I spent Sunday afternoon in La Victoria Bakery's industrial kitchen! La Victoria Bakery has been a staple in the Mission for 60 years and makes amazing pan dulces.

They also let other bakers use their amazing kitchen. This is how I ended up making bagels with my baking class partner, Sonja, through a Sour Flour class.

The art of bagel making can be elusive. Though it only has three ingredients, getting the right consistency is...tough. Over the past year I have been working more with pastry dough and gentle kneading is required. Not so with bagel dough. You need seriously strong hands.  Here is some of the low-down I got from Danny, Founder of Sour Flour.

Bagels are made from starter (a piece of dough in which yeast continually grows by adding flour and water to it daily), high gluten flour, and salt- That's it. It's best to measure with a scale but Danny says, "If not, a cup of flour is usually around 125g, water 225g."

Six bagels can be made from 500g of dough. "The trick is to divide your ingredients by the total dough percentage." Flour is marked at 100%, hydration (water) at 54%, and salt at 2%. So the total for the flour is 1.562. (Wow, this not me talking math, it's Danny via email.)

500g/1.562=320g of flour
320g x .54=173g of water
320g x .022=7g of salt
and 5g of starter
(You will also need baking soda to put in the boiling water)

I was going to send you to a link now that explains, simply, how to make bagel dough, but apparently there is nothing out there...So, just go take Danny's class or try to figure it out in your kitchen and don't be fooled by other recipes that call for other ingredients!

This bagel dough kind of went to hell & back before being boiled & baked...


  1. this is awesome. i never knew algebra would come in handy for bagel making! how did your's turn out?

  2. The dough I made in class, I basically destroyed before baking so they were a bit tough, but my starter is finally ready to make a batch on my own...


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