleep! They were still awesome though.
I did cinnamon raisin with this recipe, it was so good! I soaked my raisins in boiling water for about 20 minutes. After the bulk fermentation I separated out how much dough I wanted to be cinnamon raisin and mixed cinnamon, sugar, and the soaked raisins into it, then shaped into bagels. I was careful to tuck most of the raisins inside so they wouldn't fall out while boiling or burn while baking.
These turned out so DELICIOUS. I never thought I would be able to make bagels this good. My hubs wants to see if I can make cinnamon raisin bagels. What and how much suggested to modify this recipe to cinnamon raisin?
I prefer your weight measurements as opposed to cups and tbsp in a recipe I’m in the middle of doing. I think my bagels are too dry. They are proofing right now but I don’t know if they’ll puff up much more….. If not, I’ll try your recipe next.
Will they be ok if I put them in the fridge tonight before proofing for the 2nd time and let them rise until double tomorrow, then boil and bake? Thanks for the help.
Absolutely AMAZING!! Making again today! But my family loved them so much they want to "made to order" ;-) Is it possible to add blueberries? or make Cinnamon & Raisin? Help!!
Thank you Grant for your amazing recipe. I make bagels like 5-6 times a month, the only problem is my mixed everything bagel seasoning get burnt so bad in such high heat like that, what can I do, I tried to cover with tinfoil after 10 mins of baking but then the crust is not so nice. Please help!!!
Really good recipe. Made 6 this weekend. My only critique is that the 450 bake temp was a bit high as it burned some of the Everything seasoning on top. I’m going to try 425 for 30 minutes for my next batch. Otherwise, I highly recommend this recipe!!
Yeah, I don't love everything bagel seasoning for that reason. The garlic always seems to burn. Turning down the temp to 425 or 400 sounds like a good idea, I would do the same.
Hi Grant, I would like to incorporate cinnamon and raisin into the dough. Would you suggest adjusting the hydration or just add away when shaping? Thank you in advance for your response and I find all of your recipes fantastic!!
Hi, so I haven’t tried this yet (I want to!) but I would try adding in the cinnamon and raisins during the bulk fermentation. Maybe let the dough rise my half and then knead in the raisins and little bit of cinnamon, then let the dough finish rising. Again, I haven’t tried this so I don’t have exact amounts or times for this yet, so you’ll need to experiment.
Followed your starter recipe and bagel recipe to a T. 11 hours bulk ferment at 77 degrees F and bagel dough still not doubled. So I balled them and shaped them into bagel form let them sit for couple more hours and did float test and sank right to bottom. Any suggestion
Hi Grant…. I’m currently doing my bulk proofing and most likely won’t double in size by the time I go to bed. Can I place it in the fridge and finish it tomorrow ?
Hi Grant. I used to bake bagels with instant yeast, but this time I’ve decided to do your recipe. I’ve just shaped them and set them for final proof. I’ve really enjoyed working with the dough so interesting. I’ve just posted the shaped bagels in my instagram, tagging of course your page. Thank you so much , and will notify you with the final result
It's late, I'm about to mix my night-before mix, but realize I'm short on bread flour for the morning, however, I have plenty of King Arthur all purpose. I realize the 11.7% isn't as high as their bread flour, but would it work or should I run to the store first thing?
Hi! Tried this recipe twice. First time I had flat bagels. I know that I overproofed the dough. Tried them again and they were a little better they were nowhere near what yours are like. I followed your recipe exactly! Any ideas on what could be the problem?
I have a question, been making these for about a month now and my whole family loves them. So I have to make my sister my mom my dad and myself some every week 😂 but my mom wants them whole wheat, can I use this same recipe but swap the bread flour for whole wheat ap flour?? Thanks for the help!
You can try that but you might need to add a little extra water to get the dough to feel the same. I’ve never done whole wheat bagels before and I’m sure they would take some getting used to.
Do you know if it would be possible (since I started too late in the day) to refridgerate after first rise and shaping and then take them out tomorrow morning and do the second rise and bake the next day? Or does it not work like that 😅
You can do that. It is just more difficult to remove the warm shaped bagels to boil them. I would actually do what you did then put them back on the fridge to cool so they are easier to handle. I actually refrigerate after the bulk fermentation then shape the next day, rise then back in the fridge until cold.
I just made these bagels. My shaping technique definitely needs improvement as the look like softballs.. but, the flavour is excellent. I found my oven was too hot at 450 F, my seeds burnt and the crust if very dark, so next time I’ll lower the temp and add 5 minutes or something. I burnt my hands eating the first one because I just couldn’t wait haha!
Hi Grant or anybody who sees this, so you're doing two double rising? One is the first rise and then once they6re shaped you let them double again? Won't they overproof that way?
You let the ball of dough rise, and when you "disturb" that rise by handling the dough to shape the bagels, you have to let it rise again. i.e. "resume" rising. Because you are working with sourdough (natural yeast) instead of commercial yeast, the rising process is much longer. Then the overnight time in fridge developes the sourdough flavor.Hope that makes sense.
I usually do them after the first rise, but it does make the dough difficult to work with as the jalapenos are moist and the cheese makes voids. It gets easier with trial and error.
Made these for the second time today. They looks pretty good, but I'm finding that 20 minutes on the bottom rack (or middle) is resulting in burnt bottoms. Any advice?
Add a metal sheet pan on the bottom rack and bake the bagels on a sheet pan on the middle rack. The pan on the lower rack should help keep the bagels from burning.
I tried this recipe , bagels floated but I didn’t get the rise in the bagel I wanted they somewhat flat. A bit chewy. But the taste is great… maybe i should have proofed longer than 3 1/2 hours. I live in FL so kitchen is very warm.
Make your own sourdough starter from scratch in just 6-7 days with my free Sourdough Starter Guide:
grantbakes.com/sourdoughstarterguide
I have been baking your recipe for bread and just came across this. You make it all so easy and so easy to follow. I will be making these soon. Thank you. I'll be topping with Trader Joe's "Everything Bagel".
Perfect plan!@@rosemarynisbet1517
Hi Grant. I hve never made any sourdough b4 in my life and I am soooo keen to learn how to make the starter. But after going thru the PDF I got many questions. 😊
How big a bottle shud I use, what if I can't get the type of flour you hve recommended to use for the first starter & others 😢. Is the email an avenue to ask questions pls. Sorry for troubling you.
Hi Grant. I been watching you're vids since you started, it's great to watch you get more professional as you grow. I bake just like you, as i see it you take a little from each book on sourdough. You know the books. One thing i have found when i add the salt to the water before i add the starter it's a pain to break up the starter. I add water, starter stir in then add the salt after i stir that in then the flour. Give it a try. Love your vids. Thanks Jeff
Hey, Grant. Can we use sourdough discard in place of starter for this bagel recipe? Trying to make use of the discard but am curious to see if that’ll affect the puffiness of the bagels. Thanks!
I’m an 83 year old granny who just started doing sourdough bread a couple of months ago. Made my own starter and this week decided to try bagels. Used your directions and receipt and boy did they come out great. Thanks for your clear instructions. I’ll be making more of these for my family.
I tried a sourdough bagel recipe last week which required 50g more flour (but has similar water amount as your recipe), it turned out kinda hard to chew. Decided to give bagels another try, and stumbled upon your video. I baked it yesterday and just tried it for breakfast this morning, and they are PERFECTION. Chewy, springy, light. Now I understand the craze over bagels!
I’m a pretty accomplished baker, who has only been messing with sourdough, for about a year. These knocked my socks off! My family is still raving, as well.
You do great work on TH-cam. I’ve also made your higher hydration sourdough bread with outstanding results.
I’m going to buy your e-book, because your work deserves to be supported.
Just some tips:
1. If you live in the US, you can use All Purpise Flour because it has 11%or more of protein. However, in other countries AP flour does not have enough protein and you must use bread flour.
2. If your house is colder, you can put your starter in the microwave with the microwave light on and it will create a warmer environment.
I made these and they brought tears to my eyes. Never did I imagine I could make bagels. They were so good! And all I hoped for. The recipe was easy to follow and Provided amazing flavor!
Thank you a million
Thanks! Love your review :) Can I please quote you?
Omg me too!!!! So proud of myself thanks to this recipe!!!
Your channel >>> most mainstream cooking/baking channels. Straight to the point, no bullshit and they turned out lovely! Just baked them and so happy with the results. Regards from Sweden!
Thank you! All my best from the USA.
Making it now, will come back and report on the results tomorrow!
These are sooooo good. Easy! And came out beautiful! I replaced honey with maple syrup And split the dough into 8 bagels instead! Yum!
I wish we could put pictures up on TH-cam because I want to show you my bagels they came out amazing!! Thank you for the video!!
You can send them to grant@grantbakes.com, I’d love to see them!
@@GrantBakes I dmed you on Instagram!
Such a simple fluent and concise video. Subbed.
LOVE the yellow Kitchen Aid!!
Made these today- perfect crunch and texture. Another recipe I tried the day before boiled for 3 minutes on each side and those were too chewy. This method resulted in a perfect bagel. Thanks!
This was the first recipe I’ve tried for bagels. I will never bother trying another one. These are SO GOOD!!
I made these for the first time yesterday and they are in the fridge waiting to be baked tomorrow morning and CANNOT wait to share at work tomorrow!
I almost got discouraged when it wasn’t visibly rising in my bowl… then I went out for 5 hours and couldn’t stare at it and it burst out of the bowl… can’t wait to finish them after the “sit in the fridge” step!
My first time making homemade sourdough bagels, giving your method a go. Dough is bulking now. Enjoying the proces so far. Looking forward to the end result. Great video Grant, thanks
My first time trying bagels, and they turned out perfectly. Thanks for the easy to follow instructions, made a huge difference.
Dear Grant- I am a beginner bread maker. Happened upon your tutorials and am soooo glad I did. You describe step by step the process. I play your video for sourdough each time I make it!! Thank you very much for your advice and help!
I cant wait to make these. Making my first loaf of sourdough bread today, well starting it today. Going to go by your recipe. Next weekend the bagels. Thanks for the step by step instructions for these recipes.
I made these for the first time! Thank you so much for making it so easy to understand and follow!
Thanks for a delicious, easy to make bagel recipe. I working on my third batch this week.
ohmygosh --- these came out FANTASTIC! They are beautiful, I wish I could upload a picture. Do you think it would be ok to add in blueberries? I'm going to have to order your e-book for sure, I am so impressed with how these came out!
Not only are these the best bagels I've ever had, they truly are so easy! Every recipe you put out is the best I've ever had once I make it. I religiously follow only your recipes and its a hit every time!!
Agree, gonna try making bagel with sourdough starter
😁Im so glad i found your channel. I wish i would have found it sooner. 2 wks ago) before I started trying to make a sourdough starter(wasted a lot of flour)🙄. It would had made my life easier. Your instructions are uncomplicated and easy to follow. I'm using my starter for the second time and I'm making your bagel recipe. They're baking right now and they look beautiful. I also like the method of keeping just a little starter and feeding it what i will need for the recipe. I'm will be buying your ebook. Thank you ❤
I put min in a bowl to Ferment and double in size and it had a hard crust over the top of the dough in the morning.
I cover with damp cloth
Thank you I found this recipe yesterday. Last night I feed my starter and this morning I got started on these. I’m looking forward to seeing the end product. Thank you for sharing.
I made sourdough bagels using your recipe and wow! It turned out so good. Thanks for sharing.
Made these this weekend. They turned out great. Thanks for the recipe.
So glad i found your channel! What a great, well scripted, and informative video. Can't wait to try this recipe! Thanks!
I just made these and it’s the second time i tried making bagels and this recipe kills it. The bagels came out amazing. Slight crispy exterior and soft and chewy interior. Thank you
Great video! You do a nice job explaining everything and keep things short and simple. Love it! Keep up the great job and amazing videos.
Thank you so much! I'll definitely keep them coming.
So, I just pulled these from the oven a few minutes ago.. I put dehydrated onions on some..and did some plain. I, personally, wouldn't do the dehydrated onions again...they burned a bit giving off a real bad after taste. Completely my wrong doing there! Other than that, after wiping off the onions 🤦🏼♂️ these were really good! Mine had a real tangy flavor associated with sourdough, which is also dependent on your sourdough starter. All in all..these were amazing! Thanks for the recipe @GrantBakes !
Made these 3 times already!! They’re awesome! Thank you!
Even if your bagel doesn’t initially float in the boiling part, it will eventually float so it’s okay. I learned it this last time since mine didn’t float. I think it was bc I didn’t let the dough double in rise bc I was rushing.
Yes. If they’re a tad underproofed and they don’t float right away, they boiling water can help them float after 30-60 seconds.
Made these twice!! my second batch came out even better!! Thank you for a great tutorial!
These turned out fantastic, THANK YOU!! So delicious, and so easy. I never imagined I'd be able to make bagels!
I think the next time I make these, I need to proof longer as mine did not float. Still tasty. Easy to follow and understand, thank you.
First time sourdough bagels turn out amazing🎉 thank you
Thanks for making my recipe!
I made these this morning and they were amazing 🤩. Thank you so much for sharing your recipes with us.
These were awesome! First time baking them after learning how to make sourdough bread and they were a success!! Thanks for the recipe❤
Glad you like them! 😊
Came back for a refresher on the process..Making these right now...I'm at the 6-8 hr. bulk ferm/first rise. I hunted down some barley malt syrup a few weeks ago. Plus picked up some brown rice syrup. I heard it was a good option too. Going with the Barley Malt.. I'm going New York style..🤞🏻
Definitely will be making those bagels this weekend! I already made your cinnamon rolls and it was a huge sucess. Thank youu, your recipes are really easy to follow!❤
Always wondered if I needed to actually use honey/malt for the sweetener and your video just confirmed that it's not really needed! Thanks for letting us know that we can substitute with equal part sugar! I actually use (equal part) plain flour to make my bagel and it's just as nice and chewy! Also, ive tried 20-30mins final rise and it floats just as well (my kitchen is pretty warm, +-29c)
Thank you so much for this amazing recipe 😍I tried it last night it went great and surprised me because it was my first time to make bagels, my family loved it as well 🤤
Thanks for giving it a try!
I made them yesterday. It's so good. Thank you for the recipe and easy to follow clip. I've sent you some picture as well 😊
I prepped these yesterday and baked this morning. I was disappointed they looked flat after the 3hrs proofing. I put them in the oven with the light on. I may have overproofed them as it was warm in there. Their beauty needs work but all taste great 👍🏼
I did what you did, put them in the fridge with a dry towel. While they taste good, the bagels had a hard crusty top. Next time I would definitely in close them in plastic wrap or use a damp towel.
It took two days for me to make but this bagel is delicioso 👌 thank you for the recipe 👍
You made this look so easy!! I’m definitely gonna try!!
For the 1st time I used a stiff starter [2:1 Flour/Water] and modified the flour/water in the recipe to reflect that change in the starter. EXACTLY what I was looking for. A chewy crust and soft interior with very little sour flavor. I'll try this again after repeated stiff starter refreshments which should reduce that very slight sour flavor even more. Honey in the main dough and Barley Malt Syrup in the boiling water. Thanks for the recipe!
Best recipe ever! We love this 😀 thank you 😊
Thanks Grant you make it look too easy. I have a jar of Barley Malt Syrup I will use for sweetness.
Thank you, Grant. Looks fantastic. Great tutorial. God bless.
Great instructions! My everything bagels really were a hit
By the way I made your bagel recipe today and they were the best I’ve made so far! It’s just hard for me to do so much kneading by hand.
Absolutely wonderful sourdough bagels. Thank you so much. Subbed !
Love love all of your videos !
They are straight to the point, easy to follow, results are awesome ❤️
This recipe is great!! Thanks so much!!
These bagels are currently on my fridge for the slow cold fermentation and I will bake tomorrow, I hope it will came out yammy 😅
Where’s the LOVE button?
Thank you Grant. I’ll be trying these bagels soon.
Thanks! They are a must try recipe.
Made these and OMG were they incredible! I don't think I let the rise go long enough before putting in the fridge (2hrs instead of 3) but it was midnight and I needed sleep! They were still awesome though.
We LOVE this recipe! Make them
Once a week. Any ideas on how to make these with blueberries or cinnamon raisin ?
I did cinnamon raisin with this recipe, it was so good! I soaked my raisins in boiling water for about 20 minutes. After the bulk fermentation I separated out how much dough I wanted to be cinnamon raisin and mixed cinnamon, sugar, and the soaked raisins into it, then shaped into bagels. I was careful to tuck most of the raisins inside so they wouldn't fall out while boiling or burn while baking.
These turned out so DELICIOUS. I never thought I would be able to make bagels this good. My hubs wants to see if I can make cinnamon raisin bagels. What and how much suggested to modify this recipe to cinnamon raisin?
I prefer your weight measurements as opposed to cups and tbsp in a recipe I’m in the middle of doing. I think my bagels are too dry. They are proofing right now but I don’t know if they’ll puff up much more….. If not, I’ll try your recipe next.
Easy and great recipe! Any advice on making cinnamon raisin sourdough bagels?
Can’t wait to try this!
I can't wait for you to try it!
Will they be ok if I put them in the fridge tonight before proofing for the 2nd time and let them rise until double tomorrow, then boil and bake? Thanks for the help.
Yep!
This is an amazing recipe. Used this for my first time doing bagels. How would I add some blueberries
Absolutely AMAZING!! Making again today! But my family loved them so much they want to "made to order" ;-) Is it possible to add blueberries? or make Cinnamon & Raisin? Help!!
If adding chocolate powder or choch chips when do we add these in mixing bowl?
Trying this, this weekend! 😊
Hope you like it!
@GrantBakes I've had great success with your other recipes so I'm sure I will! 😉
@@GrantBakessuccess! Best bagels ever!
Thank you Grant for your amazing recipe. I make bagels like 5-6 times a month, the only problem is my mixed everything bagel seasoning get burnt so bad in such high heat like that, what can I do, I tried to cover with tinfoil after 10 mins of baking but then the crust is not so nice. Please help!!!
Would you recommend or opt out of using organic flour or would that hinder the process?
Really good recipe. Made 6 this weekend. My only critique is that the 450 bake temp was a bit high as it burned some of the Everything seasoning on top. I’m going to try 425 for 30 minutes for my next batch. Otherwise, I highly recommend this recipe!!
Yeah, I don't love everything bagel seasoning for that reason. The garlic always seems to burn. Turning down the temp to 425 or 400 sounds like a good idea, I would do the same.
What size is your bowl? It’s perfect for this recipe. All of my straight sided bowls are too small. 😂
Hi Grant,
I would like to incorporate cinnamon and raisin into the dough. Would you suggest adjusting the hydration or just add away when shaping?
Thank you in advance for your response and I find all of your recipes fantastic!!
Hi, so I haven’t tried this yet (I want to!) but I would try adding in the cinnamon and raisins during the bulk fermentation. Maybe let the dough rise my half and then knead in the raisins and little bit of cinnamon, then let the dough finish rising. Again, I haven’t tried this so I don’t have exact amounts or times for this yet, so you’ll need to experiment.
Followed your starter recipe and bagel recipe to a T. 11 hours bulk ferment at 77 degrees F and bagel dough still not doubled. So I balled them and shaped them into bagel form let them sit for couple more hours and did float test and sank right to bottom. Any suggestion
After trying and failing at bagels several times, this is the recipe I’m going to use forever
You rock! Thanks for making the recipe.
Does your water when making the dough need to be warm? 100° or so??
Hi Grant…. I’m currently doing my bulk proofing and most likely won’t double in size by the time I go to bed. Can I place it in the fridge and finish it tomorrow ?
Yes, you can. Sorry if my reply doesn't get to you in time.
Can I add caramelized onions to the dough to make onion bagels? Or will that mess up with the dough itself?
Hello. Can i put it in the fridge for fermentation / doubling? Thankyou
Hi Grant. I used to bake bagels with instant yeast, but this time I’ve decided to do your recipe. I’ve just shaped them and set them for final proof. I’ve really enjoyed working with the dough so interesting. I’ve just posted the shaped bagels in my instagram, tagging of course your page. Thank you so much , and will notify you with the final result
Wow, Thanks Grant 👍🏻
Thanks for the comment!
Merci beaucoup la recette est incroyable
It's late, I'm about to mix my night-before mix, but realize I'm short on bread flour for the morning, however, I have plenty of King Arthur all purpose. I realize the 11.7% isn't as high as their bread flour, but would it work or should I run to the store first thing?
It will work!
Hi there how many grams was each bagel? Do you always store your starter in the fridge or on the counter?
Trying these today 😊
Best of luck!
Hi! Tried this recipe twice. First time I had flat bagels. I know that I overproofed the dough. Tried them again and they were a little better they were nowhere near what yours are like. I followed your recipe exactly! Any ideas on what could be the problem?
Now I need to make bagels!
What hydration level would you suggest for making whole wheat bagels, 60%?
I have a question, been making these for about a month now and my whole family loves them. So I have to make my sister my mom my dad and myself some every week 😂 but my mom wants them whole wheat, can I use this same recipe but swap the bread flour for whole wheat ap flour?? Thanks for the help!
You can try that but you might need to add a little extra water to get the dough to feel the same. I’ve never done whole wheat bagels before and I’m sure they would take some getting used to.
Do you know if it would be possible (since I started too late in the day) to refridgerate after first rise and shaping and then take them out tomorrow morning and do the second rise and bake the next day? Or does it not work like that 😅
You can do that. It is just more difficult to remove the warm shaped bagels to boil them. I would actually do what you did then put them back on the fridge to cool so they are easier to handle. I actually refrigerate after the bulk fermentation then shape the next day, rise then back in the fridge until cold.
@@KOHart25 that makes sense!! Thank you 😊
Hi Grant, I would love to purchase a bread mixing machine like the one you use for your bagels. Could you tell me what kind it us please!
Looks like a kitchenaid!
I have seen some people add baking soda to water, can we do this or would you avoid?
I just made these bagels. My shaping technique definitely needs improvement as the look like softballs.. but, the flavour is excellent. I found my oven was too hot at 450 F, my seeds burnt and the crust if very dark, so next time I’ll lower the temp and add 5 minutes or something. I burnt my hands eating the first one because I just couldn’t wait haha!
Thanks for the comment! Sounds like you're planning to make some good adjustments.
Hi Grant or anybody who sees this, so you're doing two double rising? One is the first rise and then once they6re shaped you let them double again? Won't they overproof that way?
You let the ball of dough rise, and when you "disturb" that rise by handling the dough to shape the bagels, you have to let it rise again. i.e. "resume" rising. Because you are working with sourdough (natural yeast) instead of commercial yeast, the rising process is much longer. Then the overnight time in fridge developes the sourdough flavor.Hope that makes sense.
When would u put toppings like cheese or jalapeños ? Same as seasonings?
I usually do them after the first rise, but it does make the dough difficult to work with as the jalapenos are moist and the cheese makes voids. It gets easier with trial and error.
Grant, what is your opinion on freezing the bagel dough after shaping? Thank you.
I know you can't freeze biscuit dough, but I froze the cooked bagel dough. I hope they're still good.
Made these for the second time today. They looks pretty good, but I'm finding that 20 minutes on the bottom rack (or middle) is resulting in burnt bottoms. Any advice?
Add a metal sheet pan on the bottom rack and bake the bagels on a sheet pan on the middle rack. The pan on the lower rack should help keep the bagels from burning.
I tried this recipe , bagels floated but I didn’t get the rise in the bagel I wanted they somewhat flat. A bit chewy. But the taste is great… maybe i should have proofed longer than 3 1/2 hours. I live in FL so kitchen is very warm.