🍞 KneadyMoms
Where Sourdough Meets Real Life

Hey there,

Let’s make bagels. Real bagels. The kind with a shiny crust, chewy interior, and that unmistakable bagel-ness.

Sourdough bagels are superior to yeasted ones. More flavor, better texture, longer shelf life. And the process is actually simpler than bread.

Reading time: 5 minutes. Bagel-making time: Less intimidating than you think.

🥯 THE KNEADY HACK: Boiling Creates the Crust

The question everyone asks: Why boil bagels before baking?

The science:

Boiling gelatinizes the starches on the surface. This creates a barrier that:
• Prevents excessive oven spring (keeps bagels dense and chewy, not airy)
• Creates that shiny, slightly crispy exterior
• Gives bagels their distinctive texture

Traditional method: Boil in water with malt syrup or barley malt.

Shortcut that works: Boil in water with honey or brown sugar.

Skip the boiling? You’ll get bread rolls shaped like bagels. Not actual bagels.

🥯 RECIPE: Classic Sourdough Bagels

🧂 RECIPE: Everything Bagel Seasoning

Store-bought is fine, but homemade is better (and cheaper).

INGREDIENTS:

• 2 tablespoons sesame seeds
• 2 tablespoons poppy seeds
• 2 tablespoons dried minced onion
• 2 tablespoons dried minced garlic
• 1 tablespoon coarse sea salt
• ½ tablespoon black sesame seeds (optional, but looks cool)

METHOD:

Mix everything in a jar. Done.

Storage: Airtight container at room temp for up to 3 months.

Usage: Sprinkle liberally on wet bagels before baking. Also great on avocado toast, cream cheese, roasted vegetables.

🎯 SHAPING TIPS FOR PERFECT HOLES

The problem: Holes close up during proofing or baking.

Solutions:

• Make the initial hole BIGGER than you think (2-3 inches)
• Don’t over-proof (bagels should be puffy but not doubled)
• Handle gently after shaping
• Some closure is normal—bagels aren’t donuts

Misshapen bagels still taste amazing. Your family won’t care if they’re not perfectly round.

❄️ FREEZING BAGELS

To freeze:
Let cool completely. Slice in half (makes toasting easier later). Wrap individually or in pairs. Freeze in a bag.

To use:
Toast directly from frozen. They’ll taste freshly baked.

Shelf life:
Frozen: 3 months
Room temp: 2-3 days
Refrigerated: Do not refrigerate (makes them stale faster)

💬 COMMUNITY SPOTLIGHT

Lauren from New York (yes, THAT New York) grew up on NYC bagels. She was skeptical sourdough could compete. ‘I was wrong. These are chewier, more flavorful, and I know exactly what’s in them. We make a double batch every Sunday. Monday breakfast: toasted bagels with cream cheese and smoked salmon. YUMM!

⚡ QUICK WINS FROM THE COMMUNITY

• Freeze shaped, unboiled bagels—boil and bake fresh from frozen (from Margo H)

FINAL RISE

Homemade bagels are one of those things that seem impossible until you do it once.

Then you realize: this is just dough shaped into a ring and boiled. You can absolutely do this.

Your first batch might not be Instagram-perfect. They might be lumpy or have closed-up holes. But they’ll taste incredible.

Until next Tuesday,

Leah + The KneadyMoms Community

P.S. What’s your go-to bagel topping combination? Cream cheese and lox? Butter and jam? Just plain? Reply and share!