Comments on: Sourdough Bagels

By: Sam Merritt

Sam Merritt — Tue, 07 Jul 2026 15:03:52 +0000

In reply to Alison Rotman. Thank you so much for trying my recipe, Alison! I'm so glad you enjoyed the bagels so much! :)

By: Alison Rotman

Alison Rotman — Tue, 07 Jul 2026 12:19:30 +0000

These are so delicious. They do take a bit of time, but so worth it! I mixed in Asiago cheese, and it was really good.

By: Sam Merritt

Sam Merritt — Mon, 13 Apr 2026 01:36:50 +0000

In reply to Janis. Thank you so much for trying my recipe, Janis! I'm so glad you enjoyed them! :)

By: Janis

Janis — Sun, 12 Apr 2026 22:05:43 +0000

these are very yummy!

By: Sam Merritt

Sam Merritt — Thu, 26 Feb 2026 02:35:53 +0000

In reply to Anna. Hi Anna! You will want to use it when it reaches that peak doubled in size point. :)

By: Anna

Anna — Fri, 20 Feb 2026 06:30:07 +0000

Quick question – what do you consider an active sourdough starter for this recipe? I store mine in the fridge and it usually takes 3-6 hours to start getting bubbly after a feeding, and much longer than that to double in size. I’m fairly new to using sourdough starter so I appreciate your guidance!

By: Sam Merritt

Sam Merritt — Tue, 17 Feb 2026 18:18:09 +0000

In reply to Jan Sottile. Hi Jan! You need that yeast so you want it to be active and bubbly. I wouldn't recommend using discard.

By: Sam Merritt

Sam Merritt — Mon, 16 Feb 2026 03:01:34 +0000

In reply to SILVANA REGINA CATANI. Hi Silvana! I do have a bagel recipe that uses yeast that you could try. )

By: SILVANA REGINA CATANI

SILVANA REGINA CATANI — Fri, 13 Feb 2026 17:44:13 +0000

Qual seria a substituição do souerdough por fermento biológico?? É possível trocar? Qual quantidade?

By: Jan Sottile

Jan Sottile — Thu, 12 Feb 2026 16:17:44 +0000

good morning Sam,
can you use your discard for the bagels