Question 1

Can I make these bagels with all hard white or all hard red wheat?

Accepted Answer

Yes. This recipe works well with all hard white for a milder flavor or all hard red for a deeper, nuttier taste. I often use a blend, but use what you have.

Question 2

Why is bagel dough so stiff?

Accepted Answer

Bagel dough is intentionally low hydration. A firm dough is what gives bagels their dense, chewy texture after boiling and baking. It should be smooth and pull away from the bowl, not sticky.

Question 3

Why does fresh milled flour need more water?

Accepted Answer

Fresh-milled flour contains the bran and germ, which absorb water more slowly than store-bought flour. That’s why it’s best to start with less water and add more gradually as the dough mixes.

Question 4

Why didn’t my bagels rise very much?

Accepted Answer

Whole-grain sourdough dough rises more slowly and less dramatically than white flour dough. Look for the shaped dough to become puffy, not doubled — that’s normal and expected

Question 5

Can these bagels be frozen?

Accepted Answer

Yes. Once cooled, slice the bagels and freeze them in a freezer-safe bag for up to 3 months. Toast directly from frozen for best results.

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