The Joy (and Challenge) of Sourdough Bagels
This was too good not to share right away! I recently dove into the world of homemade sourdough bagels, and let me tell you—Pinterest has been my best friend for recipes. That’s where I found the bagel recipe I used, and after one bite, I knew this would be a staple in my kitchen.
I went with everything bagel seasoning on top and cheese on the bottom, and wow—I wish I could send one to each of you. The flavor, the texture, the perfect chewiness… all of it made the effort so worth it. But let’s be real: sourdough baking is not for the faint of heart.
The Sourdough Process: A Labor of Love
Sourdough baking requires patience, planning, and a little bit of trust in the magic of fermentation. Unlike instant yeast recipes that can be done in an afternoon, sourdough demands time—lots of it.
First, there’s the feeding of the starter. If you’ve got an active, bubbly starter, you’re off to a great beginning. Then comes mixing the dough, which involves letting it rest and stretch over time to develop structure. For bagels, after shaping them, they need a cold ferment—usually overnight in the fridge—to enhance the flavor and texture. This slow fermentation is what gives sourdough its signature tang and chew.
After that, there’s the boiling stage, which gives bagels their classic crust before baking. This step is crucial for achieving that slightly crisp exterior with a soft, chewy inside.
The Challenges: Time & Cleanup
The biggest challenges I keep running into with sourdough are the time commitment and, honestly, the mess. The fermentation process can’t be rushed, which means a lot of waiting. And sometimes, when you’re excited to bake, it’s frustrating to have to be so patient. Then there’s the cleanup—flour everywhere, sticky dough clinging to bowls, and a sink full of dishes. Some days, it makes me want to quit.
But then… I take a bite. And suddenly, all that effort, all the waiting, and even the messy kitchen are completely worth it.
If you’re on the fence about making sourdough bagels, I say go for it! Just be prepared to embrace the process, take your time, and enjoy the delicious rewards.
Karissa 🙂
It brings me so much joy to see you have tried Bagels! They are next-level delicious and just like yours I’m sure, my family had them ate up in a matter of hours. I only wish was that I made more!
What did you find the hardest part about making bagels? For me it was knowing when was enough rising time after I shaped them, mine turned out amazing as did yours so maybe I was over thinking this?? What did you find that you had the most issues with? Or was it a breeze? I am always fascinated with the comments in the recipes I search, sometimes that is where you will find really helpful information about a recipe. Thats been my experience anyways.
Hey Shasta,
Yes, they were literally gone in no time next time I will double the recipe for sure. Making bagels has been a rewarding yet challenging experience. The hardest part? The waiting. Knowing when the dough had risen enough after shaping left me second-guessing everything. Thankfully, they turned out great — maybe I overthink it, but trusting the process seems to be key.
I also learned that too much seasoning can ruin a good bagel. My first batch was way too salty, so I’ve started using a lighter hand with toppings.
One helpful tip? Read recipe comments! They’re full of useful tricks. One suggestion to add honey to the boiling water gave my bagels a delicious crust.
Bagel-making takes time, but it’s worth it. Embrace the process, learn as you go, and don’t be afraid to experiment. Sometimes the best advice is hidden in the comments! I hope this answers your questions.
Karissa 🙂
They look absolutely delicious, Karissa! I wish you could send some to all of us, too.The cleanup of cooking is what always holds me back. I don’t mind cooking, but cleaning is… not my favourite! I’m also not notoriously patient. If I started cooking with sourdough, it would be a form of meditation for me – I would have no choice but to slow down and enjoy the process. As you say, the yummy reward at the end would help. By now, your Pinterest board must be fully fleshed out with recipes. Such a handy platform (where I can digitally hoard ideas… that I often never return to).
Thank you so much! I totally get what you mean about the cleanup — it’s definitely my least favorite part too. Sourdough really has been a lesson in patience for me, and you’re right — it does feel a bit like meditation once you embrace the slower pace. And yes, my Pinterest board is overflowing with recipes I swear I’ll try one day! It’s funny how easy it is to collect ideas but so hard to get around to them. Maybe one day I’ll actually work through that list!
Karissa 🙂