#Extensibility

Comment BAGEL to get my curated list of bagel gear sent to your DMs. I didn’t think that bagel boards would have made such a difference but I was wrong! The added steam from the bagel boards improved the exterior of my bagels immensely. Could I replicate that steam using a pan full of lava rocks? Most likely but the bagel boards were definitely fun and something I’ll be using each time I bake bagels. #sourdough #bakersofig #sourdoughstarter #bakersofinstagram #sourdoughbaking #sourdoughbread #baking #bagel #breadbaking #homebaker #microbakery

If your bagel dough seems sticky and deflates a bit after boiling, it could be that your dough has too much liquid in it. The other common culprit is overproofing, but they kind of go hand in hand - a lower hydration dough will proof a bit more slowly, buying you extra time. So when in doubt, add a little less water to your bagel dough. I aim for a stiff playdough texture. #sourdoughbagels #sourdoughbageltips #bageltips

HOW TO BAGEL EPISODE 1: MIXING THE DOUGH 🥯 This is where a good bagel actually begins. Ingredients, process, and how to know when the dough is ready. Full recipe on my Substack. Episode two is shaping, so stick around.

When you first start making bagels, there are only two rules: 1️⃣ Your first bagel doesn’t count 2️⃣ All bagels are beautiful Bagel class is a judgement-free zone. Plus, the oven is like magic - each bagel turns out crunchy on the outside, chewy on the inside, and absolutely delicious. #bagelmaking #bagelclass #bagelup #bagels #baker

HOW TO BAGEL — EPISODE TWO: SHAPING This is where bagels start looking like bagels 🥯 Full recipes live on my Substack, I Knead to Eat.

ive tried so many different bagel shaping techniques & always come back to this one! it takes a bit longer but I feel like it gives the best results ✨️🥯🧺 #bagelshaping #bagel #sourdoughbagels #sourdough #microbakery

Trying to offer more bagels, but apparently I am not from New York and this doesn’t come easy 😅

There’s something extra grounding about making sourdough bagels from scratch. The slow ferment, the feel of the dough after a cold rest, the way they puff just right once they hit the boil — it’s one of those bakes that feels equal parts old-world and deeply satisfying. In this video, I’m walking you through my naturally leavened sourdough bagel process, from mixing the dough to shaping, boiling, and baking. No commercial yeast, no shortcuts — just time, fermentation, and a little patience. Sourdough bagels have a depth of flavor you can’t fake: lightly tangy, chewy on the inside, and beautifully golden with that classic bagel bite. If you’ve ever felt intimidated by bagels, this is your sign to try them anyway. They’re not hard — they just ask you to slow down. And honestly? That’s kind of the point. This bake is about trusting the process, reading your dough, and letting fermentation do the heavy lifting. Whether you’re here to learn, to bake along, or just to enjoy some calm kitchen footage, I’m glad you’re here. Grab a coffee, let the dough rest when it needs to, and enjoy the rhythm of sourdough bagels made the old-fashioned way. Naturally leavened, always. #sourdoughbagels #naturallyleavened #fromscratchbaking #sourdough #bagelmaking #homemadebagels #slowfood #cozykitchen

Shaping bagels >>

Shaping sourdough bagels! #eriesourdough #sourdoughbagels #shapingbagels #sourdoughmicrobakery

Perfect bagels start with the float test 🥯 If they float in cold water, they’re perfectly proofed and ready for the boil. A simple step that makes all the difference in texture and chew. bagel baking | bagel float test | how to make bagels | bagel proofing test | homemade bagels | bagel baking tips | artisan bagels | bagel recipe | baking bagels at home | bagel dough proofing | baking tips | bread baking | sourdough bagels | bakery tips #sourdough #bagel #bakersofinstagram #foodhack #hack

Shaping bagels doesn’t need to be complicated. This simple technique makes a huge difference in getting that classic round shape with an even centre hole. After dividing your dough, start with a gentle preshape into tight dough balls. Then let them rest for 20 to 30 minutes. This rest period allows the gluten to relax so the dough stretches easily without tearing or shrinking back. Next, poke a hole through the centre of each dough ball and gently stretch while twirling the dough between your fingers. Let the dough do the work. If you feel resistance, slow down and stretch gradually. Finish by smoothing any uneven spots so your bagels bake up uniform, round, and beautiful. Small technique shifts like this are what take bagels from homemade to bakery-style. Save this for the next time you make bagels, and follow along for more simple sourdough tips that build confidence with every bake. #sourdoughbagels #bagels #homemadebagels #sourdough #sourdoughbaking