#5 Bake the Best Bagels

Take your bread baking skills to a new level with a variety of delicious sourdough and yeast bagels.
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  • Lectures 40
  • Length 2.5 hours
  • Skill Level All Levels
  • Languages English
  • Includes Lifetime access
    30 day money back guarantee!
    Available on iOS and Android
    Certificate of Completion
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About This Course

Published 12/2015 English

Course Description

Edited: Updated January 2016

This course, "Bake the Best Bagels" will cover several different types of bagels including:

  • Sourdough Sesame Water Bagels
  • Sourdough Honey Egg Bagels
  • Hybrid Onion Poppy Seed Bagels (bagels made with sourdough and commercial yeast)
  • Sourdough Whole Wheat Cinnamon Bagels

You will learn different methods of making the bagels, including overnight bagels and one day bagels, bagels made with a mixer and bagels made by hand with dough folding.

We will cover bagel water baths and washes as well as different toppings and methods of toppings.

You will also learn how to make your own sourdough starter, easily with a day by day method. Sourdough baking has never been so much fun!

Join me and bake up a batch of the best bagels! You will never again wonder what to make for breakfast or what food is best to take while traveling...bagels, of course!


by Toni

Another Win!

I've taken most of Teresa's Sourdough classes. Not only are the classes very well taught, the results have been consistently successful and she's extremely responsive to posted questions (a few hours or less). For a new baker these nuances add to my confidence and encourage me to explore new baking territory. I never considered baking bagels until Teresa published her latest video course. I don't think I'll ever purchase bagels again!

This course published Dec 2015

What are the requirements?

  • The basic equipment and how to make your own starter are covered in the course. You will need a kitchen scale that does metric.

What am I going to get from this course?

  • Learn how to bake the best bagels!
  • Have a better understanding of the types of flour and ingredients that are best for baking bagels with.
  • Know how to make egg bagels, water bagels and hybrid bagels (bagels made with both sourdough and commercial yeast).
  • Understand different methods for mixing and dough development.
  • Have several bagel formulas (recipes) to choose from plus an e-book about sourdough starters and motherdoughs.
  • See different types of bagel washes and toppings.
  • Learn how easy it is to bake your own handcrafted delicious bagels.
  • Know a little bit about the history and fun facts about bagels.

Who is the target audience?

  • Anyone with a basic understanding of how to use a kitchen and bake should take this course.
  • Students who have never used sourdough before will be able understand how to use it by the end of the course and will have made their own sourdough starter.

What you get with this course?

Not for you? No problem.
30 day money back guarantee.

Forever yours.
Lifetime access.

Learn on the go.
Desktop, iOS and Android.

Get rewarded.
Certificate of completion.


Section 1: Beginning with Bagels

Hello and welcome to "Bake the Best Bagels." Find out what you need to do to get started baking the best bagels.


Just a small amount of bagel history and fun facts!


You will need to make or obtain your own sourdough starter. Find out how in this lecture.


In this lecture you will be able to download a 29 page e-book, "Make Your Own Sourdough Starter." It will show you not only how to make a starter but how to care for it and store it as well. It will also show you how to make different types of motherdough, which is a type of pre-ferment.


Find out about ingredients and what you might need for baking sourdough bagels


Let's talk about what kind of kitchen equipment you might find handy while making bagels and we'll talk a little bit about measuring your ingredients.

6 pages

This lecture is so you can access a glossary for sourdough and baking terms that bakers use. It is also downloadable in the resource section of this lecture.

Section 2: Water Bagels

This is the formula for making six Sesame Water Bagels, it is easy enough to double and make a dozen bagels.


Gather together the ingredients and mix up some bagel dough!


After mixing the dough, ferment (bulk ferment) the dough and fold it to give the dough strength.


Now that the bulk ferment is done let's pre-shape our bagels.


It's time to do a final shape and proof our water bagels.


Bagels are known for their chewy texture, they get that by a boiling water bath. So let's get them into their bath and then the oven!


The finished bagels are so beautiful... and tasty! Time to slice into one and see what the crumb looks like.

Section 3: Egg Bagels

This formula for egg bagels is a bit different than the water bagels. Egg bagels are softer and more colorful. The shaped bagels are fermented overnight in the refrigerator, making this a two day bake formula.


We're going to make up some egg bagels, let's mix the dough!


After mixing comes bulk ferment and dough folding for dough development.


It's time to divide and pre-shape our bagels.


Let's do the final shaping of the bagel and allow them to proof.


See how to boil and then bake the first four Egg Bagels.


Finish boiling the rest of the Egg Bagels.


After boiling the bagels, bake them to a glossy brown and then slice them open and enjoy!

Section 4: Hybrid Bagels - Made with Sourdough and Commercial Yeast.

This is the formula for making Onion Poppy Seed Bagels using sourdough AND commercial instant yeast. I also used a mixer for this formula.


This formula uses commercial yeast as well as sourdough, prepare the commercial yeast by proofing it and toast the onion flakes for better flavor.


This formula is a hybrid of sourdough and commercial yeast, it also uses a mixer to mix the dough. In this video see the ingredients being scaled and the dough being put together.


It's time to divide the dough into eight pieces and pre-shape.


Let's pre-shape our bagels, see a demo for two different methods.


It's time to boil and top your bagels.


Bake at 425F/218C for 20 minutes, turning the pan halfway for even browning. Then get the next four bagels into the water bath.


Time to finish up our Onion Poppy Seed Bagels

Section 5: Whole Wheat Bagles

These delicious bagels are made with a mix of whole wheat and bread flour, cinnamon and raisins. This formula will make six large bagels, double the amounts for a dozen yummy bagels.


Let's make some super delicious Whole Wheat Raisin Bagels. In this lecture see how the ingredients are added and the dough is mixed.


The dough isn't done bulk fermenting, it needs a bit more time to warm up and get bubbly.


Now that the bulk ferment is done and the raising are mixed in, it's time to divide the dough and pre-shape the bagels


Let's finish shaping the Whole Wheat Raisin Bagels.


Time to get the bagels into their boiling water bath and then into the oven... can't wait to eat some bagels!


See the finished bagels after baking and watch me slice and eat one! Yum!

4 questions

This is a fun quiz about bagels.

In this lecture you can find discount coupons to my other sourdough baking courses and links for finding me on the web, on Youtube and on Facebook.

This lecture contains all of the downloadable resources for the whole course. Look in the resource area.


Thank you so much for taking my course!

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Instructor Biography

Teresa L Greenway, Bread Baker, Sourdough Baking Teacher, Author, Blogger

Teresa loves teaching serious home bakers, how to bake sourdough bread! She worked at two different bakeries besides baking at home for over 40 years. Thirteen years ago, she built a business (Northwest Sourdough) around teaching others how to bake real sourdough at home. She published a four volume book called, "Discovering Sourdough," and another baking book, "Make Your Own Sourdough Starter." Teresa also published her memoir titled: "Reach for Joy," under the pseudonym, TL Reys. 

Her Bread Recipes and Formulas from her books and blog have been featured on TV and spread all around the world through online forums, her active Facebook group, Perfect Sourdough, Youtube channel and her site, Northwest Sourdough.

Northwest Sourdough is featured in the resource section of Peter Reinhart's book," Artisan Breads Every Day." Teresa was also one of the photographers for "The Grain Gathering" in it's early years when it was called, "Kneading Conference West." She has been featured in numerous articles, magazines and interviews. She was selected as one of the top ten Udemy instructors in 2015.

Most of all, Teresa loves to see YOU pull a crispy, crusty, holey sourdough loaf from your own oven! Yes, you can learn to bake the best bread in the world!

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