Beginner Artisan Sourdough bread: 4 Ingredients, Foolproof Method, Bakery-Quality Results (Step-by-Step)

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*Last Updated: February 24, 2026

⭐⭐⭐⭐⭐ (4.9/4 based on taste tester reviews)

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Active Time: 20 minutes | Fermentation: 24-72 hours | Bake: 25 minutes | Yield: 1 loaf | Difficulty: Easy

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Why I Make homemade Artisan sourdough bread

It started with a grocery store bread label. The ingredient list was long, most words I couldn't pronounce, and that didn't sit right with me. I wanted to broadly know what was going into the food I feed my family — and I knew I could do better, so I got to work!

My sister-in-law introduced me to sourdough, gifted me part of her sourdough starter, a gift that I’m thankful for! Over the next six months, I tested and tweaked everything: different flours (all-purpose, whole wheat, spelt, millet, and blends), resting times, oven temperatures, and shaping methods. What I discovered is that great sourdough isn't about one secret ingredient — it's about getting a handful of small details right, together.

For example, a 48-hour rest period produces a much more flavourful loaf than 24 hours, but go beyond 72 hours and it's too much. These little things matter, and once you understand them, you'll feel the difference in every loaf.

How do I make artisan sourdough bread at home? What I landed with was the perfect sourdough bread boule recipe that has just 4 simple ingredients: flour, salt, water, and levin (which is a mix of flour, water and bacteria that was floating in the air and captured in the flour/water mixture).

I’ve been making this recipe on a weekly basis since and it's become our go-to alongside a warm bowl of soup. I hope it becomes a staple in your home too.

Perfect for: weekend baking, meal prep, brunch, or gifting

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Why this recipe works:

• No special equipment required (find out more in the FAQs)

• Cold fermentation builds incredible flavour (traditional method!)

• Just 4 ingredients (yay!)

• Easily double or triple this recipe, freeze the extras. Prep once, enjoy for weeks to come! (saves time)

• 20 minutes active time (fits most schedules)

• Freezer-friendly (make ahead for weeks of breakfasts)

• Detailed photos and troubleshooting (foolproof results)

How Can I Make Sourdough Bread at Home?

This beginner-friendly artisan sourdough bread recipe needs just 4 ingredients and uses a simple no-knead method. With 20 minutes of active work and 1-3 days of hands-off fermentation, you'll create bakery-quality artisan bread with a crispy crust and tangy, chewy interior.

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Table of Contents

• What You'll Need

• Timing and Temperature Guide

• Step-by-Step Instructions

• FAQs

• Troubleshooting Tips

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What You'll Need to Make Sourdough Bread

Ingredients (4 Simple Ingredients)

• 315g cold water (1⅓ cups)

• 200g active sourdough starter (¾ cup) - bubbly and fed within 4-12 hours

• 450g all-purpose flour (3½ cups)

• 12g kosher salt (2 teaspoons)

Total dough weight: ~977g (roughly 2.2 lbs)

Equipment Needed

• Large mixing bowl (metal or ceramic preferred)

• Fork, for mixing

• Cotton kitchen towel or plastic wrap

• Kitchen scale (Affiliate link) (highly recommended)

• Cast iron Dutch oven with lid (5-7 quart)

• Parchment paper

• Bread lame, razor blade, very sharp knife or a pair of kitchen shears

• Wire cooling rack (Affiliate link)

• Instant-read thermometer (optional but helpful)

How Long Does It Take to Make Sourdough Bread?

Best schedule: Mix Thursday evening → Bake Saturday morning and enjoy over the weekend, or week ahead!

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Step-by-Step Sourdough Bread Instructions

Step 1: Mix the Dough (5 minutes)

In a large mixing bowl, combine the cold water and active sourdough starter. Stir with a fork until mostly dissolved (some clumps are fine).

Add the flour and salt. Stir together with the fork until well incorporated and no dry flour remains. The dough will look shaggy, rough, and sticky—this is exactly what you want.

Pro tip: Don't over-mix. Just ensure all flour is hydrated. The dough develops through time, not mixing.

What does "active starter" mean? Your starter should have been fed 4-12 hours ago, doubled in size, and be full of bubbles. It should pass the float test (a spoonful floats in water).

Step 2: Autolyse Rest (30 minutes)

Cover the bowl with a damp cotton towel or plastic wrap. Let the dough rest at room temperature for 30 minutes undisturbed.

Why autolyse? This rest period allows the flour to fully hydrate and begins gluten development naturally, making your dough easier to work with.

Step 3: Stretch and Fold (1.5-2 hours)

After the 30-minute rest, perform your first set of stretch and folds:

1. Wet your hands with water to prevent sticking

2. Grab the dough from one side (north position)

3. Stretch it upward until you feel resistance

4. Fold it over to the opposite side (south position)

5. Rotate the bowl 90 degrees

6. Repeat 4-6 times around the entire bowl

Repeat this process 3-4 times total, with 30-minute rests between each round:

• First set: immediately after autolyse

• Second set: 30 minutes later

• Third set: 30 minutes later

• Fourth set (optional): 30 minutes later

What you'll notice: With each round, the dough becomes smoother, more elastic, and holds its shape better. You're building gluten strength and trapping air bubbles.

Common mistake: Don't deflate the dough or fold too aggressively. Gentle stretching preserves the bubbles.

Step 4: Shape the Dough (5 minutes)

After your final stretch and fold, lightly flour your work surface. Turn the dough out onto the counter.

Shape into a boule:

1. Gently pull the edges of the dough toward the center, rotating as you go

2. Flip the dough over so the seam is on the bottom

3. Using your hands, gently rotate and pull the dough toward you to create surface tension

4. The top should be smooth and taut

Return the shaped dough to a clean bowl, seam-side up or down (your preference).

Why shape now? Pre-shaping before cold fermentation gives better structure and a higher rise.

Step 5: Cold Fermentation (24-72 hours)

Cover the bowl tightly with plastic wrap or a cotton cloth and place in the refrigerator.

Fermentation timeline:

• - 24 hours: Mild tang, open crumb, good for beginners

• - 48 hours: Balanced sour flavor, best all-around (recommended)

• - 72 hours: Maximum tang, denser crumb, deeper flavour
  

What's happening: The cold temperature slows yeast activity but allows beneficial bacteria to develop complex flavours. This is what makes sourdough taste like sourdough.

Can I go longer than 72 hours? Yes, up to 5 days is safe, but the flavor becomes increasingly sour and the dough may become more difficult to work with.

Why the Long Fermentation Matters:

The 24-48 hour cold fermentation isn't just for flavour - it actually transforms the bread:

• Breaks down gluten: Makes bagels easier to digest

• Develops organic acids: Creates that characteristic sourdough tang

• Improves texture: Longer fermentation = better crumb structure

• Enhances nutrition: Makes minerals more bioavailable

• Natural preservation: Sourdough naturally stays fresh longer
  

Step 6: Warm to Room Temperature (30-60 minutes)

Remove the dough from the refrigerator. Let it sit at room temperature while you preheat the oven (about 30-60 minutes).

Temperature matters: Cold dough won't rise properly in the oven. Room temp dough (65-70°F) gives the best oven spring.

Step 7: Preheat Oven and Dutch Oven (30 minutes)

Place your empty cast iron Dutch oven (with lid on) in the oven. Preheat to 450°F (232°C).

Critical: Preheat for a minimum of 30 minutes, preferably 40 minutes. The Dutch oven needs to be scorching hot to allow the dough to bake in steam.

Safety tip: ALWAYS USE OVEN MITTS rated for at least 500°F. The Dutch oven will be extremely hot.

Step 8: Score the Dough (2 minutes)

While the oven preheats, prepare your dough:

1. Cut a piece of parchment paper slightly larger than your dough

2. Gently turn the dough out onto the parchment, seam-side down

3. Using a bread lame, sharp knife or pair of kitchen shears, score the top with 1-2 deep cuts (about ½ inch deep and at a 45-degree angle)

Classic scoring patterns:

• Single long slash (traditional)

• Cross pattern (rustic)

• Decorative patterns such as leaves, squares, or other (decorative)

Why score? Scoring controls where the bread expands during baking.

Step 9: Bake Your Sourdough (24-30 minutes)

Using heavy-duty oven mitts, carefully remove the preheated Dutch oven from the oven.

Remove the lid. Using the parchment paper as a sling, lift the dough and lower it into the Dutch oven. Put the lid back on immediately to trap steam.

Baking timeline: 24 minutes covered at 450°F for golden crust

How do you know it's done?

• You’ll first notice that the loaf will have expanded, and almost doubled in size, and the score mark will have greatly expanded. It’ll be evident!

• Next, you’ll see the deep golden-brown crust

• Once the dutch oven will have been removed from the oven and the bread have cooled on the cooling rack, you'll notice a hollow sound when tapped gently on the bottom

Step 10: Cool Completely (1-2 hours)

Remove the bread from the Dutch oven immediately (it can become soggy if left in).

Place on a wire cooling rack and resist the urge to slice for at least 1 hour, preferably 2 hours.

Why wait? The interior crumb continues to set as it cools. Cutting too early results in gummy, doughy bread.

Listen for the "song": As your bread cools, you'll hear crackling sounds from the crust. This is the sound of success!

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Tips for Perfect Homemade Artisan Sourdough Bread

🥯 Use Active Starter: Your starter MUST be bubbly and active. If it's sluggish, your bread won't rise. Feed your starter 4-12 hours before mixing dough and make sure it passes the float test.

⚖️ Weigh Your Ingredients: Use a kitchen scale (affiliate link) for accuracy. Flour measurements can vary by 30g or more depending on how you scoop, which drastically affects dough consistency.

❄️ Cold Fermentation is Key: Don't rush this step! The 24-72 hour cold ferment develops flavour and improves texture. It's what makes these bagels special.

🌡️ Accurate Oven Temp: Use an oven thermometer. If your oven runs hot or cold, your bread will overbake or underbake.

📝 Keep Notes: Write down fermentation times and temperatures. Sourdough timing varies with kitchen temp and starter strength.

🧊 Freeze for Later: These freeze beautifully! Slice before freezing for easy toasting straight from frozen.

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Frequently Asked Questions (FAQs)

How do I know if my sourdough starter is ready to use?

Your starter is ready when it has doubled in size within 4-12 hours of feeding, is full of bubbles, and passes the float test. To test: drop a teaspoon of starter into a glass of water. If it floats, it's ready.

You’ll also notice that once it’s been fed, it will double or triple in size in the following 4-12 hours. If it hasn’t been fed in quite a while, it might not double in size. If this is the case, and you have a a few days to strengthen it, feed it equal parts flour and water (for example, 50g starter would then be fed 50g flour + 50 g water) every 24 hours, for the next 2-3 days. This will strengthen the sourdough starter. A strong started should double or triple in size 4-12 hours after feeding. This is what gives you those big airy bubbles that are synonymous with sourdough bread.

What if my sourdough starter isn't bubbly?

Your starter needs to be fed and active before baking. If it's flat or inactive, feed it equal parts flour and water (e.g., if you have 50g starter, mix in 50g of flour and 50g of water), and wait 4-12 hours until it doubles and becomes bubbly. If your sourdough starter hasn’t been fed in a while it might not rise to double or tripling in size. You might only have tiny bubbles and your starter might only rise slightly. If this is the case, then I recommend that you leave it at room temperature (lots of people keep it on their kitchen counter), and take a few days to strengthen it by feed it equal parts flour and water (for example, 50g starter would then be fed 50g flour + 50 g water) every 24 hours, for the next 2-3 days. This will strengthen the sourdough starter. A strong healthy starter that can double or triple in size, will be strong enough to produce bread with those big airy bubbles that are synonymous with sourdough bread.

Can I use discard starter instead of active starter?

Not recommended. This sourdough bread boule needs the leavening power of active starter to rise properly.

Why active starter is better:

• Contains live, active yeast

• Provides leavening power

• Creates better texture

• Develops proper flavour

Why is my sourdough bread dense and not airy?

Dense sourdough typically results from:

• Inactive starter: Make sure it passes the float test

• Under-fermentation: Dough needs adequate time to rise

• Insufficient gluten development: Don't skip the stretch and folds

• Cutting too soon: Let bread cool completely
  

How do I know when sourdough bread is fully baked?

Three ways to check:

1. Color: Deep golden-brown crust (darker than you think)

2. Sound: Hollow thump when tapped on the bottom

3. Temperature: Internal temp of 200-210°F on instant-read thermometer
   

Can I bake sourdough without a Dutch oven?

Yes, but the Dutch oven gives the best results by trapping steam. Here are some alternatives that could work. Make sure they’re oven safe to 450F before using:

• Baking stone or steel with a pan of boiling water on the bottom rack

• Inverted roasting pan over the loaf for the first 20 minutes

• Heavy-duty baking sheet (results will be less dramatic)

How should I store sourdough bread?

Room Temperature Storage

Best for: Eating within 2-3 days

Store in:

• Paper bag or bread box (allows some air circulation)

• Loosely closed plastic bag (do NOT seal tight)

Don't store in: Airtight container at room temp (creates moisture and makes the bread soggy. This environment also favours mold development)

Shelf life: 2-3 days at room temperature

Refrigerator Storage

Best for: Extending freshness to 5-7 days

Store in:

• Airtight container or sealed plastic bag

• Slice first for easy toasting

Downsides:

• Can make your bread slightly stale faster

• Refrigeration dries out bread

Shelf life: 5-7 days refrigerated

To refresh: Toast or warm in 350°F oven for 5 minutes

Freezer Storage (Recommended!)

Best for: Long-term storage up to 3 months

How to freeze:

1. Cool completely to room temperature

2. Slice before freezing (makes toasting easier)

3. Label with date

4. Freeze up to 3 months

To thaw:

• Toast from frozen: Best method! start with your normal toasting time and adjust based on personal toasting preference.

• Oven: Wrap in foil, bake at 350°F for 5-10 minutes

• Room temp: Let sit 1-2 hours to thaw naturally

What temperature should my kitchen be for sourdough?

Ideal room temperature is 68-75°F (20-24°C). Warmer kitchens (above 75°F) speed up fermentation. Cooler kitchens (below 68°F) slow it down. Adjust your fermentation time accordingly.

Can I make this recipe vegan?

Yes! This recipe is already vegan as long as your sourdough starter is maintained with water (not milk or whey). Sourdough contains only flour, water, salt, and wild yeast.

Why did my bread not rise in the oven (no oven spring)?

Common causes:

• Dough was still too cold from the fridge

• Over-fermented (past its peak)

• Dutch oven wasn't hot enough

• Insufficient steam

• Weak or inactive starter

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Troubleshooting Common Sourdough Problems

Problem: My dough is too sticky to handle

Solution: Sourdough should be sticky, but if it's unmanageable, wet your hands instead of flouring them. Adding too much flour during folding will make your bread dense.

Problem: The dough didn't rise much after cold fermentation

Solution: This is normal! Most of the rise happens in the oven (this is known as "oven spring"). As long as your starter was active, the bread will rise dramatically when it hits the heat.

Problem: My crust is too hard

Solution: Reduce baking time slightly, or remove the Dutch oven lid 5 minutes before the end. Store bread in a bread box (not plastic) to soften the crust slightly.

Problem: Gummy, wet crumb inside

Solution: There are a few solutions here. Its either that:

1. The loaf was under-baked. Try baking 5 minutes longer next time.

2. Loaf was sliced too early, I recommend the full 2 hours wait time.

3. Your oven runs hot. Try turning down the oven temperature to 425F next time. Use a thermometer—internal temp should be 200-210°F.

Problem: Bread spread flat instead of rising up

Solution: Insufficient gluten development. Make sure you're doing all 3-4 rounds of stretch and folds, and shaping with proper tension.

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Tips for the Best Homemade Sourdough

✓ Use a kitchen scale: Weight measurements give consistent results. Volume measurements (cups) vary wildly depending on how you scoop flour.

✓ Don't skip the stretch and folds: This is what creates the gluten network and airy crumb structure. Each fold strengthens the dough.

✓ Temperature is everything: Keep notes on your kitchen temperature and fermentation times. You'll learn your sourdough's rhythm.

✓ Store cut-side down: Place your sliced loaf cut-side down and wrap in a cotton towel.

✓ Keep a sourdough journal: Track feeding times, fermentation temps, and results. You'll quickly learn what works in your kitchen.

✓ Save your scraps: Sourdough makes excellent breadcrumbs, croutons, or panzanella salad.

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Health benefits of sourdough:

• Lower glycemic index than regular bread

• Easier to digest due to fermentation

• Higher bioavailability of minerals

• Natural probiotics from fermentation

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Related Sourdough Recipes

Once you've mastered this basic sourdough boule and want to explore different variations:

• Whole Wheat Sourdough Bread: Substitute 50-100g of all-purpose flour with whole wheat

• Spelt Sourdough Bread: Substitute 100-150g of all-purpose flour with spelt flour

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Recipe Card

Easy Sourdough Bread Recipe

Yield: 1 loaf | Active Time: 20 min | Total Time: 28-78 hours

Ingredients:

• 315g Cold Water (1⅓ cups)

• 200g Active Sourdough Starter (¾ cup)

• 450g All-Purpose Flour (3½ cups)

• 12g Kosher Salt (2 tsp)

Instructions:

1. Mix all ingredients until combined, roughly 3-4 minutes

2. Rest 30 minutes

3. Stretch and fold 3-4 times (30 min between each)

4. Shape into ball, place into a bowl and cover with a cotton tea towel

5. Refrigerate 24-72 hours

6. Warm to room temp (30-60 min)

7. Preheat oven + Dutch oven to 450°F (30 min)

8. Score dough

9. Bake covered 24-30 minutes

10. Cool 1-2 hours before slicing

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More Sourdough Recipes

If you loved this recipe, try:

Sourdough Bagels

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Did You Make This Recipe?

I’d love to see it! Please leave a ⭐ star rating and comment below to let us know how your sourdough bread boule turned out. Did you make any substitutions or additions? Share your tips and photos with us!

Share this recipe: Help others discover this delicious recipe by sharing it on Pinterest, Facebook, or Instagram. Tag us @Sageandsimplicity so we can see your beautiful creations!

📌 Pin it for later: Save this recipe to your Pinterest boards for easy access.

Foolproof Homemade Sourdough Bagels (Cold Ferment Method)

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This is simply the Best Sourdough Bagel Recipe (Step-by-Step)

*Last Updated: February 12, 2026

⭐⭐⭐⭐⭐ (4.9/4 based on taste tester reviews)

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Active Time: 30 minutes | Fermentation: 24-72 hours | Bake: 25 minutes | Yield: 8-10 bagels | Serving Size: 1 bagel | Difficulty: Easy

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How to Make Homemade Sourdough Bagels

This is simply the best homemade bagel recipe I've found! Its taken me months of work to develop and perfect this recipe. And after all that trial and error, I’m thrilled to share how to make homemade bagels from scratch (using your sourdough starter)!

What’s the secret to making these with only 5-ingredients? These naturally leavened bagels use no commercial yeast! These 5-ingredients sourdough bagels are simply the real deal: authentically chewy with a shiny, golden crust. They have that complex tangy flavour from 24-48 hours of cold fermentation. That irresistible sourdough tang we all know and love. Best of all, this recipe only requires 30 minutes of hands-on time—the rest is patiently waiting while the flavours develop. The best part, there’s no special equipment required to make these bagels! Find out more in the FAQs. Whether you're a sourdough beginner or experienced baker, you'll love how straightforward and forgiving this recipe is!

Why this recipe works:

• No special equipment required (find out more in the FAQs)

• Cold fermentation builds incredible flavour (traditional method!)

• Just 5 ingredients (no special equipment needed)

• 30 minutes active time (fits any schedule)

• Freezer-friendly (make ahead for weeks of breakfasts)

• This recipe doubles and triples easily. Prep once, enjoy for weeks to come! (saves time)

• Detailed photos and troubleshooting (foolproof results)

Why I created this recipe

I developed this recipe when I noticed that the bagels from the store had a long list of ingredients, most that I couldn’t recognize or pronounce. Being careful of what I feed my family, I didn’t like the fact that bagels from the store had so many ingredients, oftentimes additives and preservatives. So, I set out to learn how to make homemade bagels! I’ve worked, tested and re-worked this homemade bagel recipe for 6 months before landing on this version, that we simply ADORE!

In all of the variations that I’ve tried and tested these variables:

• Different flours (All-purpose vs whole wheat vs blends with spelt vs millet flour and variations)

• Boiling times (5 seconds vs 10 seconds vs 20 seconds or more)

• Oven temperatures (400°F vs 425°F)

• Different shaping methods (poke-and-stretch vs rope method). I can assure you the poke-and-stretch works MUCH better. ;)

When learning how to make bagels, I discovered that the secret is a combination of factors. The type of flour, the right boil time, a preheated oven set at the proper temperature, and the right shaping method. These small variations matter! For example, a 5 second boil time, and my homemade bagels were basically small round bread loaves. I tried increasing the boil time, and they were so tough we had trouble chewing them! I found the sweet spot to be at 10 seconds of boil time per side.

Since perfecting this recipe, these homemade bagels have become mine and my sons breakfast go-to for busy weekday mornings, especially when its a cream cheese bagel topped with sesame seeds. ;)

Perfect for: Weekend baking, meal prep, brunch, gift giving

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Table of Contents

• Why You'll Love These Sourdough Bagels

• Ingredients & Equipment

• Step-by-Step Instructions

• Shaping Tutorial

• Boiling & Baking Tips

• Topping Ideas

• FAQs

• Troubleshooting

• Storage & Freezing

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Why You'll Love These Homemade Sourdough Bagels

• ✓ Authentic Chewy Texture: Just like bakery bagels with that signature dense, chewy crumb

• ✓ Incredible Tangy Flavour: Long cold fermentation develops complex sourdough taste

• ✓ Simple Ingredients: Just 5 basic ingredients you probably have on hand

• ✓ Flexible Timeline: Make the dough 1-2 days ahead, bake when convenient

• ✓ No Commercial Yeast: 100% naturally leavened with sourdough starter

• ✓ Customizable: Add your favorite toppings - everything bagel seasoning, sesame, poppy seeds

• ✓ Freezer-Friendly: Make a double batch and freeze for quick breakfasts

• ✓ Healthier Option: Sourdough fermentation makes nutrients more bioavailable and easier to digest

• ✓ Cost-Effective: Homemade bagels cost pennies compared to bakery prices

• ✓ Impressive: These look and taste like professional bakery bagels!

When I discovered how to make bagels, I discovered how increadibly satisfying it is to pull a tray of golden, perfectly shaped bagels from my oven. These sourdough bagels combine the best of both worlds: the authentic chewy texture and shiny crust of traditional New York-style bagels with the complex, tangy flavour that only sourdough can provide.

What makes these homemade bagels truly special is the long, cold fermentation period. While the dough rests in your refrigerator for 24-48 hours, the sourdough starter works its magic, developing layers of flavour that you simply can't get from quick recipes. The result is a bagel with depth, character, and that unmistakable sourdough tang that makes every bite memorable.

How to make these homemade sourdough bagels? The process is surprisingly straightforward. Mix the dough, let it ferment in the fridge (perfect for busy schedules!), shape into bagels, give them a quick boil, and bake. That brief boil in water is the secret to achieving that signature shiny, chewy crust that makes bagels so distinctive. Without it, you'd just have round bread - good, but not a true bagel.

These bagels are perfect for weekend baking projects, meal prep for the week ahead, or impressing guests at brunch. Make them plain and simple, or go wild with toppings like everything bagel seasoning, sesame seeds, poppy seeds, or even cinnamon sugar. Slice them fresh from the oven, smear with cream cheese, and you'll understand why homemade bagels are worth every minute of effort.

Whether you're an experienced sourdough baker or just starting your natural fermentation journey, learning how to make bagels is both achievable and rewarding. They freeze beautifully, making them a practical addition to your weekly routine. Once you taste the difference between homemade sourdough bagels and store-bought versions, there's no going back.

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Why the Long Fermentation Matters:

The 24-48 hour cold fermentation isn't just for flavour - it actually transforms the bagel:

• Breaks down gluten: Makes bagels easier to digest

• Develops organic acids: Creates that characteristic sourdough tang

• Improves texture: Longer fermentation = better crumb structure

• Enhances nutrition: Makes minerals more bioavailable

• Natural preservation: Sourdough naturally stays fresh longer

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Ingredients for Homemade Sourdough Bagels

Dough Ingredients

• 1 1/4 cups (300ml) cold water

• 175g (3/4 cup) active, bubbly sourdough starter - fed 10-12 hours before using

• 3 tablespoons (40g) granulated sugar - helps with browning and flavour

• 2 teaspoons (12g) salt - I use kosher salt

• 3 cups (375g) all-purpose flour - bread flour also works for extra chew

For Boiling

• Water - enough to fill a pot halfway

  Here are two (optional) variations that can help you achieve the crust you’d like:

• Want a shiny crust? Add:  **1 tablespoon (15g) sugar or honey** (optional) - adds shine to crust

• Dark and shiny crust? Add: **1 tablespoon (18g) baking soda** (optional) - creates darker, shinier crust

Optional Toppings

• Everything bagel seasoning

• Sesame seeds (white or black)

• Poppy seeds

• Dried minced onion

• Dried minced garlic

• Coarse salt

• Cinnamon sugar (for sweet bagels)

• Sharp cheddar cheese, shredded

Equipment Needed

• Stand mixer with dough hook (or kneed by hand)

• Large mixing bowl

• Cotton tea towel (recommended) or plastic wrap

• Bench scraper (Affiliate Link) or sharp knife

• Baking sheet

• Parchment paper

• Medium to large pot for boiling

• Slotted spoon or spider strainer

• Wire cooling rack (Affiliate link)

• Kitchen timer

• Digital scale (Affiliate Link) (highly recommended)

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Ingredient Notes & Substitutions

Sourdough Starter: Must be active and bubbly! Feed your starter roughly 10-12 hours before making bagels. It should have doubled in size and pass the float test (a spoonful floats in water). If your starter isn't active, your bagels won't rise properly.

Water Temperature: Use cold water, not warm. Cold water slows fermentation, which is what we want since the dough will ferment in the fridge for 24-48 hours.

Sugar: Granulated white sugar is traditional, but you can substitute with honey (use 2 tablespoons) or maple syrup. Sugar feeds the starter, adds flavour, and helps with browning. Don't omit!

Salt: Fine sea salt or table salt work best. Don't use coarse salt as it won't dissolve evenly. Salt strengthens gluten and controls fermentation rate.

Flour: All-purpose flour (10-12% protein) creates classic bagels. For extra chewy bagels, use bread flour (12-14% protein). Can substitute up to 1 cup with whole wheat flour for heartier bagels. Avoid cake or pastry flour (too soft).

Bread Flour vs. All-Purpose:

• All-purpose: Softer, more tender bagels (still chewy!)

• Bread flour: Extra chewy, denser texture (more traditional)

Can I Make These Gluten-Free? Unfortunately, no. Bagels require high-gluten flour to achieve their signature chewy texture. Gluten-free versions would be entirely different recipes.

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How to Make Homemade Sourdough Bagels: Step-by-Step instructions

Step 1: Mix the Dough (10 minutes)

Add ingredients to your stand mixer bowl in this order:

1. 1 1/4 cups cold water

2. 175g active sourdough starter (it should float)

3. 3 tablespoons sugar

4. 2 teaspoons salt

5. 3 cups all-purpose flour
   

Attach the dough hook to your stand mixer. Mix on low speed (speed 2) for 9 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.

What to expect: After 3-4 minutes, you'll notice a dramatic change in texture. The dough will transform from shaggy and rough to smooth and stretchy.

Adjusting consistency:

• Too dry/stiff? Add water 1 tablespoon at a time while mixing

• Too sticky/wet? Add flour 1 tablespoon at a time while mixing

• Perfect dough: Should be tacky but not sticky, smooth and elastic, passes the windowpane test

Don't have a stand mixer? Mix by hand in a large bowl until combined, then knead on a floured surface for 10-12 minutes until smooth and elastic.

Windowpane Test: Pinch off a small piece of dough and gently stretch it. If you can stretch it thin enough to see light through it without tearing, the gluten is properly developed.

Step 2: Cold Fermentation (24-48 hours)

Cover the bowl with a damp cotton tea towel or plastic wrap. Place in the refrigerator.

Fermentation timeline:

• Minimum: 24 hours (good flavour, adequate rise)

• Optimal: 36-42 hours (best flavour and texture)

• Maximum: 48 hours (maximum tang, slightly denser)

What's happening: The cold temperature slows down fermentation dramatically. Your sourdough starter continues working slowly, developing complex flavours and breaking down gluten for better digestibility.

Visual cues: The dough should increase in size by about 50-75%. It won't double like warm-proofed dough, and that's completely normal!

Can I go longer than 48 hours? You can push it to 60-72 hours, but the flavour becomes increasingly sour and the dough may become more difficult to shape.

Step 3: Divide and Pre-Shape homemade bagels (10 minutes)

Remove the dough from the refrigerator. Let it sit at room temperature for 10-15 minutes (makes it easier to work with).

Lightly dust your work surface with flour.

Remove the dough from the fridge and divide:

• For 8 regular bagels: Cut into 8 equal pieces (about 115g each)

• For 10 smaller bagels: Cut into 10 pieces (about 90g each) - perfect for kids or portion control

How to divide: for 8 bagels

1. Pat dough into a ball shape

2. Cut in half with bench scraper

3. Cut each half in half (now you have 4 pieces)

4. Cut each quarter in half (now you have 8 pieces)

How to divide: for 10 bagels

1. Pat dough into a ball shape

2. Cut in half with a bench scraper

3. cut each half into 5 equal sized pieces

Shape into balls:

1. Take one piece of dough

2. Cup your hand over it on the work surface

3. Move your hand in small circles, creating tension

4. The dough will form a smooth, tight ball

5. Lightly dust each ball with flour

6. Repeat for all pieces

Rest: Cover shaped balls with a tea towel and let rest on the counter for 30 minutes.

Why this rest matters: This relaxes the gluten, making bagels easier to shape. Skip this and your bagels will spring back and be difficult to form.

Step 4: Shape the homemade Bagels (10 minutes)

After the 30-minute rest, it's time to create that iconic bagel shape!

Poke and Stretch Method

1. Take one dough ball

2. Poke your thumb or index finger straight through the center

3. Insert both thumbs into the hole

4. Gently stretch and rotate the dough, enlarging the hole

5. Keep stretching until the hole is about 2 inches (5cm) in diameter

6. The bagel should look oversized - this is intentional!

Important: Make the hole BIGGER than you think! The hole shrinks significantly during resting, boiling, and baking. If your hole is too small, it will close back up.

After shaping all bagels:

• Place shaped bagels on a lightly floured surface

• Cover with tea towel

• Rest for 30 minutes at room temperature

What you'll see: The bagels will puff up slightly and the holes will shrink a bit. This is normal!

Pro tip: If the dough is springing back too much, let it rest another 10-15 minutes before trying again.

Step 5: Preheat Oven (While Bagels Rest)

While the shaped bagels rest for 30 minutes, preheat your oven to 425°F (220°C).

Position the oven rack in the center of the oven for even baking.

Line a large baking sheet (or two smaller ones) with parchment paper. Set aside.

Why preheat now? Timing is everything! Your oven needs to be fully hot when the bagels are ready to bake right after boiling.

Step 6: Boil the Bagels (5 minutes)

Fill a medium to large pot halfway with water. Bring to a rolling boil over high heat. When developing and testing this recipe, I learned that boil time is crucial when learning how to make bagels.

Optional additions to boiling water:

• 1 tablespoon brown sugar or honey (adds shine and slight sweetness). Adding these will add lots of sweetness to the bagels.

• 1 tablespoon baking soda (creates darker, shinier, more pretzel-like crust)

Boiling process:

1. Gently lower 1-2 bagels into the boiling water (don't overcrowd)

2. Boil for 10 seconds - the bagel should float immediately

3. Using a slotted spoon, flip the bagel over

4. Boil the second side for 10 seconds

5. Remove with slotted spoon, letting excess water drain

6. Place on parchment-lined baking sheet

7. Repeat with remaining bagels

Important timing notes:

• Don't skip boiling! This step is what makes a bagel a bagel, not just round bread

• 10 seconds per side = chewy crust, softer interior (highly recommended)

• 30 seconds per side = very chewy, dense crust

Troubleshooting boiling:

• Bagel sinks: Dough is underproofed or overworked - still bake it, but next time let ferment longer

• Bagel falls apart: Too much flour on surface - use less flour when shaping

• Hole closes: Make hole bigger next time during shaping

Step 7: Add Toppings (2 minutes)

Right after boiling, while still wet, is the perfect time to add toppings! The moisture helps toppings stick.

Classic topping options:

• Everything bagel seasoning (most popular!)

• Sesame seeds (toast first for extra flavour)

• Poppy seeds

• Coarse sea salt

• Dried minced onion

• Dried minced garlic

• Combination of above

Sweet topping options:

• Cinnamon sugar

• Coarse sugar

To apply toppings:

1. Place toppings in a shallow bowl or plate

2. Immediately after boiling, while bagel is still wet, press the top into the topping

3. Or sprinkle toppings generously on top

4. Place on baking sheet topping-side up

How much topping? Don't be shy! Use more than you think - some will fall off during baking and transferring to a storage container.

Want plain bagels? Skip the toppings and bake as-is.

Step 8: Bake (20-25 minutes)

Place the baking sheet in the preheated 425°F (220°C) oven.

Bake for 20-25 minutes until the bagels are deep golden brown.

How to tell they're done:

• Deep golden brown colour on top and sides

• Toppings are toasted (but not burned)

• The smell is incredible!

• Sound hollow when tapped on the bottom

Timing guide:

• 20 minutes: Lighter golden colour, softer texture

• 23 minutes: Classic golden brown (recommended)

• 25 minutes: Deep golden, extra crispy crust

Oven differences: Every oven varies! Start checking at 20 minutes and add time as needed.

Rotate halfway? For even browning, rotate the baking sheet 180° at the 12-minute mark.

Multiple trays? Bake one tray at a time for best results, or switch positions halfway through if baking two trays.

Step 9: Cool (10-15 minutes)

Remove bagels from the oven. The smell will be incredible!

Let them cool on the baking sheet for 5 minutes - they're delicate when hot.

After 5 minutes, transfer bagels to a wire cooling rack. Let cool for at least another 10 minutes before slicing.

Can you eat them warm? Absolutely! Warm bagels are amazing. But let them cool at least 10-15 minutes so the interior sets properly.

Slicing tip: Use a serrated bread knife and cut with a gentle sawing motion to avoid squashing the bagel.

Listen for the crackle: As bagels cool, you might hear the crust crackling. This is the sound of perfectly baked bagels!

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Tips for Perfect Homemade Sourdough Bagels

🥯 Use Active Starter: Your starter MUST be bubbly and active. If it's sluggish, your bagels won't rise. Feed your starter 10-12 hours before mixing dough and make sure it passes the float test.

⚖️ Weigh Your Ingredients: Use a kitchen scale for accuracy. Flour measurements can vary by 30g or more depending on how you scoop, which drastically affects dough consistency.

❄️ Cold Fermentation is Key: Don't rush this step! The 24-48 hour cold ferment develops flavour and improves texture. It's what makes these bagels special.

🕳️ Make Holes BIG: The hole should be 2 inches (5cm) in diameter when shaped. It will shrink significantly during resting, boiling, and baking. Too small and it closes completely!

💧 Don't Over-Boil: Just 10 seconds per side! Longer boiling = denser, chewier bagels

🌡️ Accurate Oven Temp: Use an oven thermometer. If your oven runs hot or cold, your bagels will overbake or underbake.

🧂 Season Generously: Use more toppings than you think! Some will fall off during baking. Press toppings gently into the wet surface after boiling.

⏰ Time the Process: Have your water boiling and oven preheated BEFORE you start boiling. Work quickly so bagels go from boiling to oven without delay.

📝 Keep Notes: Write down fermentation times and temperatures. Sourdough timing varies with kitchen temp and starter strength.

🧊 Freeze for Later: These freeze beautifully! Slice before freezing for easy toasting straight from frozen.

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Frequently Asked Questions: How to make bagels

How many homemade bagels does this recipe make?

This recipe makes 8 regular-sized bagels or 10 smaller bagels (perfect for kids or portion control).

Each regular bagel weighs approximately 115g before baking. Smaller bagels weigh about 90g each.

Can I make homemade sourdough bagels without a stand mixer?

Yes! You can absolutely make these by hand:

1. Mix all ingredients in a large bowl with a wooden spoon until combined

2. Turn out onto a lightly floured surface

3. Knead by hand for 10-12 minutes until smooth, elastic, and passes the windowpane test. Your hands may get tired, but the result is just as good!

The stand mixer just makes the kneading easier and more consistent.

How long do I need to cold ferment sourdough bagels?

Minimum: 24 hours

Optimal: 36-42 hours

Maximum: 48 hours (up to 72 hours for very tangy bagels)

The longer the cold ferment, the:

• More complex the flavour

• More sour the taste

• Easier the dough is to digest

• Better the texture

Most bakers find 36-42 hours to be the sweet spot for flavour and texture.

Do sourdough bagels need to be boiled?

Yes - this step is essential! Boiling is what makes a bagel a bagel, not just round bread.

What boiling does:

• Creates the signature shiny, chewy crust

• This process gelatinizes the starches on the surface of the dough, giving bagels their distinctive crust texture

• Sets the shape so bagels don't spread in the oven

• Creates that distinct bagel texture

Without boiling, you'll have soft rolls with holes - not true bagels.

Why are my sourdough bagels dense?

Dense bagels are usually caused by:

1. Inactive starter: Starter wasn't bubbly and active before mixing

2. Under-fermented: Didn't ferment long enough (need minimum 24 hours)

3. Too much flour: Added too much during mixing or shaping

4. Over-boiled: Boiled longer than 10 seconds per side

5. Old flour: Using old flour with weak gluten

Solution: Make sure your starter is very active, ferment the full 24+ hours, and measure flour accurately.

Can I make sourdough bagels without sugar?

You can reduce the sugar, but don't omit it completely. Sugar serves several purposes:

• Feeds the sourdough starter

• Helps with browning in the oven

• Balances the sour flavour

• Contributes to texture

You can: Reduce to 1-2 tablespoons (from 3 tablespoons)

Don't: Omit entirely or bagels will be pale and very sour

Alternative: Replace sugar with 2 tablespoons honey or maple syrup.

How do I know when my sourdough starter is ready to use?

Your sourdough starter is ready when:

• ✓ Doubled or tripled in size since last feeding (4-12 hours ago)

• ✓ Full of bubbles throughout (not just on top)

• ✓ Passes the float test: Drop a spoonful in water - it should float

• ✓ Smells pleasantly sour and slightly yeasty (not like acetone or nail polish remover)

• ✓ Has a domed top with webbing when you look at the side of the jar

If your starter is sluggish, feed it and wait until it's at peak activity before making bagels.

Pro Tip: If your sourdough starter is weak and hasn’t been fed in a while, and want the best results possible? Feed it every 24 hours for 3-4 days before using it, making sure to leave it on the counter (don’t put tin the fridge). Feeding it regularly will increase its strength and improve your baking results.

What temperature should the water be for sourdough bagels?

Use cold water (straight from the tap, around 60-70°F/15-21°C).

Why cold water?

• Slows fermentation during mixing

• Prevents dough from fermenting too fast before refrigeration

• Easier to control the fermentation timeline

Don't use warm water like you would for commercial yeast dough. The cold fermentation will do all the work!

Can I freeze sourdough bagels?

Absolutely! Sourdough bagels freeze beautifully for up to 3 months.

To freeze:

1. Cool bagels completely to room temperature

2. Slice the bagels before freezing (makes toasting easier)

3. Place in freezer bags, removing as much air as possible

4. Label with date

5. Freeze

To thaw and serve:

• Toaster: Toast pre-cut bagels directly from frozen (add 1-2 minutes to normal time)

• Oven: Wrap in foil, heat at 350°F for about 10 minutes

• Room temp: Leave out 1-2 hours to thaw naturally

Pro tip: Freeze bagels individually first on a baking sheet, then transfer to bags. This prevents them from sticking together.

How long do sourdough bagels stay fresh?

Room temperature: 2-3 days in a paper bag or bread box

Refrigerator: 5-7 days in an airtight container (can make them slightly stale)

Freezer: 3 months in freezer bags

Best storage method:

• Day 1-2: Room temperature in a bread box

• Day 3+: Slice and freeze any you won't eat within 2 days

To refresh stale bagels:

• Toast or heat in 350°F oven for 5 minutes. They'll taste freshly baked again!

What's the best flour for sourdough bagels?

Best options:

1. All-Purpose Flour (10-12% protein) - Creates classic chewy bagels with tender interior. Most accessible option.

2. Bread Flour (12-14% protein) - Creates extra chewy, denser bagels. More traditional New York-style texture.

3. Combination: 2 cups bread flour + 1 cup all-purpose for a middle ground

Don't use:

• Cake flour or pastry flour (too soft, won't hold shape)

• 100% whole wheat (too dense and heavy)

Can use: Up to 1 cup whole wheat flour + 2 cups all-purpose for heartier bagels.

Why do I need to boil bagels before baking?

Boiling is the secret to authentic bagels! Here's what it does:

Creates the crust:

• Forms that characteristic shiny, chewy exterior

• Prevents bagels from spreading in the oven

Sets the texture:

• Inside stays soft and chewy

• Outside becomes dense and glossy

• Creates the distinctive bagel "bite"

Without boiling: You'd have soft rolls with holes - not true bagels!

Fun fact: Montreal bagels are boiled in honey water, New York bagels in plain water or water with malt syrup.

Can I make sourdough bagels the same day?

It's possible but not recommended. The 24-48 hour cold ferment is what makes these bagels special!

If you must make same-day:

1. Use very active starter

2. Let dough ferment at room temp 6-8 hours until doubled

3. Shape and rest 30 minutes

4. Boil and bake as directed

Downsides:

• Less developed flavour (won't taste as complex)

• Less tangy (minimal sourdough flavour)

• Potentially tougher texture

• Misses the whole point of sourdough bagels!

Better option: Plan ahead! Mix dough Thursday, bake Saturday.

What if my bagel dough is too sticky?

During mixing:

• - Add flour 1 tablespoon at a time until dough pulls away from bowl

• - Bagel dough should be tacky but not sticky

• - It should be firmer than bread dough

During shaping:

• Dust work surface lightly with flour

• Use just enough flour to prevent sticking

• Too much flour makes dry, pale bagels

After refrigeration:

• Let cold dough rest 10-15 minutes at room temp

• It will be easier to handle when slightly warm

Is it too wet? Add 2-4 tablespoons flour total. Don't add too much or bagels will be dense.

Can I add ingredients like cheese or jalapeños to the dough?

Yes! You can add mix-ins, but timing matters:

Best method:

• Add mix-ins during the last 1-2 minutes of mixing

• Knead just until distributed

Good mix-ins:

• Sharp cheddar cheese, shredded (1 cup)

• Diced jalapeños (1/2 cup)

• Dried cranberries (1/2 cup)

• Chopped olives (1/2 cup)

• Herbs (2 tablespoons dried or 1/4 cup fresh)

Don't add:

• Very wet ingredients (will make dough too sticky)

• Too many mix-ins (more than 1 cup total)

Note: Mix-ins can interfere with shaping and may fall out during boiling.

Why didn't my bagels rise during fermentation?

Common causes:

1. Inactive starter: Wasn't bubbly and active when you mixed the dough

2. Starter ratio too low: 175g may not be enough for some starters - try 200-225g

3. Too cold: Refrigerator was below 35°F - dough barely ferments

4. Not enough time: Give it the full 24-48 hours

5. Too much salt: Salt can inhibit fermentation

Solution: Make sure starter is at peak activity. Sourdough rises slower than commercial yeast - be patient!

Note: Cold-fermented dough only rises 50-75%, not double. This is normal!

What toppings work best on sourdough bagels?

Most Popular:

1. Everything bagel seasoning (sesame, poppy, onion, garlic, salt)

2. Sesame seeds (white, black, or mixed)

3. Poppy seeds

4. Coarse sea salt

5. Dried onion flakes

6. Dried granular garlic

Sweet options:

• Cinnamon sugar

• Coarse sugar

How to make toppings stick:

• Apply right after boiling while bagels are still wet

• Press toppings gently into surface

• Use more than you think - some will fall off

Can I make sourdough bagels vegan?

Good news: This recipe is already vegan!

It contains:

• Water

• Sourdough starter (just flour and water)

• Sugar

• Salt

• Flour

No eggs, dairy, or animal products.

Optional egg wash: Some recipes brush with egg wash for shine, but this isn't included in this recipe.

Do I have to use a dough hook or can I use the paddle attachment?

Only use the dough hook! Don’t use the paddle attachment

Why?:

• Dough hook kneads and develops gluten properly

• Paddle attachment just mixes - doesn't knead

• Bagel dough is too stiff for the paddle

• You risk damaging your mixer with the paddle on stiff dough

If you only have a paddle:

• Mix until combined with paddle

• Finish kneading by hand for 8-10 minutes

How do I reheat frozen bagels?

Best methods:

Toaster (easiest):

• Slice bagels before freezing

• Toast directly from frozen

• Add 1-2 minutes to normal toasting time

Oven (best for whole bagels):**

• - Wrap frozen bagel in foil

• - Bake at 350°F (175°C) for 10-15 minutes

• - Unwrap for last 2-3 minutes to crisp up

Microwave (I use this method all the time):

• Microwave the whole (uncut) bagel for 20 seconds

• Slice bagel with a serrated knife over a cutting board

• Toast as you normally would

What's the difference between New York and Montreal-style bagels?

New York-Style (Similar to this Recipe):

• Boiled in plain water or water with malt

• Baked at moderate temp (425°F)

• Larger, softer, fluffier

• Topped with various seeds

• Served with cream cheese

Montreal-Style:

• Boiled in honey-sweetened water

• Baked in wood-fired ovens

• Smaller, denser, sweeter

• Always hand-rolled with a hole

• Crispy exterior, chewy interior

This recipe is closer to New York-style but with sourdough tang!

Can I use discard starter instead of active starter?

Not recommended. Bagels need the leavening power of active starter to rise properly.

Why active starter is better:

• Contains live, active yeast

• Provides leavening power

• Creates better texture

• Develops proper flavour

If you must use discard:

• Use double the amount (350g instead of 175g)

• Reduce water by 1/4 cup

• Expect denser, less risen bagels

• Ferment at room temp 8-12 hours, then refrigerate

Better option: Feed your discard 10-12 hours before making bagels so it becomes active!

Why are my bagels flat instead of puffy?

Common causes:

1. Over-fermented: Left in fridge too long (more than 72 hours)

2. Dough too wet: Added too much water during mixing

3. Holes too big: Over-stretched during shaping

4. Not enough gluten development: Didn't mix long enough (need full 9+ minutes)

5. Weak starter: Starter wasn't active enough

Solutions:

• Don't ferment more than 48 hours for best rise

• Make holes 2 inches but not bigger

• Mix full 9 minutes to develop gluten

• Use very active, bubbly starter

How do I prevent the hole from closing during baking?

This is the most common bagel problem!

Solutions:

1. Make holes BIGGER: 2-2.5 inches in diameter when shaping (they shrink 50%!)

2. Don't over-proof: After shaping, only rest 30 minutes

3. Boil properly: Full rolling boil, 10 seconds per side

4. Don't add too much flour: Excess flour makes dough tight and shrink-prone

5. Shape consistently: Use the poke-and-stretch method for even holes

Pro tip: After shaping, if holes look too small, gently stretch them again after the 30-minute rest.

How to make bagels: Troubleshooting Common Problems when making Homemade Bagels

Problem: Bagels are too dense and heavy

• Causes & Solutions:

• ✗ Inactive starter → Use very active, bubbly starter at peak

• ✗ Under-fermented → Ferment minimum 24 hours, up to 48

• ✗ Too much flour → Weigh ingredients or use spoon-and-level method

• ✗ Over-boiled → Boil only 10 seconds per side, not longer

• ✗ Insufficient kneading → Mix full 9 minutes to develop gluten

Perfect bagels are chewy but not brick-like!

Problem: Bagels didn't rise much

Causes & Solutions:

• ✗ Weak starter → Feed starter and wait until doubled before using

• ✗ Too cold → Refrigerator temp below 35°F slows fermentation too much

• ✗ Not enough starter → Try using 200g instead of 175g

• ✗ Too much salt → Salt inhibits yeast - measure carefully

Note: Cold-fermented dough rises slower than room-temp dough. 50-75% increase is normal!

Problem: Bagels are pale and won't brown

Causes & Solutions:

• ✗ No sugar → Sugar helps with browning - don't omit

• ✗ Oven temp too low → Use oven thermometer to verify 425°F

• ✗ Under-baked → Bake full 20-25 minutes until deep golden

• ✗ Not enough sugar in boiling water → Add 1 tbsp sugar or honey

Perfect colour: Deep golden brown, not pale yellow or white

Problem: Bagels spread flat in the oven

Causes & Solutions:

• ✗ **Skipped boiling** → Must boil before baking!

• ✗ **Dough too wet** → Add more flour during mixing

• ✗ **Over-fermented** → Don't exceed 48-72 hours in fridge

• ✗ **Not enough gluten** → Mix full 9 minutes

Boiling sets the shape - never skip this step!

Problem: Toppings fell off during baking

Causes & Solutions:

• ✗ **Applied to dry bagel** → Apply toppings immediately after boiling while wet

• ✗ **Not enough topping** → Use generous amounts

• ✗ **Didn't press in** → Gently press toppings into wet surface

Timing is everything: Top right after boiling!

Problem: Bagels stuck to parchment paper

Causes & Solutions:

• ✗ **Too much moisture** → Let cool 5 minutes before trying to remove

• ✗ **Parchment too old** → Use fresh parchment paper

• ✗ **Cheese/sugar leaked** → Clean any drips from parchment

Tip: Use good quality parchment and don't rush cooling

Problem: Holes closed completely during baking

Causes & Solutions:

• ✗ **Holes too small** → Make holes 2+ inches when shaping

• ✗ **Over-proofed** → Only rest 30 minutes after shaping

• ✗ **Dough too tight** → Let dough relax longer between shaping

Remember: Holes shrink 50%+ during resting, boiling, and baking!

Problem: Bagels are tough and chewy (too much)

Causes & Solutions:

• ✗ Boiled too long → Stick to 10 seconds per side

• ✗ Too much bread flour → Use all-purpose or mix 50/50

• ✗ Over-baked → Reduce baking time slightly

• ✗ Too much kneading → Mix just 9 minutes, not longer

Goal: Chewy but tender, not rubber!

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Recipe Variations

Everything Bagels

Most popular variation!

Topping mixture:

• 2 tablespoons sesame seeds

• 1 tablespoon poppy seeds

• 1 tablespoon dried minced onion

• 1 tablespoon dried minced garlic

• 1 tablespoon coarse salt

Mix all ingredients. Press freshly boiled bagels into mixture before baking, or sprinkle it on top of the freshly boiled bagels.

Cinnamon Raisin Bagels

Add to dough during last minute of mixing:

• 1 cup raisins

• 2 teaspoons cinnamon

Top with cinnamon sugar after boiling (2 tablespoons sugar + 1 teaspoon cinnamon).

Cheese Bagels

Add during last minute of mixing:

• 1 cup shredded sharp cheddar cheese

Or sprinkle shredded cheese on top after boiling.

Note: Cheese can leak during boiling and baking - this is normal!

Jalapeño Cheddar Bagels

Add during last minute of mixing:

• 1/2 cup diced pickled jalapeños (drained well and pat dry with a paper towel)

• 3/4 cup shredded cheddar cheese

Whole Wheat Sourdough Bagels

Replace 1 cup all-purpose flour with 1 cup whole wheat flour (use 2 cups all-purpose + 1 cup whole wheat).

Adjustments:

• Add 2 tablespoons extra water

• Expect denser, heartier texture

• Fermentation: Whole wheat flour contains more nutrients, minerals, and enzymes (from the bran and germ) that feed yeast and bacteria. This leads to a faster fermentation. Because of this, the whole wheat doughs can over-proof quickly (yikes!). I recommend a shorter fermentation time. The exact time will be temperature dependant.

Mini Bagels

Cut dough into 12-16 pieces instead of 8-10.

Adjustments:

• Make smaller balls and holes

• Boil 8 seconds per side (instead of 10)

• Bake 15-18 minutes (instead of 20-25)

Perfect for kids or appetizers!

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Storage & Freezing Guide

Room Temperature Storage

Best for: Eating within 2-3 days

Store in:

• Paper bag or bread box (allows some air circulation)

• Loosely closed plastic bag (do NOT sealed tight)

Don't store in: Airtight container at room temp (creates moisture and makes bagels soggy. This environment also favours mold development)

Shelf life: 2-3 days at room temperature

Refrigerator Storage

Best for: Extending freshness to 5-7 days

Store in:

• Airtight container or sealed plastic bag

• Slice first for easy toasting

Downsides:

• Can make bagels slightly stale faster

• Refrigeration dries out bread

Shelf life: 5-7 days refrigerated

To refresh: Toast or warm in 350°F oven for 5 minutes

Freezer Storage (Recommended!)

Best for: Long-term storage up to 3 months

How to freeze:

1. Cool completely to room temperature

2. Slice before freezing (makes toasting easier)

3. Wrap options:

   1. Individual: Wrap each half in plastic wrap

   2. Batch: Place in freezer-safe bags with air removed

4. Label with date

5. Freeze up to 3 months

To thaw:

• Toast from frozen: Best method! start with your normal toasting time and adjust based on personal toasting preference.

• Oven: Wrap in foil, bake at 350°F for 5-10 minutes

• Room temp: Let sit 1-2 hours to thaw naturally

• Microwave: 20 seconds- max! The bagel will be hard if microwaved for more than 20 seconds

Pro tip: Flash freeze bagels on a baking sheet first (1 hour), then transfer to bags. This prevents them from sticking together.

Serving Suggestions

Classic Combinations

Traditional:

• Plain cream cheese

• Lox (smoked salmon), cream cheese, capers, red onion

• Butter

Savoury:

• Avocado, tomato, everything seasoning

• Egg and cheese

• Peanut butter or almond butter

• Hummus and vegetables

• Turkey, Swiss, lettuce, tomato

Sweet:

• Cream cheese and jam

• Cream cheese and honey

• Honey

• Butter

• Nutella

• Cinnamon cream cheese

Bagel Sandwich Ideas

1. Breakfast Sandwich: Fried egg, bacon, cheese, avocado

2. Lox Bagel: Cream cheese, smoked salmon, capers, red onion, dill

3. Veggie Bagel: Hummus, cucumber, tomato, sprouts, avocado

4. Turkey Club: Turkey, bacon, lettuce, tomato, mayo

5. Pizza Bagel: Marinara, mozzarella, pepperoni (toast until melted)

Why This Homemade Sourdough Bagel Recipe Works

The Science Behind Perfect Bagels: How to Make Sourdough Bagels

Cold Fermentation = Superior Flavour:

The 24-48 hour refrigeration allows beneficial bacteria to break down complex carbohydrates and develop organic acids. This creates the characteristic sourdough tang while also making the bagels easier to digest.

9-Minute Kneading = Perfect Texture:

This specific kneading time develops just the right amount of gluten. Too little and bagels fall apart; too much and they're tough. Nine minutes creates that perfect chewy-but-tender texture.

Brief Boiling = Signature Crust:

The 10-second boil gelatinizes the starches on the surface, creating a barrier that prevents spreading in the oven. This is what gives bagels their distinctive shiny, chewy crust and dense interior.

High Heat Baking = Golden Crust:

425°F is hot enough to create a deep golden crust without drying out the interior. Lower temps result in pale, soft bagels; higher temps burn the outside before cooking the inside.

Active Starter = Proper Rise:

Unlike commercial yeast which rises quickly, sourdough starter rises slowly and steadily. This creates better flavour development and superior texture.

Sugar Addition = Better Results:

Sugar feeds the starter, helps with browning (Maillard reaction), and balances the sour flavour. It's essential even though traditional bagels are only slightly sweet.

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Proposed Sourdough Bagel Timeline

Thursday Morning:

• Feed starter, leaving it on the counter until the evening (roughly 10-12 hours). This will activate your starter. Keep an eye on it because the room temperature will impact when the started will be active and ready to use.

Thursday Evening (5-10 minutes):

• Mix dough

• Cover and refrigerate

Friday - Saturday (Do nothing!):

• Dough ferments in fridge

• Flavours develop

Sunday Morning (1 hour active time):

• Remove from fridge: 10 minutes

• Divide and pre-shape: 10 minutes

• Rest: 30 minutes

• Shape bagels: 10 minutes

• Rest: 30 minutes

• Preheat oven: during the second rest time

• Boil: 5-10 minutes

• Bake: 20-25 minutes

• Cool: 10-15 minutes

Total active time: About 1 hour

Total elapsed time: 2.5-3 days (mostly hands-off!)

When to Make These Sourdough Bagels

Perfect for:

• ✓ Weekend Brunch: Impress guests with fresh bagels and lox

• ✓ Meal Prep Sunday: Bake and freeze for the week

• ✓ Special Breakfast: Birthday mornings, Mother's Day, holidays

• ✓ Gift Giving: Bag up a few with cream cheese as a gift

• ✓ Using Up Starter: Great way to use active starter

• ✓ Camping/Vacations: Make ahead, freeze, bring for easy breakfasts

• ✓ Brunch Parties: Bagel bar with various spreads and toppings

• ✓ Any Time: These are good year-round!

Best Seasons:

• Year-round! Bagels don't have a season

• Especially satisfying on cold mornings with hot coffee

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More Sourdough Recipes

If you loved these sourdough bagels, try:

Sourdough Bread Boule

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Recipe Card

Easy Sourdough Bagels Recipe

Yield: 8 bagels | Active: 30 min | Ferment: 24-48 hrs | Bake: 25 min

INGREDIENTS:

• 1 1/4 cups (300ml) cold water

• 175g (3/4 cup) active sourdough starter

• 3 tablespoons (40g) sugar

• 2 teaspoons (12g) salt

• 3 cups (375g) all-purpose flour
  

INSTRUCTIONS:

1. Mix all ingredients with dough hook on low 9 minutes until elastic

2. Cover and refrigerate 24-48 hours

3. Divide into 8 pieces, shape into balls, rest 30 minutes

4. Poke holes in center, stretch to 2 inches, rest 30 minutes

5. Preheat oven to 425°F

6. Boil bagels 10 seconds per side

7. Add toppings while wet

8. Bake 20-25 minutes until golden

9. Cool 10 minutes

STORAGE: Freeze up to 3 months

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Did You Make This Recipe?

I’d love to see it! Please leave a ⭐ star rating and comment below to let us know how your sourdough bagels turned out. Did you make any substitutions or additions? Share your tips and photos with us!

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Easy Homemade Pizza Dough Recipe (Perfect Every Time!)

⭐⭐⭐⭐⭐ (4.9/5 based on reader reviews)

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Prep Time: 15 minutes | Rise Time: 2.5-3 hours | Total Time: 3 hours and 15 minutes | Yield: 2 thick crust pizzas or 3 thin crust pizzas | Difficulty: Easy

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Why This Pizza Dough Recipe Works

This foolproof homemade pizza dough recipe uses just 5 simple ingredients you probably already have in your pantry. No special equipment needed—just a bowl, your hands, and a little time. The long, slow rise develops incredible flavour and creates that perfect chewy-yet-crispy texture you love from your favorite pizzeria.

Whether you're making Friday night pizza with the family or hosting a pizza party, this versatile dough works beautifully for thick, fluffy crusts or thin, crispy ones. Plus, it freezes perfectly for those nights when you need homemade pizza in a hurry!

Ingredients You'll Need

Main Ingredients

• 2¼ cups cold water - cold water helps control the fermentation

• 2 teaspoons active dry yeast - or instant yeast

• 1½ teaspoons kosher salt - for flavour and gluten development

• 1 tablespoon extra virgin olive oil - adds flavour and helps with texture

• 5 cups all-purpose flour - plus extra for dusting

Kitchen Equipment

• Large mixing bowl or stand mixer with dough hook attachment

• Measuring cups and spoons

• Tea towel or plastic wrap

• Large bowl for rising

• Warm place for proofing (oven with light on works perfectly)

How to Make Pizza Dough: Step-by-Step Instructions

Step 1: Combine the Ingredients

In a large mixing bowl or the bowl of your stand mixer fitted with the dough hook, add the ingredients in this exact order: cold water, yeast, salt, olive oil, and flour. The order matters because it helps the yeast activate properly without being shocked by direct contact with salt.

Step 2: Mix and Knead the Dough

Using a stand mixer: Mix on low speed until ingredients come together and knead at that same speed for 10 minutes. The dough should pull away from the sides of the bowl and become smooth and elastic.

Kneading by hand: Mix the ingredients with a wooden spoon until they form a shaggy dough. Turn out onto a lightly floured surface and knead for 12-15 minutes. Push the dough away with the heel of your hand, fold it back over itself, turn it a quarter turn, and repeat. The dough is ready when it becomes smooth, elastic, and soft to the touch. It should spring back when you poke it gently.

Step 3: Prepare for Rising

Lightly dust the dough ball with flour to prevent sticking. Place it in a large, lightly oiled mixing bowl. The bowl should be big enough to allow the dough to double in size.

Step 4: Let It Rise

Cover the bowl with a clean tea towel or plastic wrap. Place in a warm, draft-free spot—the oven with just the light turned on is ideal. Let the dough rise until it doubles in size, approximately 2.5 to 3 hours. The dough is ready when you press a finger into it and the indentation slowly springs back.

Step 5: Use or Store Your Dough

Once doubled, the dough is ready to use! Place on a floured countertop, and divide into 2 portions for thick crust pizzas or 3 portions for thin crust pizzas. Shape into balls, being careful not to puncture the air bubbles and gentle stretch it out by hand to fit your pizza pan. I don’t recommend the use of a rolling pin, because it flattens the dough and removed the air bubbles.

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Pro Tips for Perfect Pizza Dough

Use cold water: Cold water slows down yeast activity, giving you better control over the rise and developing more complex flavours.

Don't rush the rise: The 2.5-3 hour rise time is crucial for flavour development. Faster isn't better with pizza dough!

The windowpane test: To check if you've kneaded enough, stretch a small piece of dough. If it stretches thin enough to see light through it without tearing, you're done kneading.

Proper kneading is key: Under-kneaded dough will be tough and dense. Over-kneaded dough becomes sticky and won't hold its shape. Look for smooth, elastic dough that springs back when poked.

Warm rising environment: Yeast loves warmth. An oven with just the light on maintains the perfect temperature (around 75-80°F).

Flour as needed: If your dough is too sticky, add flour one tablespoon at a time. If it's too dry, add water one teaspoon at a time.

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Storage and Make-Ahead Instructions

Refrigerator: After the Doug has risen, you can refrigerate the dough in an airtight container for up to 3 days. The slow, cold fermentation actually improves the flavour! Bring to room temperature (about 30 minutes) before shaping, with emphasis on room temperature. Cold dough doesn’t like to be stretched.

Freezer: This dough freezes beautifully for up to 3 months. After the rise, divide into portions, shape into balls, and wrap each tightly in plastic wrap, then place in a freezer bag. Thaw overnight in the refrigerator, then bring to room temperature before using, with emphasis on room temperature. Cold dough doesn’t like to be stretched.

Make-Ahead: Prepare the dough the night before and let it rise slowly in the refrigerator overnight (8-12 hours). This cold fermentation creates incredible flavour and makes pizza night even easier!

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How to Use Your Pizza Dough

Shaping Your Pizza

1. Let the dough rest at room temperature for 15-20 minutes before shaping

2. On a lightly floured surface, gently press the dough into a circle, or the shape of your pan.

3. Use your fingertips to push from the center outward, leaving a thicker edge for the crust

4. Stretch carefully, rotating as you go

5. For thin crust: roll with a rolling pin to your desired thickness

6. For thick crust: hand-stretch to about ½-inch (1 cm) thick

Baking Your Pizza

• Preheat oven to 450°F (230°C) for at least 30 minutes

• Baking sheet

• Bake for 10-15 minutes until crust is golden and cheese is bubbly

• For crispier crust, brush the edges with olive oil before baking

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Variations and Flavour Ideas

Prosciutto and green olives: This is a household favourite of ours! The trick is to sprinkle granular garlic and basil over the toppings, just before baking it. Ours kids have come to expect this pizza every Friday night seeing Friday night, is pizza night at our house!

Garlic Herb Dough: Add 2 teaspoons Italian seasoning and 1 teaspoon garlic powder to the flour.

Whole Wheat Pizza Dough: Replace 2 cups of all-purpose flour with whole wheat flour for a nuttier, heartier crust.

Honey Wheat Dough: Add 1 tablespoon honey with the wet ingredients and use half whole wheat flour.

Sourdough Pizza Dough: Replace 1 cup of water and 1 cup of flour with active sourdough starter for tangy flavour.

Herbed Crust: Brush shaped dough with garlic butter and sprinkle with fresh herbs before adding toppings.

Parmesan Crust: Mix ¼ cup grated Parmesan into the dough for extra flavour.

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Troubleshooting Common Pizza Dough Problems

Dough won't rise: Your yeast may be expired, or the water was too hot (which kills yeast) or too cold (which slows activation). Use water around 75-80°F for best results.

Dough is too sticky: Add flour, one tablespoon at a time, while kneading. Humidity can affect dough consistency.

Dough is tough and chewy: You may have added too much flour or didn't knead long enough. Proper kneading develops gluten for that perfect texture.

Dough shrinks when rolling: The dough needs more rest time. Let it relax for 10-15 minutes before trying again.

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Frequently Asked Questions (FAQs)

Can I use instant yeast instead of active dry yeast?

Yes! Instant yeast and active dry yeast can be used interchangeably in this recipe with the same measurement (2 teaspoons). Instant yeast doesn't need to be activated in water first, so you can add all ingredients together. The rise time will be roughly the same.

How do I know when my pizza dough has risen enough?

The dough should double in size, which typically takes 2.5 to 3 hours in a warm environment. To test, gently press two fingers about half an inch into the dough. If the indentation slowly springs back but doesn't completely disappear, your dough is perfectly risen and ready to use.

Can I make pizza dough without a stand mixer?

Absolutely! This recipe works perfectly when kneaded by hand. It just requires a bit more arm work—knead for 12-15 minutes until the dough becomes smooth, elastic, and soft. Hand-kneading can actually give you better control and feel for the dough's texture.

Why is my pizza dough tough and not stretchy?

This usually happens for three reasons: not enough kneading (gluten didn't develop properly), too much flour added during kneading, or not letting the dough rest long enough. Make sure to knead for the full 12-15 minutes and let the dough relax for 10-15 minutes before shaping if it's resisting.

Can I freeze pizza dough?

Yes! Pizza dough freezes exceptionally well for up to 3 months. After the first rise, divide into portions, shape into balls, wrap tightly in plastic wrap, and place in freezer bags. Thaw in the refrigerator overnight, then bring to room temperature (30-60 minutes) before shaping and baking.

How long does homemade pizza dough last in the fridge?

Pizza dough will keep in the refrigerator for up to 3 days when stored in an airtight container or wrapped tightly in plastic wrap. In fact, the cold fermentation improves the flavour! Just remember to bring it to room temperature before shaping.

What's the best temperature for water when making pizza dough?

For this recipe using cold water, aim for around 60-70°F (15-21°C). Cold water gives you better control over the rise. If you were activating yeast separately, you'd want warmer water (105-115°F), but for this all-in-one method, cold water works best.

Can I use bread flour instead of all-purpose flour?

Yes! Bread flour has higher protein content, which creates more gluten and results in a chewier, more structured crust (like New York-style pizza). You can substitute bread flour 1:1 for all-purpose flour. You may need to add slightly more water as bread flour absorbs more liquid.

How thick should I roll out my pizza dough

For thin crust pizza: Roll to about ⅛ to ¼ inch thick. For thick crust pizza: Hand-stretch or roll to about ½ inch (1 cm) thick. The dough will puff up during baking, so account for that when deciding thickness. Thinner crusts get crispier; thicker crusts stay softer and chewier.

Why does my pizza dough keep shrinking back when I try to stretch it?

This happens when the gluten in the dough is too tight and hasn't had enough time to relax. Let the dough rest at room temperature for 10-15 minutes, covered with a tea towel. This allows the gluten to relax, making the dough much easier to stretch without springing back.

Can I add ingredients like garlic or herbs to the dough?

Definitely! You can mix in dried herbs (Italian seasoning, oregano, basil), garlic powder, grated Parmesan cheese, or even red pepper flakes. Add these dry ingredients with the flour. For fresh herbs or minced garlic, add them during the kneading process to distribute evenly throughout the dough.

Do I need to let the dough rise twice?

This recipe only requires one rise before using. However, if you punch down the dough and refrigerate it, you can let it come to room temperature and rise slightly again for even better flavour and texture. Professional pizzerias often use multiple rises for complex flavour development.

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Recipe Card

Easy Homemade Pizza Dough

Difficulty: Easy

Prep Time: 15 minutes | Rise Time: 2.5-3 hours | Total Time: 3 hours 15 minutes

Yield: 2 thick crust pizzas or 3 thin crust pizzas

Equipment Needed:

• Baking Sheet * https://amzn.to/4tIlO5t (As an Amazon Associate I earn from qualifying purchases that is of no extra cost to you)

• Large mixing bowl or stand mixer with dough hook

• Measuring cups and spoons

• Large bowl for rising

• Tea towel or plastic wrap

• Warm place for proofing (oven with light on)

Ingredients:

• 2¼ cups cold water

• 2 teaspoons active dry yeast (or instant yeast)

• 1½ teaspoons kosher salt

• 1 tablespoon extra virgin olive oil

• 5 cups all-purpose flour (plus extra for dusting)
  

Instructions:

1. Add ingredients to bowl in order listed: water, yeast, salt, olive oil, flour

2. Stand mixer: Knead with dough hook for 15 minutes on medium speed

3. By hand: Mix until combined, then knead on floured surface for 12-15 minutes until smooth and elastic

4. Flour the dough ball and place in large floured bowl

5. Cover with tea towel and let rise in warm place (oven with light on) until doubled, 2.5-3 hours

6. Punch down, divide into 2 or 3 portions, and shape as desired

7. Top and bake at 450°F (230°C) for 10-15 minutes until golden
   

Storage:

• Refrigerator: Up to 3 days in airtight container

• Freezer: Up to 3 months wrapped tightly in plastic wrap
  

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Did You Make This Recipe?

I’d love to see it! Please leave a ⭐ star rating and comment below to let us know how your pizza dough turned out. Did you make any substitutions or additions? Share your tips and photos with us!

Share this recipe: Help others discover this delicious recipe by sharing it on Pinterest, Facebook, or Instagram. Tag us @Sageandsimplicity so we can see your beautiful creations!

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Easy French Crepes Recipe: No Added Sugar (Sweet or Savoury!)

⭐⭐⭐⭐⭐ (4.9/5 based on reader reviews)

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Prep Time: 5 minutes | Cook Time: 15-20 minutes | Total Time: 20-25 minutes | Yield: 8-10 crepes

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Easy French Crepes Recipe: No Added Sugar (Sweet or Savoury!)

Learn how to make authentic French crepes without added sugar—perfect for sweet or savoury fillings. This simple recipe creates delicate, golden crepes every time!

Why You'll Love This No-Sugar French Crepe Recipe

Weekend mornings deserve something special, and these French crepes without added sugar deliver exactly that. This versatile recipe creates thin, delicate crepes that work beautifully for both sweet breakfast treats and savoury brunch dishes.

The beauty of this no-added-sugar approach? You control the flavour. The batter's subtle vanilla and cinnamon create a warm base without committing you to sweet or savoury. Want a dessert crepe? Add fresh berries and maple syrup. Craving something hearty? Skip the vanilla and cinnamon, then fill with ham, cheese, and vegetables.

Ready to master French crepes? This straightforward recipe proves that restaurant-quality results are absolutely achievable at home.

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French Crepes Recipe (No Added Sugar)

Prep Time: 5 minutes
Cook Time: 15-20 minutes
Total Time: 20-25 minutes
Yield: 8-10 crepes
Difficulty: Easy (Beginner-friendly)

Ingredients

• 2 large eggs

• 2 cups all-purpose flour

• 2 ½ cups milk, 2%

• 2 tbsp vanilla extract (optional, omit for savoury crepes)

• ½ tsp cinnamon, to taste (optional, omit for savoury crepes)

• Butter, oil, or lard for greasing the pan

Directions

1. Make the batter: Whisk eggs, flour, and milk together until completely smooth with no lumps.

2. Add flavourings: Add vanilla and cinnamon (if using). Whisk until well incorporated. The batter should coat the whisk but flow smoothly off it.

3. Adjust consistency: If too thick, add milk one tablespoon at a time. If too thin, add flour one teaspoon at a time.

4. Heat your pan: Preheat a 10-inch skillet over medium-low heat. This temperature is key—too hot and crepes burn, too cool and they stick.

5. Grease lightly: Lightly grease the pan with butter, oil, or lard (lard works especially well with cast iron skillets). Use just enough to coat—excess causes crepes to slide around.

6. Pour and swirl: Ladle one scoop of batter into the center of the pan. Immediately tilt and swirl the pan in a circular motion to spread batter into a thin, even circle.

7. Cook first side: Let cook undisturbed until the crepe naturally releases from the pan, about 1-2 minutes. The underside should be golden brown.

8. Flip and finish: Flip carefully and cook the second side until golden, about 1 minute more.

9. Repeat: Continue with remaining batter, stacking finished crepes on a plate.

Pro Tips from Our Kitchen

• No resting needed: Unlike some recipes, this batter works perfectly without a 30-minute rest period.

• Best greasing fat: Through trial and error, lard works exceptionally well for greasing a cast iron skillet.

• First crepe syndrome: Your first crepe might not be perfect—that's completely normal! It helps season the pan.

• Keep crepes warm: Stack finished crepes on a plate and cover with a clean kitchen towel.

Sweet vs. Savoury: Endless Filling Ideas

Sweet Crepe Fillings

• Fresh berries with whipped cream

• Sliced bananas with Nutella

• Maple syrup

• Greek yogurt with honey and fruit

• Peanut butter and sliced strawberries

• Lemon juice and powdered sugar (classic!)

Savoury Crepe Fillings

• Thinly sliced ham, asparagus, and shredded Gruyère cheese

• Sautéed mushrooms with goat cheese and fresh thyme

• Scrambled eggs, bacon, and cheddar

• Smoked salmon, cream cheese, and dill

• Spinach, feta, and sun-dried tomatoes

Remember: For savoury crepes, omit the vanilla and cinnamon from the batter.

Frequently Asked Questions

What makes this a no-added-sugar crepe recipe?

This recipe contains no added sugar in the batter—neither refined nor natural sweeteners. Any subtle sweetness comes naturally from the milk and optional vanilla extract. This gives you complete control over sweetness through your chosen toppings and fillings.

Do I need a special crepe pan to make French crepes?

No! A regular 10-inch skillet works perfectly. Cast iron skillets are excellent because they retain heat evenly, but any non-stick or well-seasoned pan will do. The key is even heat distribution, not specialized equipment.

Why is my crepe batter too thick or too thin?

Crepe batter should coat a whisk but flow smoothly. If too thick (doesn't spread easily in the pan), add milk, one tablespoon at a time. If too thin (spreads too much and the batter runs), whisk in flour, one teaspoon at a time until you reach the right consistency.

Can I make crepe batter ahead of time?

Yes! Crepe batter stores well in the refrigerator for up to 2 days. Whisk it briefly before using, as ingredients may separate. You can also freeze cooked crepes for up to 2 months—separate them with parchment paper and store in an airtight container.

How do I know when to flip a crepe?

The crepe is ready to flip when it naturally releases from the pan—you should be able to gently shake the pan and see the crepe move freely. The edges will look slightly dry, and the underside should be golden brown (peek gently with a spatula to check).

Why do my crepes stick to the pan?

Sticking usually happens when: (1) the pan isn't hot enough, (2) there's not enough grease, or (3) you're trying to flip too early. Make sure your pan is properly preheated, lightly greased, and wait until the crepe releases naturally before flipping.

What's the best way to grease a crepe pan?

Use a small amount of butter, oil, or lard on a paper towel to lightly coat the pan between crepes. Lard works especially well with cast iron. You want just enough to prevent sticking—excess grease makes crepes slide around.

How do I store leftover crepes?

Stack cooled crepes with parchment paper between each one, place in an airtight container, and refrigerate for up to 3 days. Reheat gently in a dry pan over low heat or in the microwave for 15-20 seconds.

Can I make these crepes dairy-free or gluten-free?

For dairy-free crepes, substitute the milk with unsweetened almond milk, oat milk, or another plant-based milk. For gluten-free, use a 1:1 gluten-free flour blend. Note that gluten-free crepes may be slightly more delicate when flipping.

What's the difference between crepes and pancakes?

Crepes are much thinner than pancakes and contain no leavening agents (no baking powder or baking soda). The batter is more liquid and spreads into a thin, delicate layer when swirled in the pan, while pancake batter is thicker and rises as it cooks.

Why This Recipe Works

This best easy French crepe recipe without sugar has become a weekend staple because it's:

✓ Simple: Just 5 basic ingredients (3 core + 2 optional flavourings)
✓ Versatile: Works for sweet breakfasts or savoury brunches
✓ Quick: No resting time required—mix and cook immediately
✓ Healthier: No added sugar means you control sweetness
✓ Crowd-pleasing: Everyone can customize their own crepes

Whether you're making a quiet Saturday morning breakfast or hosting a full brunch spread, these crepes bring people together around the table. The first few might be practice rounds (and that's perfectly okay!), but once you find your rhythm, you'll be flipping golden crepes like a pro.

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Did You Make This Recipe?

We'd love to hear from you! Please leave a ⭐ star rating and comment below to let us know how your muffins turned out. Did you make any substitutions or additions? Share your tips and photos with us!

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Easy Banana Chocolate Chip Muffins Recipe (Moist & Delicious)

⭐⭐⭐⭐⭐ (4.9/5 based on reader reviews)

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Prep Time: 10 minutes | Cook Time: 18-22 minutes | Total Time: 28-32 minutes | Yield: 12 muffins | Cost per Serving:~$0.50

The Perfect Way to Use Overripe Bananas

There's something magical about the aroma of freshly baked banana chocolate chip muffins filling your kitchen. These moist, tender muffins combine the natural sweetness of ripe bananas with indulgent chocolate chips for a treat that's both wholesome and satisfying.

Whether you need a quick breakfast, a lunchbox snack, or an afternoon pick-me-up, this easy one-bowl banana chocolate chip muffin recipe delivers homemade comfort without all the dishes!

Why You'll Love This Banana Chocolate Chip Muffin Recipe

Naturally Sweet & Moist: Overripe bananas provide natural sweetness and moisture, meaning less added sugar and incredibly tender muffins.

Simple Ingredients: Made with everyday pantry staples—no special ingredients required.

Versatile & Convenient: Perfect for busy mornings, after-school snacks, or meal prep. These muffins freeze beautifully and taste freshly baked when warmed.

Family-Friendly: Easy enough for kids to help make, and a treat everyone will love.

Minimal Waste: The perfect solution for those speckled bananas sitting on your counter.

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Banana Chocolate Chip Muffins Ingredients

• 1 cup milk (whole, 2%, or your preferred dairy/non-dairy milk) / 240ml

• 1/2 cup oil (canola or vegetable oil recommended) / 120ml

• 1 teaspoon vanilla extract / 5ml

• 2 large eggs / ~100g

• 3 ripe bananas (preferably overripe with brown spots; previously frozen bananas work great) / ~300g

• 1/2 cup brown sugar (packed) / 100g

• 1 teaspoon baking soda / 5g

• 1/4 teaspoon salt (optional but recommended for flavor balance) / 1.5g

• 2 cups all-purpose flour / 250g

• 1/3 cup chocolate chips (semi-sweet or milk chocolate) / 60g

Ingredient Notes:

• Bananas: The riper, the better! Brown, speckled bananas are sweeter and easier to mash. Frozen and thawed bananas work exceptionally well.

• Oil: Keeps muffins moist. Canola, vegetable, or melted coconut oil all work.

• Salt: While optional, a small amount of salt enhances the overall flavor and balances the sweetness.

• Flour: Don't over-mix once flour is added to maintain a tender texture.

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How to Make Banana Chocolate Chip Muffins: Step-by-Step Instructions

Prep Time: 10 minutes | Cook Time: 18-22 minutes | Total Time: 28-32 minutes | Yield: 12 regular muffins or 24 mini muffins | Servings: 12

Instructions:

Step 1: Preheat Your Oven Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease wells with cooking spray.

Step 2: Mash the Bananas In a large mixing bowl or stand mixer with the paddle attachement, add the 3 bananas (including any juices if using thawed frozen bananas). Mix or mash until the bananas are completely pureed and smooth.

Step 3: Add Eggs Add the 2 eggs to the mashed bananas and mix well until fully combined.

Step 4: Mix Wet Ingredients Add the vanilla extract, oil, and milk to the banana-egg mixture. Mix until all wet ingredients are well incorporated.

Step 5: Add Leavening and Sugar Add the baking soda, salt (if using), and brown sugar to the wet mixture. Mix thoroughly until the sugar is dissolved and everything is well combined.

Step 6: Incorporate Flour (Don't Over-Mix!) Add the 2 cups of all-purpose flour to the wet ingredients. Important: Mix gently until the flour is just incorporated. Small lumps are okay—over-mixing will result in tough, dense muffins. Stop mixing when you can still see a few streaks of flour.

Step 7: Fold in Chocolate Chips Gently fold the chocolate chips into the batter using a spatula. Use a light folding motion to distribute evenly without over-mixing.

Step 8: Fill Muffin Cups

• For regular muffins: Use a 1/4 cup measuring cup or ice cream scoop to fill each muffin cup about 2/3 full.

• For mini muffins: Use a 2 tablespoon measuring spoon to fill mini muffin cups.

Step 9: Bake Bake for 18-22 minutes for regular muffins (12-15 minutes for mini muffins), or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The tops should be golden brown and spring back when lightly touched.

Step 10: Cool Remove from oven and let muffins rest in the pan for 5 minutes, then transfer to a wire cooling rack. Serve warm or at room temperature.

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Storage Instructions

Refrigerator: Store cooled muffins in an airtight container in the refrigerator for up to 5-7 days.

Freezer: Freeze muffins in a freezer-safe bag or container for up to 3 months. Thaw in the fridge or warm in the microwave for 15-20 seconds.

Freezing Batter: This recipe doubles well, and you can freeze the batter. Be sure to thaw out the batter in the fridge 1-2 days before using it. Baking as indicated in the above recipe.

Tips for the Best Banana Chocolate Chip Muffins

1. Use very ripe bananas: The browner and more speckled, the better. They're sweeter and easier to mash.

2. Don't over-mix: Once you add the flour, mix just until combined. Over-mixing develops gluten and creates tough, dense muffins.

3. Room temperature eggs: Let eggs come to room temperature for better mixing.

4. Customize your add-ins: Try adding 1/2 cup chopped walnuts, pecans, or a pinch of cinnamon for variety.

5. Test for doneness: Insert a toothpick into the center of a muffin. It should come out clean or with a few moist crumbs (not wet batter).

6. Fill cups consistently: Use a scoop or measuring cup for evenly sized muffins that bake uniformly.

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Recipe Variations

• Healthier version: Substitute half the all-purpose flour with whole wheat flour or oat flour

• Extra moist: Add 1/4 cup Greek yogurt or sour cream

• Vegan: Use flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water) and non-dairy milk

• Nut-free: Ensure chocolate chips are produced in a nut-free facility

• Extra chocolate: There are two options here: Option 1: Increase chocolate chips to 1/2 cup. Option 2: Mix 2 tablespoons cocoa powder and coffee together. Add the cocoa and coffee mixture to the batter for a deep fudge taste we all know and love.

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Troubleshooting Common Banana Muffin Problems

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Frequently Asked Questions (FAQs)

Can I use frozen bananas for banana chocolate chip muffins?

Yes! Frozen bananas work excellently for this recipe. Thaw them completely and use all the liquid that accumulates—it adds extra moisture and flavor. The bananas will be very soft and easy to mash after thawing.

Why are my banana muffins dense and not fluffy?

The most common cause is over-mixing the batter after adding the flour. Mix only until the flour is just incorporated—a few lumps are fine. Over-mixing develops gluten, which makes muffins tough and dense instead of light and tender.

How ripe should bananas be for muffins?

The riper, the better! Look for bananas with lots of brown spots or even completely brown peels. Very ripe bananas are sweeter, easier to mash, and provide more banana flavor. If your bananas aren't ripe enough, you can speed up the process by placing them in a paper bag for 1-2 days.

Can I make banana chocolate chip muffins without eggs?

Yes, you can make egg-free banana muffins. Replace each egg with one of these options:

• Option 1: 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 minutes)

• Option 2: 1/4 cup unsweetened applesauce

• Option 3: 1/4 cup mashed banana (in addition to the 3 bananas in the recipe)

How do I store banana muffins to keep them moist?

Store completely cooled muffins in an airtight container. Keep them in the refrigerator for 5- 7 days. For longer storage, freeze muffins in a freezer-safe bag for up to 3 months. To maintain moisture, you can place a paper towel in the container to absorb excess condensation.

Can I freeze banana chocolate chip muffins?

Absolutely! These muffins freeze beautifully. Cool completely, then place in a freezer-safe bag or container with parchment paper between layers. Freeze for up to 3 months. Thaw in the fridge the day before or microwave for 20-30 seconds for a warm, freshly-baked taste.

How long do banana chocolate chip muffins last?

• At room temperature in an airtight container: 2-3 days.

• In the refrigerator: 5-7 days.

• In the freezer: up to 3 months.

Can I double this banana muffin recipe?

Yes! This recipe doubles easily. You can either bake all the muffins at once (using multiple pans) or freeze half the batter for later. Frozen batter can be baked directly from frozen—just add 3-5 extra minutes to the baking time.

What can I substitute for oil in banana muffins?

You can replace oil with:

• Melted butter (for richer flavor)

• Unsweetened applesauce (for a lower-fat option, though muffins will be slightly less moist)

• Greek yogurt (reduces fat and adds protein)

• Melted coconut oil

Why did my muffins sink in the middle?

Muffins can sink for several reasons:

• Oven temperature too low (use an oven thermometer to verify)

• Opening the oven door too early (wait at least 15 minutes)

• Over-mixing the batter

• Too much leavening (baking soda)

• Underbaking

Can I make these muffins healthier?

Yes! Try these healthier swaps:

• Replace half the all-purpose flour with whole wheat or oat flour

• Reduce brown sugar to 1/3 cup

• Add 1/4 cup Greek yogurt for protein

• Use dark chocolate chips (higher in antioxidants)

• Add ground flaxseed or chia seeds (1-2 tablespoons)

What size muffins does this recipe make?

This recipe yields:

• 12 regular-sized muffins (using a standard 12-cup muffin pan)

• About 24 mini muffins (using a mini muffin pan)

• About 6 jumbo muffins (bake for 25-30 minutes)

Can I add nuts to banana chocolate chip muffins?

Definitely! Chopped walnuts or pecans (1/2 to 3/4 cup) pair beautifully with banana and chocolate. Fold them in along with the chocolate chips. For nut allergies, these muffins are naturally nut-free without additions.

How do I know when banana muffins are done baking?

Muffins are done when:

• A toothpick inserted in the center comes out clean or with a few moist crumbs

• The tops are golden brown and spring back when gently pressed

• They've baked for 18-22 minutes at 350°F

• The edges are just starting to pull away from the pan

Can I use whole wheat flour instead of all-purpose flour?

Yes, but with adjustments. For best results, replace only half the all-purpose flour with whole wheat flour (1 cup of each). Using 100% whole wheat flour will make the muffins denser and heartier. You may also want to add an extra tablespoon of milk to compensate for whole wheat's higher absorption.

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Nutritional Information (Per Regular Muffin, Approximate)

Serving Size: 1 muffin (approximately 85g)

• Calories: 210

• Total Fat: 11g (14% DV)

  • Saturated Fat: 2g

• Cholesterol: 35mg (12% DV)

• Sodium: 150mg (7% DV)

• Total Carbohydrates: 27g (10% DV)

  • Dietary Fiber: 1g (4% DV)

  • Total Sugars: 12g

    • Added Sugars: 8g

• Protein: 3g (6% DV)

• Potassium: 150mg (3% DV)

Estimated Cost Breakdown:

• Cost per batch (12 muffins): ~$6.00

• Cost per muffin: ~$0.50

• Main cost drivers: Eggs, chocolate chips, bananas

Note: Nutritional values and costs are estimates and will vary based on specific ingredients and brands used. Percent Daily Values (DV) are based on a 2,000 calorie diet.

Why These Muffins Are More Than Just a Recipe

Banana chocolate chip muffins are about more than satisfying a sweet craving—they're about creating small moments of joy. They're simple enough for children to help stir together, quick enough for last-minute baking, and delicious enough to become a beloved family favorite.

The next time you spot those speckled bananas on your counter, don't let them go to waste! Transform them into something warm, delicious, and wholesome.

Happy baking!

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Did You Make This Recipe?

We'd love to hear from you! Please leave a ⭐ star rating and comment below to let us know how your muffins turned out. Did you make any substitutions or additions? Share your tips and photos with us!

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📌 Pin it for later: Save this recipe to your Pinterest boards for easy access when those overripe bananas appear on your counter.

Recipe Category: Breakfast, Snack, Dessert
Cuisine: American
Diet: Vegetarian
Skill Level: Beginner
Equipment Needed: Mixing bowl, muffin pan, measuring cups and spoons, fork, stand mixer (optional) or electric mixer (optional)

Related Searches: banana bread recipe, chocolate chip muffins, healthy breakfast muffins, banana oat muffins, easy muffin recipes, banana recipes, freezer breakfast ideas

Pumpkin choc chip muffins - the perfect fall muffins

These are simply the BEST pumpkin chocolate chip muffins I have ever had!

There’s nothing quite like the comforting aroma of pumpkin spice drifting through the kitchen—and these pumpkin chocolate chip muffins deliver that cozy goodness in the simplest, most delicious way. Soft, tender, and dotted with melty chocolate chips, they’re the kind of muffin that feels like a warm hug, whether you’re enjoying one on a crisp fall morning or baking a batch any time you want something nourishing and comforting.

Perfect fall staple!

What makes these muffins so special is how naturally wholesome and tender they are. Pumpkin purée adds incredible moisture and brings a boost of vitamins, while warm spices like cinnamon and pumpkin spice give each bite that familiar, cozy flavour we all love. Combined with pantry staples and a sprinkle of chocolate chips for just the right amount of indulgence, these muffins come together easily—no fuss, no complicated steps, just simple ingredients you can feel good about eating.

You have to try these. They’re delicious!

They’re perfect for my busy family. Bake a batch on the weekend, and you’ll have quick breakfasts, school snacks, or afternoon pick-me-ups ready to go all week long. They’re soft enough for little ones, hearty enough to keep everyone satisfied, and sweet enough to feel like a treat without going overboard. Plus, they freeze beautifully, making them a reliable go-to whenever life gets busy.

The ultimate pumpkin chocolate chip muffins!

But beyond their convenience and wholesome ingredients, these pumpkin chocolate chip muffins offer a little moment of joy—something warm and homemade to slow you down and brighten your day. Whether you’re stirring the batter with kids, sharing them with friends, or enjoying one quietly with your morning coffee, these muffins bring comfort in every bite.

So grab that can of pumpkin, pull out your favorite spices, and get ready to fill your home with the scent of something cozy and delicious. These pumpkin chocolate chip muffins are sure to become a family favorite—season after season.

Pumpkin muffin dotted with melty chocolate chips. They’re warm and inviting. Its no wonder the whole family loves them!

Recipe Card

Ingredients:

• 2 eggs

• 1 cup pumpkin puree

• 1 tsp vanilla extract

• 1/2 cup milk

• 1/2 cup neutral oil (I like using canola or vegetable oil)

• 1 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp table salt

• 2 tsp ground cinnamon

• 1 tsp pumpkin pie spice

• 1/3 cup brown sugar

• 1/3 cup granulated sugar

• 1 3/4 cups all purpose flour

• 1/3 cup choc chips

Instructions:

1. Pre-heat the oven to 350F.

2. In a mixing bowl, or a stand mixer, add the eggs, vanilla, pumpkin purée, milk and oil. Mix well.

3. Add in the baking soda, baking powder, brown sugar, granular sugar, salt, cinnamon, pumpkin spice mixture. Mix well.

4. Be attentive in this next step, where the flour is added. It’s important not to over mix the flour in order for the muffins to have a good texture. Add in the flour, and mix until the flour has just about mixed in, but stop as soon as its completely mixed in.

5. Fold in the chocolate chips. That’s it, the batter is done!

6. If using a regular muffin pan, use a 1/4 cup to scoop the batter over muffin. If using a mini muffin tray, use a 2 tbsp measuring spoon to fill your muffin tray.

7. Bake for 18-22 minutes, until a toothpick inserted comes out clean, and remove from oven. Let rest for a few minutes before serving.

8. Once cooled, muffins should be kept in the fridge for less than one week.

9. The muffins can also be frozen.

10. Ive also had success doubling this recipe and freezing the batter.

Enjoy!