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If there’s one thing I’ve learned lately, it’s that making sourdough bagels is an adventure. A slightly frustrating, often messy, but ultimately delicious adventure.
I’ve been on a mission to perfect my homemade sourdough bagels, but let’s just say they’re not exactly bakery-perfect yet. They’re lumpy, oddly shaped, and definitely not uniform. Some are puffier than others, some have holes that mysteriously disappear while baking, and others look like they got into a fight with the dough hook. But despite their less-than-perfect appearance, they’re still homemade, still delicious, and—most importantly—still being eaten.
Making sourdough bagels seemed like a fun challenge when I started. I love sourdough baking, and bagels felt like the next logical step. After all, how hard could it be? (Spoiler: harder than I thought.)
The process itself is simple in theory—mix, knead, ferment, shape, boil, and bake. But somewhere between shaping and baking, my bagels take on a personality of their own. They don’t stay perfectly round, they don’t always rise evenly, and sometimes the holes just disappear completely, leaving me with what can only be described as “bagel-adjacent rolls.”
I’ve tried adjusting my technique—rolling the dough tighter, letting it proof longer, tweaking the hydration—but the lumps persist. And honestly? I’m kind of okay with it. Because even the ugliest bagels are still bagels, and they still taste amazing.
So far, I’ve tested a few different flavors, and each batch has been its own little experiment. The asiago bagels were an instant hit with my family—cheesy, golden, and absolutely delicious. I still haven’t gotten around to making everything-seasoned bagels, blueberry, or more creative variations, but they’re on my list.
The best part of this process has been the freedom to try new things. Want extra cheese? Go for it. Thinking about a cinnamon sugar batch? Why not? Even if they turn out lumpy, they’re still homemade and filled with love (and, let’s be real, carbs—so they can’t be that bad).
At this point, I’ve accepted that my bagels may never be perfectly round, but that’s not stopping me from trying. I’m determined to keep improving, experimenting with different shaping techniques, and maybe even attempting stuffed bagels (because who doesn’t love a good surprise filling?).
More than anything, I’m enjoying the process. Baking is about learning, experimenting, and sometimes embracing the imperfections. And honestly? I think the lumps give them character.
So, will I ever achieve picture-perfect bagels? Maybe. Maybe not. But as long as they taste good and bring a little joy to my kitchen, I’m calling it a win.
If you’ve ever tried making sourdough bagels, I’d love to hear your tips! Or if you have a favorite flavor I should try next, drop a comment—I’m always up for a new bagel challenge.
— Tue Feb 04 2025