Crispy Sourdough Bagels

If you haven't made bagels at home, now's the time. If you have, you already know how good they can be—but I promise this new recipe will make you appreciate them even more.

I've been reworking my (more New York-style) sourdough bagel recipe for a while now. While those are amazing, I wanted something different: a bagel with a super-thin, crispy crust, a tender, slightly chewy interior, and a light, open crumb.

​This new bagel recipe reminds me of some of my best large loaves: it's not one single thing that makes them great, it's all the little things, added up.

A few of the changes include:

• Whole grain flour (wheat and rye) in the mix
• Higher hydration for a more open crumb
• A different, easier shaping method
• A short boil with baking soda and heavy malt for a glossy, blistered crust.

These are the kind of bagel you want to eat plain, straight off the rack, before you've even thought about what to put on it.

The full recipe is up on the site with baker's percentages, a detailed method, and a video that walks through every step.

Read on!

In this week's newsletter:

• Recipes: New crispy sourdough bagels; New York-style bagels
• Baking Help: Why is my second loaf (from the fridge) overproofing?
• What I'm Reading & Watching: Germany claims it has the world's best bread.

🍞 New crispy sourdough bagels

Glossy, blistered, and with a super-thin crust, these bagels are a completely different eating experience.

You're going to want to try these—and I have a full walkthrough video at the recipe post, too!

GET BAGEL RECIPE

🍞 New York-Style Sourdough Bagels

These are a completely different kind of bagel.

They're your favorite bagels with a smoother crust, ample chew, and a thicker crust. They've been my go-to bagel for years for good reason!

GET NY BAGEL RECIPE

🍞 My cookbook is on sale! 50% off.

My book is usually only on this big of a sale once a year.

GET COOKBOOK SALE

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Gain access to a private community of enthusiasts, my custom-made bread-making tools, and unlimited recipes on our website. Whether starting or looking to refine your skills, this membership offers everything you need to excel. Join us today and become part of a supportive community equipped with the best tools and recipes.

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💬 Member Discussion of the Week

That improved flavor is exactly why I'd rather slightly overproof a dough than underproof it. As fermentation continues, more organic acids build up, and those are your flavor compounds. The tradeoff is that the dough weakens and won't spring the same way.

It's a balancing act: proof it long enough to develop real depth of flavor, but not so long that the rise falls off a cliff. If you want to push that second loaf further without losing structure, try shaping it tighter before it goes into the fridge—the extra tension buys you more time before the dough gives out.

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🛟 2 Ways I Can Help You Today

• Have you seen my YouTube channel? I walk through baking many of my recipes, and there's a technique video for every step of the sourdough process—including this week's bagel recipe.
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• Use my starter and levain calculator if you ever need to quickly adjust your feed ratios, flours, or hydration. It's also helpful if you're scaling a recipe up or down to make sure you have enough preferment.

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📺 What I'm Reading and Watching

• ​Germany claims it has the world's best bread. (The Economist; Thanks, Alan!) Oh my, this is a tall claim. While I've had some incredible bread traveling through, I find it hard to ever say a country has the "best" anything.

Happy baking!