Authentic Bakery Bagel Recipe Guide | Master Recipe + Sourdough Version | Pro Techniques & Long Fermentation

Looking to make REAL bagels like a professional New York bakery? This guide gives you everything you need to master authentic bagel-making using traditional long fermentation techniques and a professional bakery workflow — not a shortcut, soft, same-day recipe.

Designed for home bakers, cottage bakers, and bakery owners, this resource teaches you how to create chewy, golden-crusted bagels with that signature bakery bite. Inside, you’ll find both a master yeast-based recipe and a naturally leavened sourdough version, along with detailed science, troubleshooting, and professional adaptations.

WHAT’S INCLUDED

✔ Master Bagel Recipe (Traditional Yeast-Based)

• Proper hydration ratios, flour selection, gluten development, and boiling method.

✔ Sourdough Bagel Version

• Adapt the recipe with an active starter, adjusted hydration, and fermentation times.

✔ Professional Bakery Process

• Multi-day cold fermentation method (12–48 hours) for superior flavor and chew.

✔ Boiling & Baking Methods

• Why traditional bagels must be boiled, plus tips for crust perfection.

✔ Flour, Hydration & Ingredient Science

• Learn how different flours and hydrations affect chew and density.

✔ Bagel Boards & Deck Oven Tips

• Professional workflow explained, with DIY adaptations for home bakers.

✔ Troubleshooting & Adjustments

• Why bagels turn out too soft, too dense, or flat — and how to fix them.

✔ Experimentation Guide

• Adjust hydration, boiling time, and fermentation length to build your perfect bagel.

✔ Bagel Variations

• Whole wheat, rye, Montreal-style, honey-boiled bagels, and more.

IMPORTANT NOTES BEFORE PURCHASING

⚠️ This is not a same-day recipe. Authentic bagels require cold fermentation (12–48 hours) for proper texture and flavor.
⚠️ Expect a long-process, precision-based method — this is artisan baking at its finest.
⚠️ A stand mixer is strongly recommended due to the stiff, low-hydration dough. Hand-kneading is possible but challenging.
⚠️ Metric-first development: Recipes were written and tested exclusively in grams/milliliters. US cup conversions are included as courtesy, but for accuracy, always use a digital scale.

FORMAT

• Instant Digital Download (PDF)

• No physical product will be shipped

• Due to the nature of digital products, no refunds are available

TERMS OF USE

• For personal or business baking only.

• You may not resell, post, or distribute this file, including recipes and techniques.

• Please direct others to purchase their own copy — this guide represents extensive research, testing, and professional bakery experience.

WHO THIS IS FOR

• Home bakers ready to master a true bakery-style bagel.

• Cottage bakers seeking a professional process to add bagels to their menu.

• Bakery owners looking for a versatile, reliable, professional bagel base recipe.

✨ Expect chewy, golden, authentic bagels that rival the best of New York — created with time, patience, and professional technique.