Hi all, there is a TYPO MISTAKE IN VIDEO. Kindly boil the bagels for *20-30 SECONDS* NOT MINUTE. I have mentioned it in the description box above, please read it carefully before commenting
I have tried out yeast and sourdough bagel recipes before and honestly yours is the best I have made, crispy and stays fluffy. I did all the steps the night before and cold retarded in the fridge overnight. The next day I bathed them and baked within 30 mins, it was pure joy to have such fresh bagels for morning breakfast. Thank you so much for sharing. I also tried out your sourdough Cloud toast recipe. It also worked for me very well.
Thank you so much for your sharing. I follow your recipe and repeat many times. So good, so delicious even kept few days in freezer. I didn't buy gift nowadays, bring bagels while visiting friends 😂😅
Made this today but because I have no stand mixer, I mixed with a Danish whisk. The outcome is nice, just that there's no crispy crust.. Not sure if it's related.
Hi, Abby! Thanks for sharing wonderful recipes. May I know if I can freeze the dough after final proofing (3.5 hours)? Then, thaw them at room temperature before boiling? Does it work?
Hi Abby, nice to see you again😋 is been a long while since your last video. Missing your amazing recipes. This one looks great 👍 I will definitely give it a try 😀 thanks for sharing.
You're too sweet my love. At the mean time you can check out my Ig page @sour.lotti for other recipes and updates too. Appreciate it lots. Have a lovely day Liz!
Now that's the kind of bagel I've been wanting to make. I've tried other sourdough bagel recipes but they are too dense inside. Using a combination of all purpose flour and bread flour plus not cold proofing the shaped bagels may cause the bagels to have a more open crumb/
Hi Abby, the bagels you’ve made are amazing, I am sure will try your recipe and thanks for sharing us your videos. May I ask why we have to boil the dough for 30 seconds before baking？ What will happen or what difference will have if we skip the step of boiling the dough？ Thank you 🥰
Hi! The reason we boil the bagels first is so that the outside crust sets before it goes in the oven. We generally let the dough boil for 30 to 60 seconds on each side, but the longer you let it boil, the thicker and chewier the crust. The amount of time the bagel is boiling also affects its interior texture. Hence why bagels has a unique chewy texture that we love! If you skipped it, I'm afraid its just regular buns.
Hi, is your 140g levain equal to 70g bread flour and 70g water? I’d love to try your recipe but i do not have the levain😢 So i will try by using instant yeast
Yes you may. The proofing time may vary to the room temperature and strength of your starter. You may allow to proof it to almost double, then fridge it overnight. Next morning, remove from the fridge and boil as usual.
Hi can I know what is the purpose of using sugar and baking soda to boil them . And also what is the reason for using all purpose flour instead of using bread flour only ?
Hi Abby May I confirm the actual boiling time of each side of the bagel is 20-30mins ? Not 20-30 secs ? Your reply would be greatly appreciated.. thanks
These bagels look beautiful!! I'm relatively new to sourdough baking and wondering if the final proof can be done in the refridgerator overnight instead of the 3-3.5 hours out? I'd then let them sit out for 30-60 minutes to get to room temp before boiling. Thank you so much
Hi, transferring the dough into refrigerator will not allow the dough to proof much. It will undergoes slow fermentation and halt at a certain point. It will still need to continue proofing to double. However, feel free to experiment it and as long as the dough has proofed to 1.5-2x size and able to float in the water. Then it should be ready to boil and bake.
Hi Abby, Thanks for your sharing , and I LOVE bagels ! Just a small question i would like to ask , any impact if i don‘t add the 15g sugar with the dough?
Hi, Abby. Thanks for the recipe. Shall absolutely give it a go tomorrow. I am wondering if you tried to make bagels with whole wheat flour? I mean not 100% whole wheat, but for example 1/3. Hope to hear from you soon.
Hi Chrystaleen, I do not understand what is your question here. Anyway, yes I cultivate my sourdough starter from scratch and I use it for all my sourdough bread recipe. An active sourdough starter is liquid levain/ starter that has been well-fed with flourand water, and use at peak. If you do not have a sourdough starter, please check out how to make one on my page. I have shared it earlier.
Thanks. Enjoyed watching your video tutorial. Thank you for sharing with us. Can I cool the flour roux same day after cooling in refrigerator? Can I cool it on counter and use it same day? Thank you.
First, check on the types of flour you are using. Is the flour capable of the hydration? However the hydration for this recipe is considered quite low hence the dough supposed to be stiff. If the dough is sticky and stretchy, it could due to overmixing or overheating it. Hence it is recommended to always use cold water during mixing.
Hi all, there is a TYPO MISTAKE IN VIDEO. Kindly boil the bagels for *20-30 SECONDS* NOT MINUTE. I have mentioned it in the description box above, please read it carefully before commenting
Your recipes are always the best🌹appreciated
I have tried out yeast and sourdough bagel recipes before and honestly yours is the best I have made, crispy and stays fluffy. I did all the steps the night before and cold retarded in the fridge overnight. The next day I bathed them and baked within 30 mins, it was pure joy to have such fresh bagels for morning breakfast. Thank you so much for sharing.
I also tried out your sourdough Cloud toast recipe. It also worked for me very well.
happy to hear that! thanks for trying xx
Hello, by all the steps u mean including the 4 hours proofing time right? I want to try overnight cold retard but i'm too afraid. Haha
Made these babies today. Came out really good! Softy, chewy and seriously DELICIOUS 😋! Thanks Abby for this amazing recipe!❤️
So glad!
Thank you so much for your sharing. I follow your recipe and repeat many times. So good, so delicious even kept few days in freezer. I didn't buy gift nowadays, bring bagels while visiting friends 😂😅
My pleasure 😊
I been making sourdough bagels for sometime. This is the best recipe. 👍👍👍 Thank you for sharing such a wonderful recipe.
I'm so glad that you loved it. Please make more!
They look amazing.....I will try your recipe next time.......
Thank you!!🤗🤗
Just made these and they were seriously squishy and soft. Just the perfect recipe I have been looking for for years now. Thank you!
Glad you like them!
Always love your video, clear and comprehensive 👍. Look forward to bagel recipes with additions like fruits 😁
Hi loving your content ❤ I had a question when you use 140g of sourdough starter … is that levain or just regular active sourdough starter
Hello, tried your recipe.
I liked the results.
Very tasty.
Loved the texture too.
Thank you.
First bagel recipe I succeed. Thank you so much!!❤
Your bagel are pretty and look delicious
This is like my go to bagel recipe. Utterly soft, chewy and crispy at the same time. Made it almost every week. Thank you for the awesome recipe.
Im so glad to hear that. Its my fav too!
Hello Chef Abby, very nice, I will try to bake it. Thank you so much for your teaching.
Thank you Shirley, do tag me in ig @sour.lotti 💛
@@SourlottibyAbby
Yes. I did already. Chef Abby you did a good job. Very nice! Thank you so much for your teaching.
Can I confirm boiling time is 20-30 min per sides? Or 20-30sec?
They look amazing! Wanting to make it tomorrow!😋
You take bagel-beauty to a new level! 😍
thanks for sharing! I've made it several times and it's so yummy! may I know the purpose of adding baking soda to the water when boiling the bagels?
Made this today but because I have no stand mixer, I mixed with a Danish whisk. The outcome is nice, just that there's no crispy crust.. Not sure if it's related.
Hi, Abby! Thanks for sharing wonderful recipes. May I know if I can freeze the dough after final proofing (3.5 hours)? Then, thaw them at room temperature before boiling? Does it work?
Thanks for the recipe. I am new into sourdough baking. Your videos are extremely helpful!
Happy to hear that! Hope u try it
Hi Abby, nice to see you again😋 is been a long while since your last video. Missing your amazing recipes. This one looks great 👍 I will definitely give it a try 😀 thanks for sharing.
You're too sweet my love. At the mean time you can check out my Ig page @sour.lotti for other recipes and updates too. Appreciate it lots. Have a lovely day Liz!
Boiling d bagel , I stayed 20-30 minutes each side .. is 20-30 seconds or minutes ? Pls advise. Thanks 🙏🏻
谢谢你的视频分享... 等不及要做来吃了. 想要知道如果当天要用water roux 是否要放進fridge 里等待完全冷却后才能使用呢？希望能盡快听到你的回复. 谢谢你🙏
对的，建议完全冷却后再用避免面团温度容易上温。冷比较容易操作
Now that's the kind of bagel I've been wanting to make. I've tried other sourdough bagel recipes but they are too dense inside. Using a combination of all purpose flour and bread flour plus not cold proofing the shaped bagels may cause the bagels to have a more open crumb/
Thanks for sharing, I get wrinkle on surface on the next day after bake. Any recommendation?
Thank you for your amazing recipe
I follow your manual, it is very good when just took out from the oven. But it cooled down, the size will become smaller. What’s the question?
Would like to know if i can replace sourdough with instant yeast instead?
I ll try it out, with salade and tomatos is delicious
Yums!
Hi Abby, great recipe! Would like to ask if you have tips to store the baked bagel?
i freeze them. then thaw and reheat before consume
Thanks Abby! Is it possible to swap the sourdough starter with yeast?
What the purpose off this step off making this dough and put in fridge
May I know how to replace instant yeast from the sourdough starter of this bagel recipe ?
Bake with fan or without fan?
Can I proof dough more the 5 hrs?
Hi Abby, the bagels you’ve made are amazing, I am sure will try your recipe and thanks for sharing us your videos. May I ask why we have to boil the dough for 30 seconds before baking？ What will happen or what difference will have if we skip the step of boiling the dough？ Thank you 🥰
Hi! The reason we boil the bagels first is so that the outside crust sets before it goes in the oven. We generally let the dough boil for 30 to 60 seconds on each side, but the longer you let it boil, the thicker and chewier the crust. The amount of time the bagel is boiling also affects its interior texture. Hence why bagels has a unique chewy texture that we love! If you skipped it, I'm afraid its just regular buns.
@@SourlottibyAbby I got it, thanks for your explanation and awesome recipes, love all your recipes 🥰🥰🥰
Thanks for your recipe.May I ask,if I can't bake in the day .May I bake in the next day.?
Yes, you may put in the fridge once its mixed then shape n proof next day
can i prepare yudane in the morning then dough night n chill to bake the next morning?
Yes absolutely
@@SourlottibyAbby do i need to divided n shaping dough before chill?
Hi, is your 140g levain equal to 70g bread flour and 70g water? I’d love to try your recipe but i do not have the levain😢 So i will try by using instant yeast
What brand bread flour do you use?
請問這貝果放到隔天吃會乾乾硬硬的嗎？
Hi, can I keep the shaped bagel dough in the fridge overnight? If yes, should I decrease the final fermentation from 3.5hours to ? hour ?
Yes you may. The proofing time may vary to the room temperature and strength of your starter. You may allow to proof it to almost double, then fridge it overnight. Next morning, remove from the fridge and boil as usual.
想請問為什麼這個做法不需要進行第一次發酵～？還是初期的鬆弛時間就算是發酵了？
I don’t have a stand mixer so how long would you recommend hand kneading the dough?
I made this recipe multiple times. Anytime between 10-12mins is good enough. Replying in case u still need the answer.
請問沒放湯種的貝果跟有放湯種的貝果有什麼分別？謝謝
can we use discard for this recipe??
great video btw :))
If your discards are fresh, feel free to try it
Thanks for share the recipe. Are you using the “bamboo” kneading board? It looks good. May I know where to buy it?
Its from Ikea!
How u count yudane ??
Hi can I know what is the purpose of using sugar and baking soda to boil them . And also what is the reason for using all purpose flour instead of using bread flour only ?
Hi Abby May I confirm the actual boiling time of each side of the bagel is 20-30mins ? Not 20-30 secs ? Your reply would be greatly appreciated.. thanks
Stated clearly in the description box above. Its a typo mistake ya, seconds :)
Oh so sorry I’ve missed that .. thank u for still taking the time to reply Abby
These bagels look beautiful!! I'm relatively new to sourdough baking and wondering if the final proof can be done in the refridgerator overnight instead of the 3-3.5 hours out? I'd then let them sit out for 30-60 minutes to get to room temp before boiling. Thank you so much
Hi, transferring the dough into refrigerator will not allow the dough to proof much. It will undergoes slow fermentation and halt at a certain point. It will still need to continue proofing to double. However, feel free to experiment it and as long as the dough has proofed to 1.5-2x size and able to float in the water. Then it should be ready to boil and bake.
Hi Abby, Thanks for your sharing , and I LOVE bagels ! Just a small question i would like to ask , any impact if i don‘t add the 15g sugar with the dough?
Hi Carrie, you may omit the sugar. It will taste more on savoury side.
@@SourlottibyAbby Thank you so much for your reply Abby. Well noted , and I will try both way to make it 😄
Hi how do I double the recipe without overproofing the 2nd batch while cooking the first? Thank you!
Divide into two separate batches, and chill one batch in the fridge while working with the other ;)
@@SourlottibyAbby thank you! Can’t wait to try, thanks for sharing your recipe! 💕
Hi, Abby 你好， 你的这个食谱试过做很多次了 我的小孩很喜欢。😊
想问如果我没准备到yudane的话 可以直接把分量加进食谱里吗?就是40g的面粉和40g的水直接加入食谱里对吗?谢谢妳🙏
你好, 可以没问题的哦～
@@SourlottibyAbby 谢谢妳💚
Hi, Abby. Thanks for the recipe. Shall absolutely give it a go tomorrow. I am wondering if you tried to make bagels with whole wheat flour? I mean not 100% whole wheat, but for example 1/3. Hope to hear from you soon.
Yes of course you can! Please check out this post, you may find it helpful instagram.com/p/Ca7GTzqpdXc/?
Seen the same exact recipe from cookpad by marumo but this looks better
May I know the bagel soak in the boiling water for 30 sec or 30 min ?? I saw many recipe just 40 sec
Stated in disclaimer, its my mistakes in typo. Its 30seconds.
@@SourlottibyAbby definitely will try your recipe 😍😍
Hi Abby! Is it possible to boil the bagels first then bake it with toppings the next morning?
No I wouldn't recommend it. The surface will becomes wrinkly or hardened. Best to only boil it when you want to bake it
@@SourlottibyAbby Thank you! will try out the recipe
hello,did you make the active sourdough starter?
or did you make your own sourdough?thank u for sharing🙏
Hi Chrystaleen, I do not understand what is your question here. Anyway, yes I cultivate my sourdough starter from scratch and I use it for all my sourdough bread recipe. An active sourdough starter is liquid levain/ starter that has been well-fed with flourand water, and use at peak. If you do not have a sourdough starter, please check out how to make one on my page. I have shared it earlier.
thank you so much🙏
Thanks. Enjoyed watching your video tutorial.
Thank you for sharing with us.
Can I cool the flour roux same day after cooling in refrigerator?
Can I cool it on counter and use it same day?
Thank you.
Yes you can use same day after cooling
@@SourlottibyAbby Thank you. I will try your recipe.
Great video, thank you! 😍 Since you let the dough rest twice at room temperature, may I ask what that temperature usually is approximately?
My room temperature is approx. 28C :)Any between 27-30C is fine.
Hi , no first prof ?
Hi Abby last proof estimate how long?
I have stated clearly in the video. Please watch til the end!
ok ok. I watched again. The subtitle covered the last proof wording. No wonder I watch a few times also din get it 🤭
When I make your recipe , my bagels look perfect and my daughter adores them. Only thing is that the outside is very hard. Why?
Reduce boiling time helps to achieve thinner skin
Yes! I ve tried it. You are right! I m making them all the time! Perfect recipe!
does anyone know why I made is so chewy，what happen during I making them😅
hi it's possible you over kneaded the dough or you boiled them for too long
Total failure. The dough was extremely sticky and stretchy when I took it out of the mixer. Kneaded for 20 mins. what went wrong? very frustrated.
First, check on the types of flour you are using. Is the flour capable of the hydration? However the hydration for this recipe is considered quite low hence the dough supposed to be stiff. If the dough is sticky and stretchy, it could due to overmixing or overheating it. Hence it is recommended to always use cold water during mixing.
How about no sourdough?
น่าจะพิมผิดนะงับ ตอนต้มกะ เบรดกิ้งโซดา 20-30 sec.
Boil for 20-30 seconds
Not 20-30 mins yall
Thanks for helping me to clarify it
I JUST BOILED THEM FOR 30 minutes each side…… they look disgusting 🤣🤣🤣🤣🤣🤣🤣
I think you should correct the typos problem “ boiling 20-30mins each sides “ .
Boiling for 20-30minutes is far too long I believe you meant seconds rather than minutes
Check my description box above