Why won't my sourdough bagels rise?

First thing you should know when making this recipe is that bagels require a very strong starter, if the starter is sluggish the bagels wont rise properly and can end up flat and too dense. The dough has a low hydration and the starter needs to work harder to proof the dough.

Why are my sourdough bagels so chewy?

If your weak sourdough starter is weak , your dough won't rise and your bagels will be dense and gummy.

What is the difference between sourdough and regular bagels?

Sourdough bagels are risen with the wild yeast from the sourdough starter compared to regular bagels which use commercial yeast to give them rise .

When to add inclusions to sourdough bagel?

I typically choose one of the following options when adding inclusions to artisan bread: Add them in during the stretch and folds. Laminate them in, taking the place of a stretch and fold. Laminate them in at the end of bulk fermentation, right before shaping. May 2, 2023

What happens if sourdough doesn't rise enough?

Most commonly, the issue here has to do with temperature (which is very important). If your sourdough starter is kept at a low temp, even 70°F (21°C), it will slow fermentation activity and appear to be sluggish, taking longer to rise and progress through the typical signs of fermentation . The solution: keep it warm.

Why didn't my sourdough bagels float?

If your bagel doesn't float, cover the unboiled bagels and let them rise for another 10 minutes . Grab my Sourdough Discard Bagels recipe at the link in my bio #sourdoughdiscardrecipe #bagels #bageltok #thefloattest #makingbagels #homemadebagels.

Are sourdough bagels healthier?

For both bread and bagels, whole wheat, rye, and sourdough bread varieties are the healthiest choice compared to regular white flour alternatives .

How to make bagels rise more?

If you want a thinner crust and airier texture in your bagels, shorten the boiling time slightly (around 45 seconds, instead of the 60 seconds called for in the recipe). The shorter boil means the crust has less opportunity to preset, which allows more rising, and thus a “fluffier” bagel.

Why are my bagels not rising?

Over proofed dough will lose its strength too early and cause the bagels to deflate either during the second rise or while cooking . To correct this, try to find a warm, — not hot — spot to rise your dough.

Why hasn't my bagel dough risen?

Increasing the temperature and moisture can help activate the yeast in the dough so it rises . You can also try adding more yeast. Open a new packet of yeast and mix 1 teaspoon (3 g) of it with 1 cup (240 mL) of warm water and 1 tablespoon (13 g) of sugar. Let the yeast mixture proof for 10 minutes.

How do I get my sourdough bread to rise?

So don't leave your dough in a warm oven, on a radiator or in sunlight. It will likely be too warm and will dry out your dough too. Instead, find a cosy spot, with no drafts, for your dough to rise . And, if your sourdough starter is struggling to get going, consider finding it a warmer spot too.

Why does my sourdough bubble but not rise?

If your starter gets completely covered on top with bubbles but does not rise, it is healthy but may just be a wet mix . Try reducing the water in your next feeding and see if you have different results. Also, the type of flour you are using can impede the rise of your starter.

Cinnamon Crunch Sourdough Bagels Recipe (2024)

This cinnamon crunch sourdough bagels recipe is just what you need when you are wanting to make something just a little bit more special and festive for breakfast or brunch! You and your friends or family are in for a treat with these sweet and crunchy sourdough bagels!

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In our home, we value eating foods from scratch over buying things that are premade and filled with additives and extra filler ingredients that only bring harm to the body. These extra fillers are added to preserve the shelf life, enhance the flavor, and sometimes even make things more addictive.

Since we try our best to avoid these things, if we want bread or bagels, I love to use my sourdough starter to make the things we enjoy! I have loved learning how to make artisan bread, sandwich bread, pancakes, cinnamon rolls, dinner rolls and more with sourdough. Because these sourdough breads are fermented and rely on wild yeast in our own home and environment, they are much easier to digest and gut healthy.

This cinnamon crunch sourdough bagels recipe is definitely a treat, and not something we have on a regular basis, but it is super fun and delicious for special occasions. And I don’t feel as bad serving them knowing it is made with all whole, organic ingredients with NO harmful additives!

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TIPS TO KNOW BEFORE YOU BEGIN:

Use a kitchen scale for weighing the bagel dough ingredients – this yields the most accurate and consistent results. The dough will be a bit tougher. This is normal for bagel dough.
Feed your sourdough starter at least 6 hours before starting this recipe so it is nice and bubbly when you are ready to begin making the dough.
I usually start the dough around 7-8 pm. The dough is ready for shaping/baking in the morning for a delicious, warm breakfast!
If you choose to do the cinnamon swirl filling, try to leave about half an inch space at the end of the dough on each side so that when you pinch the dough together, it sticks better. If the filling reaches the ends, the bagel may split apart when boiling/baking in the oven. Still edible, just not a round bagel 🙂

Why do you boil bagels before baking?

Boiling the bagel dough in water mixed with baking soda and sugar helps to seal the dough. This is what gives it that crusty outer layer. Do not skip this step! It is easy and quick, and gives the bagel that perfect outer texture.

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HOW TO MAKE THIS CINNAMON CRUNCH SOURDOUGH BAGELS RECIPE

Tools you may need:

Stand Mixer or Dough Whisk and Large Bowl
Kitchen Scale
Measuring cups/spoons
2 small bowls
Bench Scraper
Rolling Pin
Pastry Brush
Parchment Paper or Silicone Baking Mat
Baking Sheet and Cooling Rack

Weigh ingredients and Mix the dough for the sourdough bagels recipe

Using a kitchen scale, weigh your ingredients and add sourdough starter, water, and honey to a stand mixing bowl and whisk until combined. I just place the stand mixing bowl on the scale, tare the weight of it, and then add everything directly to the mixing bowl.

Add flour (unbleached bread or all-purpose will work, I prefer organic) and sea salt to the wet ingredients. Mix slowly in stand mixer using a dough hook until dough comes off the sides of the bowl. If you do not have a stand mixer, simply mix the dough using a dough whisk and your hands. You will need to knead the dough a bit until it is smooth.

Bulk Rise

Cover bowl with plastic wrap or damp kitchen towel. Let the dough sit for 8-12 hours or until it has doubled in size. This may vary based on the temperature in your home.

Once it has doubled, it is time to divide and shape the dough!

Shape & add cinnamon filling

Place the dough out on a clean counter (without flour) and divide it into 8 equal parts. If you want to be exact, you can get your kitchen scale out!

Mix up the cinnamon-brown sugar filling.

Roll each piece of dough out into a rectangle – about 3 x 5 inches. Along the long end, sprinkle about 1/4 tsp of cinnamon sugar mix in a straight line, leaving about 1/2 inch space at either end empty. Roll the dough over the cinnamon sugar mix and repeat with 1/4 tsp cinnamon sugar. Next, roll once more and repeat. Roll over the last time and pinch the dough together so that it is closed and forms a 5 inch long log.

Second Rise (1 hour) & prepare Cinnamon Crunch Topping

Cover with lightweight slightly damp tea towel and let the bagels rise a second time, 30 minutes to 1 hour or until the dough is puffy.

When the dough is close to finishing its second rise, preheat the oven to 425℉ and boil water in a large pot with 1 tablespoon of sugar and 1 tablespoon of baking soda.

Mix up the cinnamon crunch topping- in a small bowl, combine the brown sugar, sugar, cinnamon and room temperature butter.

Boil, Top with Cinnamon Crunch and Bake Sourdough Bagels Recipe

Once the water is boiling, use a slotted spoon to gently place 3-4 bagels in the water at a time – depending on the size of your pot. Do not overcrowd. Boil for one minute, flip the bagel, and then boil for another minute. Drain the excess water and place on lined baking pan.

Brush the tops of each bagel with melted butter. Then add the cinnamon crunch topping to each bagel.

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Bake in oven for 20-25 minutes or until top is golden.

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Once the bagels are done cooking, allow to cool on a baking rack for 15-30 minutes. Enjoy while they are warm with butter or cream cheese. Store extra bagels in airtight container or ziplock bag for 3-4 days.

OTHER SOURDOUGH RECIPES TO TRY!

Sourdough Orange Cinnamon Rolls
Artisan Rustic Sourdough Bread
Sourdough Sandwich Bread
Pumpkin Spice Sourdough Bagels
Sourdough Croissants
Sourdough Dinner Rolls

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If you try this recipe and love it, I would love to know! Come back and leave a review! Tag me on Instagram@oursimplegraces