I use cornmeal. the dough is sticky because there’s no yeast, it never had to rise, and there’s not enough flour to compensate for the amt of wet ingredients that are listed. Made Sourdough Bagels for the first time. Maybe you can try and find out the protein content of your flour for comparison? So I’m wondering if maybe the lower weight of starter, or higher percentage of flour is what is making these come out flat each time (still very tasty though!). after 45 minutes I added the barley malt syrup and salt and mixed again. Homemade bagels are not hard to make and they freeze beautifully. Cook bagels for 45 seconds, then turn over and cook 45 seconds longer. Do you know why this could have happened? I also had the same problem as Joy, where they fell very flat. Yes, boiling the bagels in baking-soda-water is similar to making a soft pretzel. Depending, as always, on how active your starter/dough are, I would think an hour or so would be enough. After about 10 minutes, remove the baking biscuits from the oven and top with a brush of buttermilk and everything bagel seasoning. Amazing recipe!!! I’ve made a few batches of these recently and it turned out great! Bagels went from fridge to boiling water. I haven’t tried this recipe with malt powder, but according to the King Arthur flour website you should use about 1/2 tsp per 3 cups of flour. Thanks so much for such a great recipe 🙂. they’re called “easy bagels”or whatever it said, but they’re not bagels. Thanks. Your email address will not be published. Many people have great success with this recipe, including me. The longer, cooler rise in the refrigerator does good things for the flavor and texture of the bagels. Use a cupped hand and surface friction to roll the dough into a ball. Make sure you are using bread flour and not AP flour. 1. I am from Long Island and these taste just like my local bagel shop, thank you.. I do know a few steps I need to do differently, but I’m not sure if I’m getting the dough to the right texture when I’m kneading by hand. Well, since you’re a native New Yorker I take that as the ultimate compliment. The flour I use is 12.7 percent protein. I’ve said it before, I think a good bagel should have a nicely dense and chewy texture with a toothsome crust. Does that make a huge difference? Crust — amazing, cooked perfectly inside (15 minutes for ours). Do you think they would hold another 24 hours in the fridge? They weren’t as “sour” (as they lacked the time to develop that flavour overnight), but still turned out great and were delicious! Also, when you lift the risen bagels off the sheet to transfer them to the boiling water you need to work gently so you don’t deflate the bagels. We also made “Everythings” with fresh pressed garlic and variety of herbs. Thanks! This rest gives the gluten a head start in forming a strong network. I was slightly worried in the morning that maybe they hadn’t achieved the 50% rise but I left them out a bit longer and not much changed. How did the bagels look when you took them out of the fridge? I would have to use only honey. Maple syrup would work but would give the dough a different flavor. Thank you for sharing your recipes. If the bagels are already formed I’m a little afraid they’ll over-proof and will be difficult to handle getting them into the water. If the dough and ambient temp is warmer and the dough is quite active, place the bagels into the refrigerator without leaving them out for 30 minutes. 5. Any suggestions? I know I should just roll my eyes and delete such a rude and personally offensive comment. I don’t have any and I don’t like to bake with honey. Thank you! After a while of boiling they floated. I haven’t tried placing the bagels on a silicone baking mat, but I might try it next time to see how it works. Hi Marie. I have one more question (at the moment – haha) Eileen: when adding the malt & salt to the sponge i incorporate using the mixer. They also freeze beautifully for future enjoyment. If so, at what point in the process would you recommend adding them? I use the “dip and sweep” method for cup measure. Hi Michelle. Not sure how I can improve in the future. Plus, the bagels sit perfectly still in the round basket as you remove them from the pot to drain. Since you’ve got your starter fed, check out the entire list of My Best Sourdough Recipes. If you have more than one sheet pan you can slide a second pan under if the bottoms are baking too fast. Do you think the bagels were flat because they never rose or because they deflated? * Ever try making them bigger? They are edible, but not very good. When I put them in the boiling water they sank which is never a good sign. But they do puff up in the oven. One question – is allowing these to rise in the fridge for longer than 12 hours okay? Hi Narayani, thanks for your comments and suggestions. The bagel flavor ended up being really good too. These bagels are chewy, crusty and properly dense New York Style Bagels. Cooking & Baking Desserts Drinks & Cocktails Healthy Recipes Holiday Recipes Main Dishes Wine World & Regional Cuisine Homemade Pizza Pockets Recipe. But I forgot to add the sugar and baking soda to the water – bummer. This recipe was great. I usually let the sponge develop or 30-45 minutes before adding the rest of the flour. I’m worried about over working it, so I knead it until it becomes a smooth ball, but it is normally still slightly sticky. I just finished eating one of these bagels from the batch I just made & it was delicious!! The number for 4.5 cups would be 540g I think. Without a mixer you’ll have to mix in as much of the flour as you can my hand. You are using bread flour, leaving the sponge for 30 minutes and kneading 5 minutes? A cup more or less of water and/or flour would totally change the recipe, so I definitely wouldn’t recommend such a drastic change to the ingredients. Cover the bowl and after 30 minutes repeat the procedure. I got my water ready and went to pick them up to put them in the water and they deflated. I’m curious. I had the same issue with the bagels being flat in the morning. I think the best substitute for the malt syrup is a combination of honey and molasses. Thanks, Melaney! I think I have found my new go-to recipe 🙂. The video for the bagel recipe is the first video to run after an initial ad. Our favorite topping was salt (Maldon) and chopped fresh rosemary. But they won’t double in size. In the morning I found they were no where near 50% risen they should have been. With the warmer weather my dough has been very active and I’ve been going straight from the fridge to the water. So 5 oz x 28 = 140g per cup. Was your starter very active and was the dough active during fermentation? The dough is not very extensible so I’m having a hard time making the folds. One thing I would like to see, is all measurements offered in grams as well as imperial. Divide the dough into 12 even pieces. If you re-load the page the bagel video will run again. This dough does behave a little differently than a simple bread dough since it has sugar (malt syrup) and a good amount of salt. If you don’t have one, you can learn How to Make a Sourdough Starter. The bagels should expand a bit during the overnight rise in the refrigerator. Do you have access to higher protein flour, like bread flour? Place 6 of the boiled bagels on each sheet pan. Texture is perfect. Two things coming up: as others have pointed out, the gram measurement does not correspond to the cup measurement, and trying to figure out the 2.5 cups for the sponge doesn’t compute (puts the gram measurement WAY too high). I had the same issue as another reviewer in that my bagels never really rose. They rose beautifully in the fridge but into each other and no matter how I tried to separate and lift them off the parchment, it didn’t work and they were a mess. Thank you I’m on my 2nd feeding, can’t wait to try them and see the results will post photos if all goes well. Thanks. 1 tablespoon of each if you have them. The problem could also be how you’re handling the dough. I love this recipe and would like to make blueberry bagels with the recipe. Thanks for the awesome recipe! they were delicious but super weirdly flat. Thanks for a great recipe – not only does it taste awesome, but your instructions are very thorough and easy to follow. You know, when you dip the cup into the flour bin then sweep away the excess. I’m also currently working on a Sourdough Bialy recipe. It’s kind of hard to time the 5 minutes because initially the dough’s just sticking to my fingers. But we can also employ a few “lazy” steps to help develop the dough. Maybe reduce the rising times before the fridge, and leaving them in the fridge the whole time? I made this recipe and thought I had followed it correctly, but then my bagels all burned on the bottom. I did a double feed, and it seemed very active when I first made the sponge. Oh, thanks Loly!I like the substitution of diastatic Milk Powder for the malt syrup. Thank you for this incredible recipe. By now the dough should be lively, elastic and airy. Thank you for your post I’m so glad I found them. I made these bagels a couple of times and found that 15 minutes gave the bagels a little head-start on rising. So far doesn’t look good. According to the King Arthur Bread Flour (which you mentioned using in another comment) packaging, 1/4 cup is equivalent to 30g, so 1 cup would equal 120g, and 5 cups equal 600g (or 21.25 oz). Erika’s All Purpose Gluten Free Flour Mix is (in my somewhat biased opinion) simply the BEST All Purpose Gluten Free Flour Mix Recipe. My bagels came out flat, too, but besides that super yummy. Not much experience at baking but I’m looking forward to giving these a shot! They were incredible. The poof up to look like a good bagel but when they are being transported to the boiling water they go down in size (almost to be flat bread thickness). Left the bagels covered in the fridge over night, followed all the instructions the same, and the bagels turned out amazing! Hi Winnie. I’ve been spending quite some time looking for a good Bagel recipe having grown up in Jersey and NY. Thank you!!! What are your thoughts on using the syrup vs. sugar? I’m planning to make a batch from this recipe tomorrow, but I’m already stumped at the ingredient list! Enjoy on their own or with your favorite toppings. I’ve started using my small starter for the bagels. The honey will be a good substitute. Thank you for getting back to me. All they need is a schmear of cream cheese. My thought is that in the morning, it would probably help to take the bagels out of the refrigerator earlier, let them warm up to room temperature and let the yeast reactivate to puff them back up a bit, then put them into the water. It’s hot here today so all my sourdoughs are going quickly. Kneading also helps develop the gluten. I’m making a batch of these and the sourdough to bring to a brunch. I used silicone baking mats on top of my sheet pans. Yes, I’ve left them in the refrigerator as long as 16 hours. I will try a little less water for the sponge and I will use extra flour in the kneading. We baked the bagels this morning using sesame seeds and the molasses and honey substitute. I just didn’t quite follow it. I used active dry and had a spreading dough. I think it was rushed because of the baking frenzy during the pandemic. Thank you so much! The one consistent thing every time I make these bagels it the taste. Do you mean they were flat when you took them out of the fridge or when you lifted them into the boiling water? If the dough is still sluggish give it another hour or two at room temperature. I’d definitely like to try again! I need some kind of quantitative test, it’s impossible to exactly replicate the timing of a recipe because of differences in room temp and the healthiness of the starter. What do you think? They’re also the wood, boards, nails, and hammer in my pantry! I made these today. If you don’t you have life-less flat bagels (much like my very first batch!). Is the video still available? **If your bagels flatten out while baking try adding 2 tablespoons - 1/4 cup more almond flour. Turn on the water and oven and as soon as the bagels are about room temp you can get started. I would be happy to trouble shoot with you if you have any specific questions. Sheila. I find poking the finger through method a little easier. Hope you can help. I am NOT giving up. I’m afraid a combination of whole wheat and all purpose flour (I assume that’s what you mean by APF) wouldn’t develop a strong enough gluten, especially using mostly whole wheat flour. Turn the dough out onto a lightly floured surface and knead briefly. Yes, you could replace a portion of the flour with whole wheat flour. Mix to form a thick batter. I’ve been trying to keep it in a warmer environment this go around to see if it helps! I am considering trying to reduce the water quantity next time to see how that goes. Also, I did not have any barley malt or molasses; a 1/4 cup of honey in the pot of boiling water worked just great. My preference is to measure ingredients in grams whenever possible, so I was glad to see measurements in both volume and mass units on your site. A total of 25g in the whole recipe, or less than 1 ounce. Boiling the bagels in sugar/baking soda water is what gives them a super chewy yet crisp crust. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Hi, This is a great bagel recipe that I’ve made multiple times now. Some stores sell “everything” seasoning. Please feel free to post a photo on social media, if you do social media. Although having added an extra cup at least both the times I made these (& this second time might have actually been more than a cup)… perhaps 1 cup less of water and 1 cup more of flour to start..& then when kneading in my mixer judge if extra is needed add? These look great. And I gave the fermentation quite a bit more time. The dough will probably spring back a bit so you can go back and re-stretch the holes once you're done forming all the bagels. You can. I added a few tbsp more of flour (using King Arthur special patent – 12.7%) and used 1 1/4 Tbsp molasses to replace the 2 Tbsp barley malt syrup. This is what I have been using all along, and I have weighed everything ! 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