9 Tips For AMAZING Sourdough Bagels | Easy Fixes For Common Issues | NO Recipe Required!

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients, while all-purpose flour is more economical.

honey

🥗Healthier: maple syrup

💰Cheaper: granulated sugar

Maple syrup offers a unique flavor, while sugar is a budget-friendly sweetener.

sourdough starter

🥗Healthier: commercial yeast

💰Cheaper: none

Commercial yeast provides a quicker rise but lacks the unique flavor of sourdough.

Warm 2 and 1/2 cups of filtered water.

Add 1 cup of unfed sourdough starter to the water.

Mix the water and starter together.

Add 8 cups of flour gradually, mixing with a dough hook.

Adjust the water and flour until the desired dough consistency is achieved.

Knead the dough by hand if the stand mixer struggles with the double batch.

Divide the dough into two parts without measuring.

Shape the dough into a rough ball to monitor rising.

Perform stretch and folds on one portion of the dough, doing four sets about 30 minutes apart.

Observe the density of the dough, noting it is denser than typical sourdough.

Crush freeze-dried strawberries for filling.

Stop the bulk ferment when the dough has risen appropriately, noting the differences in texture between the two portions.

Shape each bagel by cutting the dough into eight equal pieces.

Create a pocket in each piece of dough and fill with the strawberry mixture, pinching edges to seal.

Let the bagels rise for about 30 to 45 minutes, depending on the kitchen climate.

Shape the second batch of bagels without filling and top with sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens