Easy Sourdough Bagels : Perfect for Beginner Bakers! | Marceau Dauboin | Skillshare

Playback Speed

  • 0.5x
  • 1x (Normal)
  • 1.25x
  • 1.5x
  • 2x

Easy Sourdough Bagels : Perfect for Beginner Bakers!

teacher avatar Marceau Dauboin, Artisan Baker/Owner at The Yeastie Bois

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

    • 1.



    • 2.

      Sourdough Bagels Recipe Introduction


    • 3.

      First Dough Mix


    • 4.

      Stretch & Folds


    • 5.

      Bagel Dough Preparation


    • 6.

      Boil Your Bagels


    • 7.

      Bake Your Bagels!


    • 8.

      Sourdough Bagel Recipe Conclusion


  • --
  • Beginner level
  • Intermediate level
  • Advanced level
  • All levels

Community Generated

The level is determined by a majority opinion of students who have reviewed this class. The teacher's recommendation is shown until at least 5 student responses are collected.





About This Class

In this class you will learn the methods & techniques to make your very own Artisan Sourdough Bagels completely from scratch! This class serves as the perfect introduction to Sourdough Baking, with simple yet informative methods that you will keep throughout your Sourdough Baking Journey!

In this class, we will also be going over various beginner baking techniques such as Stretch & Folds, Dough Shaping & Overnight Proofing in order for you to achieve Sourdough Bagel Mastery!

Included in this class is also a free PDF guide containing all recipe Ingredients & Instructions for quick and easy reference.

All baking temperatures & measurements are provided in both Metric & Imperial units for complete ease of use.

Be sure to have your Sourdough Starter Ready because there is no better way to begin making Artisan Bagels than with this class!

Meet Your Teacher

Teacher Profile Image

Marceau Dauboin

Artisan Baker/Owner at The Yeastie Bois


Hi there, I'm Marceau! I am a half French, half South African 22 year old based in Cape Town, South Africa. I have been baking as a hobby from my teens up until 2019 when I opened my own Artisan Home Bakery called The Yeastie Bois.

Since then I have written 3 Cookbooks and have published over 16 classes on how to bake some of my favourite Breads, Meals & Desserts!

Doing this has allowed me to learn & share more about my passion for food that I could never have imagined possible and I am so incredibly humbled by the amazing support I have received over the years.

I truly cannot wait to embark with you on this amazing culinary journey together so I hope to be seeing you soon!


See full profile

Level: Beginner

Class Ratings

Expectations Met?
  • 0%
  • Yes
  • 0%
  • Somewhat
  • 0%
  • Not really
  • 0%

Why Join Skillshare?

Take award-winning Skillshare Original Classes

Each class has short lessons, hands-on projects

Your membership supports Skillshare teachers

Learn From Anywhere

Take classes on the go with the Skillshare app. Stream or download to watch on the plane, the subway, or wherever you learn best.


1. Welcome!: welcome to the Saudi masterclass on creating your very own sowed er bagels. My name is Masuda one and I have been baking sourdough bread and pastries from the age of 16. Up until last year, when I opened my very own autism home bakery called the East Boys. I love teaching sowed or baking to beginners, which is why I absolutely adore this recipe. I designed it so that the instructions and methods that you will be learning in the following seven lessons or as easy to digest as possible, even for new, comes with that said. However, while these methods are simple, they are essential to have in your baking repertoire, and you will be able to apply them to all of your future sowed of breads from the initial dough mix to gluten development. All aspects off baking Amazing sounder bagels are covered on all work towards the final, most rewarding step eating your delicious bagels. With this in mind, you will also be needing a powerful sour dough starter, which is why I've also created a dedicated sowed A starter Kloss, which only uses two ingredients that produces unparalleled baking results. You can find this class on my skill shape profile. And, of course, if you want to keep up to date with all of my classes and recipes, be sure to click the follow button above. But with that out of the way, if you're ready to jump into making your delicious, sounder bagels, I shall see you in the following lesson. 2. Sourdough Bagels Recipe Introduction: Welcome to the introductory lecture on one, the most famous breads in the world. The Sado Bagel. For this recipe, which makes four large bagels, you'll need 500 grams, or £1.1 off cake. Wheat flour. 250 grams, or £0.55 of water, 10 grams or 0.0 £22 of salt and 150 grams or £0.33 off. Sado Starter, Remember to prepare started the night before using 30 grams, or 0.0 £66 on mature starter, as well as 75 grams or £0.17 off rife flour and water. Sado bagels are extremely delicious and perfect for any beginner due to their simplicity, and I am very excited to be sharing this first recipe with you. So with that said, I hope that you have enjoyed this lecture and I shall see you in the next one 3. First Dough Mix: Welcome to the DOE mixing lecture. To begin, you want to take out joint digital scale and then a large bowl. Por N 500 grams or 1.1 pounds of cake, wheat flour. You may also choose to use white bread flour if you prefer. Also make sure your ball is of adequate size. Or you may have some issues when mixing. Feel free to make yourself a cup of tea and then pour in 250 grams or 0.55 pounds of water. You may now fetch the sourdough starter that you prepared the night before. From there, such a scale to 0 and ensure that you have an adequately sized burden for your job sourdough starter. Once you have secured an adequately sized spoon, take out a 150 grams or 0.33 pounds of sourdough starter and place it in your bowl. Do however, remember to keep at least 30 grams or 0.066 pounds of sourdough starter that you may use it for another day. Now poor and ten grams or 0.022 pounds of salt. Remove your kitchen scales so that you have more space to work in and begin to make sure though with your hand ensuring that all ingredients are completely incorporated into your dough. You can also use a spoon to remove any access though that has been building up onto your fingers during the mix. Continue mixing until all ingredients have been completely incorporated into the dough. You may notice that your bagel, though it may have some imperfections that do not worry as this will be sorted out in the stretcher unfold process. Now place a damp cloth over your bowl and fold the sides over so that it does not jump over your work surface. Be sure to refresh your sourdough starter if you wish to use it on another day. I usually refresh my starter with 50 grams or 0.11 pounds of rye flour and the same amount of water. I hope that you have enjoyed the Saudis vague lecture. If you have any questions, do feel free to ask and I'll try my best to answer them as quickly as possible. Thank you very much for your time and I shall see you in the following lecture. 4. Stretch & Folds: welcome to the lecture on stretch and folds. To begin, pull one side of the door as far away from the center as possible before folding it over itself. Repeat this process around the entire door. This helps develop Britain, and it's what gives the bagels and all breads there consistency. Do your best to not tear the dough during the stretching process, as this will separate the gluten particles. Once you have completed this process all around the dough folded over itself and then using your palms, shape it into a tight bull by pulling the sides under the door. You may now notice that your dough is a lot smoother due to the stretch and folds from their place or dough into a ball and then cover it using a damp cloth again folded over itself so that it does not trip on your work environment. Put your bowl aside and leave it to rest for 15 minutes. Once the 15 minutes of complete, take your dough out of your bowl and repeat the stretch and fold. Process once again. When completed, your dough should now be extremely smooth due to the gluten development. Place it back into your bowl with a damp cloth and leave it to rest for three hours. With that said, I hope that you have enjoyed this lecture and I shall see you tomorrow in the next one. 5. Bagel Dough Preparation: Welcome to the lecture on bagel door preparation. Once order has rested for three hours, take it out of its bowl and acquire tool to cut it into four equal pieces. You may use a bench scraper, but I have found that spatula works just as well. Cut the door vertically and then horizontally, creating these pizza like shapes. Then pull all three corners of the dough over itself and shape it into an individual bull again. Usual palm to shape the dough into a ball by pulling the sides under themselves. Repeat this with all remaining pieces. Now, using your index finger, pierce a hole through the center off the big older, then using your other index finger, join it on the other side. Now begin rolling the door with or two fingers, creating a large hole through the center off the door. The whole will become a lot smaller over time, so do ensure that it is on adequate size again. Repeat this process with all bagel does. Now take out a baking tray and generously flowered surface. The doors do tend to stick during the fermentation process, so doing sure you flower the entire train. Gently place all bagel does on the tray, ensuring they have enough space between them to expand and rise during the bulk fermentation process once or does have bean evenly placed, cover them with plastic wrap or a damp cloth and leave them to rest in the fridge for a minimum off eight hours or overnight. If you choose to leave it overnight with the cloth, I would recommend rehydrating the towel before bed so that it doesn't dry out. This also applies to all future recipes. With that said, I hope that you have enjoyed this lecture and I shall see you tomorrow in the next one. 6. Boil Your Bagels: good morning and welcome to the lecture on boiling bagels, which is an essential component in creating their signature chewy texture. You may begin by taking your bagels out of your fridge and removing the damp cloth, then acquire an adequately sized pot to boil your bagels in. You may use a small one, such as this, but in order to cook two or more bagels at a time, you may need to use a larger part, such as this one. Now fully apart, about halfway with water and place it on your stove on medium heat. I'd also recommend putting a lid on your part so that it reaches a boil faster while waiting for your water to come to a boil. You may also preheat your oven to 230 degrees Celsius or 446 degrees Fahrenheit. Wait for your water to come to temperature and then adjust the heat to a light boil when handling the bagels. From now on, I would recommend using a slotted spoon or some sort of metal strainer, such as this one. The reason for this is so that you do not accidentally scoop up large amounts off boiling water while trying to remove the bagels from the pot without tearing the dough. Remove a bagel from your baking tray and place it on a metal strainer before dropping it into your boiling pot. If you have enough space in your pot, repeat this process with the second dough and then put on a 52nd time. Once the time is over, journey, flip over all of your bagels so that they are facing the other side and reset a 52nd time. In the meantime, put a dry towel in an empty space so that you have an area to drop your wet bagels. Once your second time has gone off, remove your bagels from the pot and place them flour side down on your dry cloth. You can now see the importance of using a strainer to remove your bagels from the pot. It just makes the process a lot easier if you do not have to deal with boiling water. Now repeat this process with all remaining bagel Does. As you can see, your bagel should have enough space to not overlap each other in the pot. Do remember to flip your bagels once the 1st 52nd timer is complete and then gently remove them after the second. Allow your bagels to call for approximately five minutes to let the excess water evaporate . I hope that you have enjoyed this lecture and I shall see you in the next one. 7. Bake Your Bagels!: Welcome to the penultimate baking lecture in the Sado Bagel recipe. Be sure to grab yourself a cup of tea and let's begin by generously Reef. Lowering our baking tray, as bagels do, tend to stick while placed in the oven. Now put down your boiled bagels onto the tray, making sure that they are evenly spaced. They will expand in the oven, so do ensure that they have adequate room to do so. Take out a small bowl and crack one small egg into it. Now, with a pastry brush, whisk the egg until it is completely mixed. Once complete, apply a generous coating of egg. Wash onto all of your bagels. But be mindful of not drowning their centers as it may become too wet to bake during the step. You may also apply various bagel toppings, such a seeds or grains. Let the egg wash. Circuit your door for 1 to 2 minutes when your oven has preheated placed the baking tray into a high rack in your oven at 230 degrees Celsius or 446 degrees Fahrenheit for 15 to 20 minutes or until golden brown. With that said, I hope that you have enjoyed this lecture and I shall see you in the next one 8. Sourdough Bagel Recipe Conclusion: Welcome to the final extra in this recipe and congratulations on completing your first sowed er bagels. Once the 15 to 20 minute break time has been completed, remove your tray from the oven. Although it may be very tempting, do not try. Touch the bagels without protection for at least five minutes. Letting them rest for this time also allows your inner door to fully develop and be as perfect as possible. Bagels are absolutely delicious bread and are perfect for any sort of sandwich, but I personally enjoy the most on their own with a generous spreading off salted butter. With that said, do you remember that this recipe is also available in pdf form as an additional resource for quick and easy reference? Let me know if you have any thoughts or questions on this recipe, and please do give this course aerating. If you have enjoyed it so far. Next up is a very exciting recipe. The beginner sowed or bread. Thank you so much for your time and I shall see you in the following lecture