Hey Reader,

Thanks to everyone that jumped on the Instagram live yesterday! You can catch the video here if you missed it.

Here’s a quick recap along with the recipe and resources we covered:

➡️ The recipe we used ​Same Day Sourdough Bagels​

Bagels can feel intimidating, but once you try this recipe you’ll see they’re actually not that hard.

Tips I shared in the live:

• Mixer choice: Avoid the standard 5-quart KitchenAid—it’s not strong enough for this dough and could break. I use a Bosch mixer, but you can also knead by hand.
• Parchment squares: Place shaped bagels on individual squares for the second rise. This makes it easier to transfer them into boiling water without losing their shape. I make my own but you can also buy premade square sheets on amazon.
• Toppings: Make sure bagels are slightly damp before adding seasonings (like everything bagel) so they stick.
• Starter adjustment: If your kitchen is warm or you need a longer rise, reduce the starter amount in the recipe to 125g.
• Proofing: I like using a sheet pan with a lid but you can also cover with a damp tea towel.

A few questions we covered:

• Can you use honey instead of baking soda?​
  No—baking soda makes the water alkaline, which creates that classic shiny, chewy crust. Just like in my Sourdough Pretzel Bites. Honey can be added for flavor, but not as a substitute.
• Why are my bagels wrinkly?​
  That usually means they were overproofed. Try shortening the rise time or reducing the starter amount to 125g.
• Do you need barley malt syrup or malt powder?​
  I don’t include it since it’s not a common pantry item. It does add a malty flavor and can help with browning, so if you’d like, swap the sugar for malt in the dough or add some to the boiling water. However, I don't think it's necessary.

See you next week live on Instagram Sept 17 @ 12pm EST. We're chatting about sourdough cinnamon rolls.

Thanks,

Emily