09/26/2026
When I first started making sourdough bagels, every recipe I tried recommended a short 30–60 minute second proof. Maybe 2hrs max.
My first bagels came out pale, flat, and honestly… not at all what I was hoping for. I didn’t make them again for a long time because I genuinely thought those beautiful, puffy, golden-brown bagels just weren’t possible with just sourdough.
Looking back, I realize I just didn’t know enough yet.
Almost three years later, I decided to give sourdough bagels another try. This time, I understood how much time sourdough needs to properly proof, and I started letting my bagels go anywhere from 6–8 hours, adjusting for Michigan’s ever-changing September weather.
The difference has been incredible. 🥹 These are the puffy, blistery, golden-brown bagels I was trying to make all those years ago.
So if something you’re making isn’t turning out the way you hoped, don’t assume you can’t do it. Sometimes you just need more time, more experimenting, and a little more experience.
Keep trying. Keep learning. Keep experimenting. You’ve got this. 🤍
