Everything bagels 🥯

Making everything bagels with sourdough starter is a rewarding and tasty baking project. One of the key steps is the proofing process, which allows the dough to ferment and develops that signature tangy flavor. Proofing your dough in the fridge overnight for 7-8 hours, as noted, helps with better texture and flavor depth. When shaping your bagels, poking a hole and stretching it wider than you think you need is crucial, as the dough tends to shrink back during proofing and baking. Covering them with plastic wrap or saran and letting them rest for about 20 minutes before boiling gives the dough time to relax, making the final bagel shape better. Boiling the bagels in boiling water for about 30 seconds per side creates that chewy crust classic to bagels. It’s also helpful to preheat your oven to 425°F for baking. Baking times can vary depending on bagel size—normal-sized bagels usually take 15-18 minutes, but larger ones might need a few extra minutes to cook through. You can check doneness by cutting one open to ensure it’s cooked inside without being doughy. From my experience, don’t worry if some bagels turn out larger or denser; cooking them a little longer and toasting before eating can make them irresistible. Topping your boiled bagels with an everything seasoning blend including sesame seeds, poppy seeds, garlic, onion flakes, and salt will create the perfect crunch and flavor. Experimenting with sourdough everything bagels can become a fun weekend baking ritual. Each batch might teach you something new about hydration, dough handling, and baking times. The result? Fresh, chewy, flavorful bagels that beat store-bought any day, perfect for breakfast or brunch with cream cheese and your favorite toppings.