First time making sourdough bagels and I’m so happy with the result! I’ve never made bagels before, so this is a really nice first 😁 Probably lots of room for improvement (plus: I’m not a bagel expert – I’m from The Netherlands and even though we do love our bread, we don’t really have a ‘bagel culture’ here).
I essentialy used Grant Bakes’ recipe, but I did
change a few things in my method (mostly due to timing and an unfed starter).
I’ll link/write out the recipe in the comments!
by Merpie21
3 Comments
**Hello Merpie21,**
#**PLS READ TO AVOID REMOVAL**
**[Rule 5](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/) requires all sourdough photos to be accompanied by the ingredients used & process/all steps followed to make your bake.**
**If the details aren’t in your main post, just add it as a comment (picture/typed text/weblink etc.)** **For text & HELP posts, please include good details so posters can assist.** **Posts will be removed for not meeting [Rule 5](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/), and we will notify you.**
#**BEEP BOOP – I CAN’T READ – DETAILS INCLUDED? THANK YOU :-)**
***
**Please be respectful, kind, patient & helpful**
**to posters of all skill/knowledge levels & report offending comments/posters, or [drop us a modmail](https://www.reddit.com/message/compose?to=/r/Sourdough).**
***
**Thank you** 🙂
#**Visit Our [Wiki](https://www.reddit.com/r/Sourdough/wiki/index/)**
#**[Overproofed or underproofed?](https://www.reddit.com/r/Sourdough/wiki/reading_crumb/)** &
#**[NEW Beginner starter FAQ guide](https://www.reddit.com/r/Sourdough/s/gnqFg7osBO)**
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*
**Recipe:**
I used [Grant Bakes recipe](https://grantbakes.com/sourdough-bagel-recipe/#mv-creation-25-jtr) for amount of ingredients and for reference for most of the steps.
**Things I did a bit different:**
• I did not use a fed starter. I just wanted to make sourdough bagels, and I wanted to start making them right then and there, haha! My started was fed 5 days earlier and it was chilling in the fridge, so it definitely wasn’t nice and fluffy anymore.
• I started at around 15:00 (3 pm, yesterday) and from that moment on, I left the dough bulk ferment on room temperature until the following day 10:00 (10 am, today).
• After shaping them into bagels this morning, I also left them rising on room temperature for about 3 hours I think. I actually didn’t really time this *exactly* – I had a lot of stuff to do this morning and I thought: well, it is what it is, if I overproof them, then there’s always a next time. But luckily, they didn’t over ferment.
• I made two plain bagels, two with some seasoning called ‘Napoli’ sprinkled on top, and two with coarse sea salt sprinkled on top. The ones with the sea salt sprinkled on top are my favorite.
Nice. I’ve been meaning to try sourdough stroopwafels. You’ll probably beat me to it.