This recipe requires an active sourdough starter.

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This is a recipe from King Arthur Flour. It comes with the sourdough starter that can be ordered from them as well as finding it online in their website. It is a very good base recipe for making sourdough breads.Maintaining a proper sourdough starter is definitely a commitment. If you keep starter out at room temperature you will have to feed it every day. If you keep it refrigerated like I do, you will only have to feed it once a week to maintain it however you have to remove from fridge and feed it at least 8 to 12 hours before you want to make bread with it. And with both ways; always feed after use.Making a starter from scratch takes a lot of time before you can use for first time. I suggest getting a few ounces of a established starter from someone who has one already or order it from King Arthur Flour.Sourdoughs have different flavors depending on where you live. The sourdough bread I make in New York will taste different than a sourdough made in San Francisco.

This recipe right now is for personal reference while I'm working on breadmaking - there are plenty of great online sources regarding creating a sourdough starter, baker's percentages/ratios, how to perform stretch-and-folds, etc that I may link later.

I like chewy bagels, but I like soft and dense ones as well. These bagels can be used in many ways and are easy to eat.They're also good for sandwiches.Cover the dough with a damp cloth from the first rising to the shaping stage (Since the rising time is not very long, it is technically called “floor time”). Cloth is not needed during the second rising.For a smooth finish, remove the trapped air out of the dough really well before shaping the dough. Recipe by Masacchi

I wanted to use all purpose flour to make bagels for sandwiches. I put this recipe together to use up some whole wheat flour and rye. It's also a reminder for me.I've adjusted the amount of water so that the dough is easy to knead. Hence, I don't think you'll have much trouble kneading it.You could either use fine or coarsely ground whole wheat and rye. Also adjust the time for rising to your preference. Recipe by geosmin

Recipe makes one large loaf of bread. Sourdough starters can be made at home or bakeries sometimes will give some of their starter away. I have a recipe for Sourdough starter if you're interested in making your own from scratch.Adapted from Bon Appétit test kitchen: It's alive with Brad, S2 • E8

I discovered that bagels made with natural bread starter or leaven came out shiny and smooth, and I wanted to create a recipe that really worked and made delicious bagels!Please adjust the baking time and temperature depending on your oven.Rising times vary depending on the season, so look at the dough to see when it's done rising! Recipe by Bakerykoro

Very soft sourdough bread with stylish angel shape.Use a hint of dry-yeast enable to cook faster:)

I love bagels but hate the additives of commercially prepared onesThis recipe will make 4 large bagels, you can double the ingredients to make 8

I like healthy bagels. I heard that the whole wheat ones are lower in calories I decided to give them a try.I often add dried fruits to reduce the amount of sugar but even plain these bagels are delicious because of the whole wheat flavor.If you have made plain bagels before this way is similar.You have to be careful about the amount of water and the amount of time for proving. The room temperature and humidity will affect them. Adjust the amount of water and proving time as it goes. You can easily decide the water content as you knead the dough. Recipe by Hakueidoll