Sourdough Bagels Recipe | The best bagels in the world

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  1. Diane Reply

    I can’t wait to try your bagel recipe, but cannot use dairy ingredients (milk powder). What adjustments can I make? Thank you!!!

    • Omit it. It’s there to help browning 🙂 They might get a little less brown though 🙂

  2. Leslie Reply

    Why are the measurements for the levain, and the amount of flour in the bagel dough so different between the text and the video? In the video it indicates 100 g of flour and 100 g of water for the levain but the text indicates 180 g flour and 180 g of water for the levain. Likewise, the text indicates 540 g of flour for the dough but the video indicates 700 g of flour.

  3. Daniel Reply

    We like your presentations! Thanks for sharing (I’m a food geek too, baking is just new for me!) Question, why do you leave the old (wrong) video embedded here? I almost missed the update! Looking forward to trying these bagels! Thanks.

  4. Willem van den Reek Reply

    Thanks, they came out perfect, tried quite some recipes but this was the best so far. I skipped the milk powder and substituted this with some enzyme/high gluten mix (40gr). They needed some extra heat for browning but came out very nice airy crumb and chewy crust.

    I will try to make them into cinnamon raisin bagels next time. would you have some advice on how to adept the recipe for this?

  5. Daniel Reply

    Hi Sune! Thanks for this recipe! We’ve made it twice and it makes a tasty bagel, but I have a question. After shaping bagels, we proof on counter for 4 hours, then to refrigerator, usually overnight. But I notice when you go to the boiling step, your bagels are already much taller than ours. While taste is great, I’d like a taller bagel like yours. Any suggestions on a change for that? Should we proof longer? (Video doesn’t show bagels before they go to fridge). Thanks for sharing!

  6. Tulasi Reply

    Hi I tried sourdough bagels using your recepie and got an awesome outcome.. thank you for sharing it..

  7. Ben Silverstein Reply

    Hi Sune! Love the recipe! Just out of curiosity, why is the inoculation so high in this dough, as opposed to your other doughs that are usually around 20%? Thanks!

    • It’s because enriched doughs usually take a very long time to ferment, so I boost it by adding more 🙂