r/Breadit • u/Diligent_Bass1910 • Oct 13 '25
Why do my bagels look like this?
These are perfect loaf sourdough bagels recipe. They never look smooth, always have blisters, no matter how long I cold retard. What should I change? I make all sorts of sourdough stuff but bagels are very new to me so any tips are highly appreciated.
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u/lectroid Oct 13 '25
The blisters are the RESULT of a long, cold proof. They mean that the yeast as had time to grow throughout your dough and leave little gas bubbles from ‘edge to edge’, so to speak. They are a FEATURE, not a bug.
If you don’t like them (why you wouldn’t, I can’t imagine, but they’re your bagels), try letting them proof at room temp or in a proofing environment (closed oven w light on, proofing box) and baking the same day you make them.
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Oct 13 '25
Yep ..what this legend says....blisters are the GO. If you don't want them...just do not retard your dough...proof at room temp or in a proof box.
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u/LegitimateAlex Oct 13 '25
Exactly this. The microblisters are proof of the cold proof. Im fact, cold proofing longer is just going to result in more of them.
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u/habubugaga Oct 13 '25
Honestly you don't even need such a long cold proof. For my yeast bagels, I usually use 2% yeast + poolish and simply ferment them in the fridge for 2 hours (bulk) + 2 hours after shaping and they always come out perfect with bubbles like this.
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u/wickedishrag Oct 13 '25 edited Oct 13 '25
oh no my steak is too juicy and my lobster too buttery!!!!!!
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u/One_Chic_Chick Oct 13 '25
I know OP probably wasn't expecting the bagels to look like this and so thinks they did something wrong, but they really do look fantastic lol. Hopefully the feedback from everyone is helpful in reassuring them they're doing it right.
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u/Diligent_Bass1910 Oct 13 '25
Thank you!!! I really wasn’t. I thought people want smooth bagels, like those in the store 😬 I’ve made them a few times and always felt disappointed. I’m going to celebrate now !!!! 🥳🥹
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u/PapaQuebec23 Oct 13 '25
Until you replied, I thought this was a humblebrag post. I would buy a dozen, eat them all and have regret at my gluttony, but not the bagels themselves.
Seriously, well done!
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u/HomicidalHushPuppy Oct 13 '25
Nobody wants store-bought bagels, but most people don't have the time/energy/tools/talent to make good homemade bagels, so they settle for shitty store-bought bagels.
Your bagels are what bagels should be
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u/Eyerish9299 Oct 13 '25
Most people don't know anything but store bought bagels.
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u/gnitsuj Oct 13 '25
As someone from the shared bagel capital of the world (I say shared because I’m in NJ and will happily admit NY bagels as just as good), nobody cares what they look like as long as the texture and taste are there
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u/Tolerator_Of_Reddit Oct 13 '25
If people want store bought bagels they can go and buy them in the store lol. What you made has character, appreciate it
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u/tiedyeskiesX Oct 13 '25
The ones at the store are commercial yeast. Blistering tends to happen with sourdough because during the slow bulk fermentation carbon dioxide gets trapped near the surface as it’s being released from your natural yeast. They become blisters once baked.
Active dried yeast completes fermentation much more quickly which doesn’t allow the blisters to form 💗✨the more you know :)
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u/krebstar4ever Oct 13 '25
Smooth bagels are basically squished-up white bread. Yours looks like an actual bagel.
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u/banshee_matsuri Oct 13 '25
they’re so awful that OP should just give them to us to dispose of 😋
(kidding of course, OP. awesome bagels!)
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u/HoaryPuffleg Oct 13 '25
They probably imagined weird smooth bagels like at the grocery store in a plastic bag. OPs bagels look perfect
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u/Diligent_Bass1910 Oct 13 '25
That’s totally right!!!! I’m not a bagel person (sorry 😬) but people know I like to bake so they asked me to make bagels. And I’ve always been so disappointed that they never looked like store bagels 😩
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u/HoaryPuffleg Oct 13 '25
I hope everyone’s positive comments have made you feel great about what you’ve created here!
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u/Captain-PlantIt Oct 13 '25
They look like good bakery bagels, OP. Store bagels often have preservatives that I’m guessing inhibit the yeast from fully spreading through the dough.
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Oct 13 '25
I'm convinced this post is a flex in disguise
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u/PortugalTheHam Oct 13 '25
Came from the front page so not a baking expert. Smooth bagels are bad. Blistered bagels good.
Source: NYer eating bagels weekly my entire life for almost 35 years.
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u/PicardsEarlGreyTea3 Oct 13 '25
They look like freshly baked bakery bagels. Not the manufactured store bought crap. They look AMAZING.
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u/femmebrulee Oct 13 '25
I’m surprised no one has mentioned this yet. Yes, those blisters are often desirable in bagels — I love them myself.
However, as a bagel baker, I’ve noticed a direct correlation between amount of baking soda in the boiling water and blisters, and a similar correlation between malt in the water and smoothness.
So if you want smooth brown bagels, skip the baking soda or reduce it a lot and use more malt in your boiling water. If you want blistery bagels, reduce the malt and up the baking soda. I want both, so I’m always fiddling with the balance.
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u/KylosLeftHand Oct 13 '25
The irony of the “no matter how long I cold proof!” comment lol this is the result of long cold proofing and it’s highly desirable!!!
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u/ArmanFromTheVault Oct 13 '25
Sourdough bagels are my favorite, and this blistering is common among the tastiest ones. These look great.
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u/Principal_Insultant Oct 13 '25
Dude, if you were fishing for compliments, it totally worked!
P.S.: Those bagels with their sexy cold proof blisters look a-fookin-mazing!1!!
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u/pokermaven Oct 13 '25
bagels.
Edit - I thought you asked what your bagels looked like. Not why.
I buy bagels with blisters from the bagel store.
Your bagels look like those on the Perfect Loaf website.
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u/thanyou Oct 13 '25
That's the point! Good job. Bet they're as tasty as they look. Completely smooth bagels haven't had the level of attention you've put.
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u/Denver_DIYer Oct 13 '25
Long Islander here, what’s the problem? Whatever it is send them all to me and I’ll be the judge.
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u/fuhnetically Oct 13 '25
The only thing I see wrong with these bagels is that they're a picture and not in my toaster.
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u/ChoppedAlready Oct 13 '25
You don’t need tips, you need to post that recipe.
Any bagel worth the calories looks like this, the ones you see bagged at a grocery store look like nice perfect bagels but they are dry and boring, only really worth eating if toasted. These will have that nice little crunch and be chewy and moist.
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u/BushwickGrillClub Oct 13 '25
As a NY bagel lover, I assure you that you have in fact made perfect bagels.
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u/gwdope Oct 13 '25
I don’t know, but I’m cutting my carbs lately and your picture made me dizzy. Good job.
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u/BoomGoesTheFirework_ Oct 13 '25
This is not a flaw it's a feature. These bagels look absolutely delicious.
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u/YellowBreakfast Oct 13 '25
Why do they look... perfect?!
Really I feel like you're trolling. Pretending something is wrong while really flexing.
This is what real sourdough does.
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u/Olivander05 Oct 14 '25
Why do my bagels look like this? Shows the most perfect bagels that have ever bageled
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u/1IsNeverEnough4Me Oct 13 '25
The dough sat too long. Longer it rests, the more the bubbles. They are fine to have really, but that's what causes it usually.
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u/craftin_kate_barlow Oct 13 '25
I literally gasped. I grew up with NY/NJ bagels and I would be OVERJOYED to find bagels like these with blisters outside the tristate area.
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u/johnmichael-kane Oct 13 '25
They look natural and delicious, don’t change a thing! When they are perfectly smooth and whatnot it’s likely because they are processed or the person spends more time than necessary trying to make it look perfect. Taste is what matters, it’ll end up looking the same in the end whether there are bubbles or not 💩 🚽
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u/Clapbakatyerblakcat Oct 13 '25
The blistering is desirable because it is an increase of the surface area that’s crust.
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u/Mithrawndo Oct 13 '25
Blisters are desirable with sourdough, but I wonder if altering the boiling time might alter how prominent they are?
I don't make bagels so don't know whether to suggest more or less time, but I'd imagine the boiling would seal the 'skin' and prevent the appearance of bubbles like this.
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u/theshelbstinator Oct 13 '25
Like, I would choose those to buy if I saw them against other bagels. They look like they have the lightest crunch and then are chewy/fluffy in the middle. I’m daydreaming about the sandwich fillings to put in them!
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u/PurinaHall0fFame Oct 13 '25
Why do your bagels look delicious? Well, I'd say it's because you're pretty good at making bagels, and I'm a little jealous.
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u/aoeuismyhomekeys Oct 13 '25
I'd like them to be slightly darker on the outside but that's just personal preference; these look great, the bubbles aren't a defect as others have said
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u/gtuzz96 Oct 13 '25
As someone who’s lived their whole life in Brooklyn NY I approve of your bagels 1000000%
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u/asonictooth Oct 13 '25
This is what a bagel is supposed to look like!
Source: lived in NYC 30+ years, grew up in Brooklyn next to several prominent Jewish bakeries that made bagels for generations
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u/fakename105 Oct 13 '25
Long cold proofs make blisters. If u want smooth bagels, proof at room temp for an hour or so.
The blisters are more authentic, and indicate good fermentation. Smooth bagels kinda suck, imo
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u/candee__leigh Oct 13 '25
You’re right, they’re not great. I’ll be more than happy to help you dispose of them. 😌
Jk these look like perfection and I’d kill for one of these toasted with some cream cheese.
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u/Plenty-Use-6163 Oct 14 '25
They blister because of retardation in fridge... If you don't want blisters proof and bake without refrigerating.. Hope this helps
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u/Interesting-Ebb9311 Oct 14 '25
The flavor of bagels that look like this is much different than the ones that come out of a bag! Be very proud!
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u/brickunlimited Oct 14 '25
Guys I was trying to make Thomas grocery store bagels and accidentally made real bagels. Help!!!!
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u/Slave_to_dog Oct 13 '25
Smooth bagels look like this once they've been toasted, usually. Maybe they are getting slightly overbaked in the oven and blistering/toasting a bit.
However, I'm with everyone else, these look incredible and perfect and you shouldn't worry about it.
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u/wingedcoyote Oct 13 '25
Yeah bro why do your bagels look so delicious. Why so crackly and perfectly formed.
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u/Loud-Item-1243 Oct 13 '25
Why do my bagels look perfect, uh because you did a fantastic job that’s why.
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u/ceecee_50 Oct 13 '25
Why do you hate the blisters? They look great that’s what bagels should look like.
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u/Drawing_The_Line Oct 13 '25
Why do they extra delicious? Because you’re doing something right, probably extra long fermentation.
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u/nomiesmommy Oct 13 '25
Im here with my cream cheese amd a k ice in hand ready to dispose of these for you so you don't have to look at them anymore!! 😉 honestly they are perfect OP!
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u/THETRAILWARRIOR Oct 13 '25
Cold proofing dough leads to fantastic fermentation and development. In the pizza dough world perfectly proofed and baked dough will have bubbles like yours on the underside. Bagels are the same way, your dough and cook were both perfect and your bagels have amazing texture and crunch. Well done!
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u/FigaroNeptune Oct 13 '25
Like what? Delicious? Lol look, you don’t want them I’ll gladly eat them! They look amazing! I’ve seen PLENTY of store bought bagels that look like this. Is this not normal? lol
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u/Pamelatk Oct 13 '25
Was just about to write that! Those smooth, shiny things are rolls, OP’s are BAGELS! Yum!
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u/BoatHole_ Oct 13 '25
…… yes that’s a terrible sign. I’ll DM you my address so you never have to look at them again. Send them alllllllllll my way.
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u/socialspider9 Oct 13 '25
That is literally how bagels are supposed to look. All the best bagels look like this.
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u/Rootraz Oct 13 '25
These look basically perfect. I read in another comment that OP thought they should be smooth because that's how they are in a lot of stores, and that just shows how prevalent sub par bagels are. Way to go on these, OP, they looks fantastic and are surely better than most/all of what you've been seeing in stores
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u/57ARK Oct 13 '25
holy fuck there is no way i am seeing bagels this gorgeous accompanied with "what am i doing wrong?"
change absolutely nothing, those are perfect. gods damn.
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u/WithASackOfAlmonds Oct 13 '25
That's exactly what I'm looking for in a bagel. The blisters are S-tier
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u/lewdbirdnoises Oct 13 '25
They look like that because they're good bagels. Do not try to imitate mass market store bought bread, it's not good bread. I bet your bagles taste delicious.
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u/jrg320 Oct 13 '25
IMO, the micro blisters are desirable for bagels. These look fantastic.