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I’m not here to be perfect — I’m here to bake, cuss a little, and help you make the best damn sourdough you’ve ever had 🥯💛 If you can handle a few stray hairs and a whole lot of honesty, you’ll learn how to make bread, bagels, and muffins that actually make you proud. Everything I post is free, because everyone deserves to know how good homemade can be 🍞✨ #sourdoughstarter #homebaking #bakerhumor
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the_sourdoughhoe
I’m not here to be perfect — I’m here to bake, cuss a little, and help you make the best damn sourdough you’ve ever had 🥯💛 If you can handle a few stray hairs and a whole lot of honesty, you’ll learn how to make bread, bagels, and muffins that actually make you proud. Everything I post is free, because everyone deserves to know how good homemade can be 🍞✨ #sourdoughstarter #homebaking #bakerhumor
✨🤯 Mind Blown😮‍💨✨ The result is actually incredible…. And we have fully eaten this entire loaf already, it was ah-mazing... I will definitely be diving deeper into to this! Let me know if it works for you too!
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the_sourdoughhoe
✨🤯 Mind Blown😮‍💨✨ The result is actually incredible…. And we have fully eaten this entire loaf already, it was ah-mazing... I will definitely be diving deeper into to this! Let me know if it works for you too!
🥯 ORIGINAL PLAIN SOURDOUGH BAGELS INGREDIENTS: • 464g water • 332g active starter • 1,112g bread flour (or high-protein AP) • 55g turbinado sugar • 55g maple syrup • 22g salt METHOD: 1️⃣ Mix water + starter, then add maple syrup, sugar, flour, and salt. Mix until shaggy. 2️⃣ Knead briefly, shape into a ball, cover, and rest 1 hour. 3️⃣ Knead again, reshape, return to bowl seam-side down, and bulk ferment until doubled (about 6–12 hours). 4️⃣ Let dough release naturally, divide into 12 pieces (~170g each), and shape into tight balls. 5️⃣ Cover and rest 20 minutes. 6️⃣ Poke a hole in each ball and gently stretch into bagels. 7️⃣ Final rise until soft and puffy (a few hours). 8️⃣ Preheat oven to 425°F. Boil water + add about 50g honey. Boil bagels 30 seconds per side. 9️⃣ Place on parchment-lined sheet and bake 15–18 minutes until golden and glossy. 🔟 Cool at least 1 hour before slicing (don’t be cutting early then calling them “gummy”).
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the_sourdoughhoe
🥯 ORIGINAL PLAIN SOURDOUGH BAGELS INGREDIENTS: • 464g water • 332g active starter • 1,112g bread flour (or high-protein AP) • 55g turbinado sugar • 55g maple syrup • 22g salt METHOD: 1️⃣ Mix water + starter, then add maple syrup, sugar, flour, and salt. Mix until shaggy. 2️⃣ Knead briefly, shape into a ball, cover, and rest 1 hour. 3️⃣ Knead again, reshape, return to bowl seam-side down, and bulk ferment until doubled (about 6–12 hours). 4️⃣ Let dough release naturally, divide into 12 pieces (~170g each), and shape into tight balls. 5️⃣ Cover and rest 20 minutes. 6️⃣ Poke a hole in each ball and gently stretch into bagels. 7️⃣ Final rise until soft and puffy (a few hours). 8️⃣ Preheat oven to 425°F. Boil water + add about 50g honey. Boil bagels 30 seconds per side. 9️⃣ Place on parchment-lined sheet and bake 15–18 minutes until golden and glossy. 🔟 Cool at least 1 hour before slicing (don’t be cutting early then calling them “gummy”).
🍓 Mini No-Bake Strawberry Cheesecakes 🍰 Chocolate isn’t my favorite so of course I had to do the classic version. And I’m not even being dramatic when I say I could eat these for every damn meal. Ingredients Crust • 2 cups graham crackers, crushed fine • 1 stick unsalted butter, melted No-Bake Cheesecake • 3 packs cream cheese, softened • 2 cups heavy cream • 3 tbsp honey • 1½ tbsp vanilla • pinch of salt Icing • 1 pack cream cheese, softened • ⅓ cup brown sugar • 1 tsp vanilla • 10 oz Cool Whip (soft) Fruit • 2 lbs fresh strawberries, diced Method 1. Mix crumbs + butter. Add 2 tbsp to each 5-oz cup (makes 24). Chill. 2. Whip cheesecake ingredients until fluffy. Pipe over crust (just over halfway). Chill. 3. Dice strawberries. 4. Whip icing ingredients. 5. Add 2 tbsp strawberries, icing, and a sprinkle of leftover crust. 6. Refrigerate at least 1 hour. I’m obsessed. Save this one. 🍓🤌🏻
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🍓 Mini No-Bake Strawberry Cheesecakes 🍰 Chocolate isn’t my favorite so of course I had to do the classic version. And I’m not even being dramatic when I say I could eat these for every damn meal. Ingredients Crust • 2 cups graham crackers, crushed fine • 1 stick unsalted butter, melted No-Bake Cheesecake • 3 packs cream cheese, softened • 2 cups heavy cream • 3 tbsp honey • 1½ tbsp vanilla • pinch of salt Icing • 1 pack cream cheese, softened • ⅓ cup brown sugar • 1 tsp vanilla • 10 oz Cool Whip (soft) Fruit • 2 lbs fresh strawberries, diced Method 1. Mix crumbs + butter. Add 2 tbsp to each 5-oz cup (makes 24). Chill. 2. Whip cheesecake ingredients until fluffy. Pipe over crust (just over halfway). Chill. 3. Dice strawberries. 4. Whip icing ingredients. 5. Add 2 tbsp strawberries, icing, and a sprinkle of leftover crust. 6. Refrigerate at least 1 hour. I’m obsessed. Save this one. 🍓🤌🏻
dense bagels are almost always overproofing… and your boiling water will tell you everything you need to know. watch how they float, how they hold their shape when you pull them, and flip them over… a nice dome means you’re good. super wrinkly or sinking means they went too long. you can still bake them to see what happens… but now you know what to look for next time 🖤
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the_sourdoughhoe
dense bagels are almost always overproofing… and your boiling water will tell you everything you need to know. watch how they float, how they hold their shape when you pull them, and flip them over… a nice dome means you’re good. super wrinkly or sinking means they went too long. you can still bake them to see what happens… but now you know what to look for next time 🖤
I don’t have an aesthetic kitchen. I don’t wear cute aprons or flowy dresses…I’m usually in sweatpants and pajamas, cussing like a sailor 🤷🏻‍♀️ But here’s the thing: I give away all my sourdough recipes for free with full tutorials. So if you can look past the fact that I’m just a normal person in a normal ass kitchen, hit that follow button. I’m dropping my best holiday recipes—the kind you can flex on your whole family with 🥖✨ #sourdough #holidayrecipes #bagels #bakingtok
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I don’t have an aesthetic kitchen. I don’t wear cute aprons or flowy dresses…I’m usually in sweatpants and pajamas, cussing like a sailor 🤷🏻‍♀️ But here’s the thing: I give away all my sourdough recipes for free with full tutorials. So if you can look past the fact that I’m just a normal person in a normal ass kitchen, hit that follow button. I’m dropping my best holiday recipes—the kind you can flex on your whole family with 🥖✨ #sourdough #holidayrecipes #bagels #bakingtok
These Sourdough Apple Pie Cakes are my ultimate holiday party flex 🍏✨. They’re the dessert I always bring because everyone loves them, raves about them, and yes… strokes my ego a little 😏. Soft sourdough cake base baked with gooey apple pie filling inside, topped with cinnamon cream cheese icing and even more apple pie filling. Save this for your fall and holiday bakes—you’ll thank me later! 🍏 Sourdough Apple Pie Cakes Base Batter • 1 stick (113 g) unsalted butter, melted • 110 g active sourdough starter • 1 large egg • 180 g sour cream • 5 g vanilla extract • 200 g all-purpose flour • 200 g raw cane sugar • 10 g baking powder • 3 g baking soda Apple Pie Filling (make full batch; use ⅔ inside, ⅓ on top) • 400 g diced apples (about 4 medium) • 60 g (¼ cup) butter • 100 g (½ cup) brown sugar • 2 tsp cinnamon • ½ tsp nutmeg • 1 tbsp flour Cream Cheese Cinnamon Icing • 115 g (4 oz) cream cheese, room temp • 60 g (¼ cup) unsalted butter, room temp • 80 g (⅓ cup) brown sugar • 60 ml (¼ cup) whole milk (or cream) • 1 tsp vanilla extract • 1 tsp ground cinnamon • Pinch of salt Instructions 1. Cook the apple filling – Melt butter in skillet. Add diced apples, cook 2 min. Stir in brown sugar, cinnamon, nutmeg, and salt. Cook until tender + glossy (about 5 min). Then add flour and cook until it thickens (about 3 minutes). Let cool slightly. 2. Make the batter – Whisk melted butter + starter until smooth. Add egg, sour cream, and vanilla. Mix well. • Sprinkle in flour, sugar, baking powder, and baking soda one at a time, folding after each. • Fold in ⅔ of the apple filling. 3. Bake – Divide into 12 tulip liners. Bake at 400 °F for 15-20 minutes, checking at 18. Done at 195 °F internal temp. 4. Icing – In a saucepan, whisk brown sugar, milk, and salt. Cook until sugar dissolves and slightly thickens, add vanilla immediately. Cool completely. Beat with cream cheese, cinnamon + butter until smooth.. Chill 20-30 min to thicken. 5. Finish – Pipe on cream cheese icing, top with remaining apple pie filling, then graham cracker crumbs and cinnamon. ✨ Gooey, spiced, tangy little apple-pie cakes that will make you the star of every fall and holiday party. #sourdoughrecipes #applepiecakes #fallbaking #holidaydesserts
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the_sourdoughhoe
These Sourdough Apple Pie Cakes are my ultimate holiday party flex 🍏✨. They’re the dessert I always bring because everyone loves them, raves about them, and yes… strokes my ego a little 😏. Soft sourdough cake base baked with gooey apple pie filling inside, topped with cinnamon cream cheese icing and even more apple pie filling. Save this for your fall and holiday bakes—you’ll thank me later! 🍏 Sourdough Apple Pie Cakes Base Batter • 1 stick (113 g) unsalted butter, melted • 110 g active sourdough starter • 1 large egg • 180 g sour cream • 5 g vanilla extract • 200 g all-purpose flour • 200 g raw cane sugar • 10 g baking powder • 3 g baking soda Apple Pie Filling (make full batch; use ⅔ inside, ⅓ on top) • 400 g diced apples (about 4 medium) • 60 g (¼ cup) butter • 100 g (½ cup) brown sugar • 2 tsp cinnamon • ½ tsp nutmeg • 1 tbsp flour Cream Cheese Cinnamon Icing • 115 g (4 oz) cream cheese, room temp • 60 g (¼ cup) unsalted butter, room temp • 80 g (⅓ cup) brown sugar • 60 ml (¼ cup) whole milk (or cream) • 1 tsp vanilla extract • 1 tsp ground cinnamon • Pinch of salt Instructions 1. Cook the apple filling – Melt butter in skillet. Add diced apples, cook 2 min. Stir in brown sugar, cinnamon, nutmeg, and salt. Cook until tender + glossy (about 5 min). Then add flour and cook until it thickens (about 3 minutes). Let cool slightly. 2. Make the batter – Whisk melted butter + starter until smooth. Add egg, sour cream, and vanilla. Mix well. • Sprinkle in flour, sugar, baking powder, and baking soda one at a time, folding after each. • Fold in ⅔ of the apple filling. 3. Bake – Divide into 12 tulip liners. Bake at 400 °F for 15-20 minutes, checking at 18. Done at 195 °F internal temp. 4. Icing – In a saucepan, whisk brown sugar, milk, and salt. Cook until sugar dissolves and slightly thickens, add vanilla immediately. Cool completely. Beat with cream cheese, cinnamon + butter until smooth.. Chill 20-30 min to thicken. 5. Finish – Pipe on cream cheese icing, top with remaining apple pie filling, then graham cracker crumbs and cinnamon. ✨ Gooey, spiced, tangy little apple-pie cakes that will make you the star of every fall and holiday party. #sourdoughrecipes #applepiecakes #fallbaking #holidaydesserts
Part 2 of my classic blueberry bagel recipe! I typically don’t drop videos this early in the day but you know I get excited over some bagels 🤤… in case you missed it yesterday, here’s the full recipe 👇🏼 CLASSIC BLUEBERRY SOURDOUGH BAGELS Ingredients: • 364g water • 332g starter • 1,148g bread flour (or high-protein AP) • 55g turbinado sugar • 55g maple syrup • 22g salt • 150g fresh blueberries Method: 1. Mix water and starter. Add maple syrup, sugar, flour, and salt and mix on low until shaggy. Add blueberries and mix until combined. 2. Knead into a ball, cover, and rest 1 hour. Knead again, shape smooth, return seam-side down, and cover to bulk ferment. 3. Let rise 6–12 hours until well expanded. 4. Turn onto counter, divide into 12 (175g), and shape into tight balls. Rest covered until slightly relaxed. 5. Poke a hole in the center and gently stretch. Proof covered again until soft and puffy. 6. Preheat oven to 425°F. Boil water with ~50g honey. Boil bagels 30 seconds per side and place on parchment. 7. Bake 15–18 minutes until golden and glossy. 8. Cool at least 1 hour before slicing. Don’t cut early… you’re an adult, I believe in you. Follow me if you love free recipes and happiness 💁🏼‍♀️
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Part 2 of my classic blueberry bagel recipe! I typically don’t drop videos this early in the day but you know I get excited over some bagels 🤤… in case you missed it yesterday, here’s the full recipe 👇🏼 CLASSIC BLUEBERRY SOURDOUGH BAGELS Ingredients: • 364g water • 332g starter • 1,148g bread flour (or high-protein AP) • 55g turbinado sugar • 55g maple syrup • 22g salt • 150g fresh blueberries Method: 1. Mix water and starter. Add maple syrup, sugar, flour, and salt and mix on low until shaggy. Add blueberries and mix until combined. 2. Knead into a ball, cover, and rest 1 hour. Knead again, shape smooth, return seam-side down, and cover to bulk ferment. 3. Let rise 6–12 hours until well expanded. 4. Turn onto counter, divide into 12 (175g), and shape into tight balls. Rest covered until slightly relaxed. 5. Poke a hole in the center and gently stretch. Proof covered again until soft and puffy. 6. Preheat oven to 425°F. Boil water with ~50g honey. Boil bagels 30 seconds per side and place on parchment. 7. Bake 15–18 minutes until golden and glossy. 8. Cool at least 1 hour before slicing. Don’t cut early… you’re an adult, I believe in you. Follow me if you love free recipes and happiness 💁🏼‍♀️
Somehow I ended up with a whole crowd watching little hot mess express me bake in my basic little kitchen... but no matter what...I’m still gonna be myself 🤷🏼‍♀️ I curse, my hair’s down, but the recipes are always free. If that’s not your vibe, keep scrolling. But if you want sourdough that slaps and a creator who’s more tequila than tea, welcome home 😌✨ Follow if you’re not easily offended… and if you already do, the everything bagel recipe drops tomorrow. K bye 💋 #sourdoughlife #bakerhumor #breadtok
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Somehow I ended up with a whole crowd watching little hot mess express me bake in my basic little kitchen... but no matter what...I’m still gonna be myself 🤷🏼‍♀️ I curse, my hair’s down, but the recipes are always free. If that’s not your vibe, keep scrolling. But if you want sourdough that slaps and a creator who’s more tequila than tea, welcome home 😌✨ Follow if you’re not easily offended… and if you already do, the everything bagel recipe drops tomorrow. K bye 💋 #sourdoughlife #bakerhumor #breadtok
Recipe is in my bio ❤️ #sourdoughbread #sourdoughrecipes #bagel #bagelrecipe #homemade
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Recipe is in my bio ❤️ #sourdoughbread #sourdoughrecipes #bagel #bagelrecipe #homemade
🥯✨ EVERYTHING BAGEL CHIPS ✨🥯 Bagel chips were one of my FAVORITE childhood snacks… now I get to make them with homemade sourdough bagels. 🤤 And bonus: no more throwing away the stale ones. • 4 stale bagels • 60g extra virgin olive oil • 30g everything bagel seasoning Slice thin 1/8-1/4 inch each, toss with extra virgin olive oil then add everything seasoning Spread on a parchment-lined baking sheet. Bake at 375°F for 15–20 minutes, tossing halfway through. Let them cool and crisp up… that’s it. Stale bagels = saved
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🥯✨ EVERYTHING BAGEL CHIPS ✨🥯 Bagel chips were one of my FAVORITE childhood snacks… now I get to make them with homemade sourdough bagels. 🤤 And bonus: no more throwing away the stale ones. • 4 stale bagels • 60g extra virgin olive oil • 30g everything bagel seasoning Slice thin 1/8-1/4 inch each, toss with extra virgin olive oil then add everything seasoning Spread on a parchment-lined baking sheet. Bake at 375°F for 15–20 minutes, tossing halfway through. Let them cool and crisp up… that’s it. Stale bagels = saved
This happened about six months ago, and before anything else…Sam’s club handled it immediately. They refunded me, were super apologetic (even offering a gift card as an apology for the inconvenience), and honestly couldn’t have been kinder about it. 🙌 Credit where credit is due. But this video isn’t really about the mold. It’s about what that moment did for me. At the time, I was devastated. It was a full bake day, and I had just opened a brand-new 10-lb bag of flour. Seeing mold in it felt like the worst possible timing. But it wasn’t just 1 bag, it was 3 of the 6 bags I bought, half covered in mold. Which meant I was short 30 lbs of flour…. on a bake day. But that experience made me feel forced to switch to a new flour until the issue was resolved. So for my next batch, I decided to try Kirkland all purpose organic flour instead because so many other micro bakers swear by it. I figured it would just be a temporary switch until everything blew over, but it ended up being the best flour I’ve ever used. The texture, the rise, the consistency… it just works for me. That one small change completely transformed my micro-bakery. The worst part is I had been want to switch for a while because I just wasn’t happy with my bread results anymore, they weren’t as full and beautiful as other bakers, why was I holding on to this one flour for so long, even when it wasn’t performing for me? Because I was too scared to try something new. The lesson? Don’t wait for something chaotic to force you into trying something new. Whether it’s a new ingredient, a new idea, or a new direction in your business …try it before you need to. What felt like a disaster that day turned into one of the biggest blessings in disguise. 🥖✨
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the_sourdoughhoe
This happened about six months ago, and before anything else…Sam’s club handled it immediately. They refunded me, were super apologetic (even offering a gift card as an apology for the inconvenience), and honestly couldn’t have been kinder about it. 🙌 Credit where credit is due. But this video isn’t really about the mold. It’s about what that moment did for me. At the time, I was devastated. It was a full bake day, and I had just opened a brand-new 10-lb bag of flour. Seeing mold in it felt like the worst possible timing. But it wasn’t just 1 bag, it was 3 of the 6 bags I bought, half covered in mold. Which meant I was short 30 lbs of flour…. on a bake day. But that experience made me feel forced to switch to a new flour until the issue was resolved. So for my next batch, I decided to try Kirkland all purpose organic flour instead because so many other micro bakers swear by it. I figured it would just be a temporary switch until everything blew over, but it ended up being the best flour I’ve ever used. The texture, the rise, the consistency… it just works for me. That one small change completely transformed my micro-bakery. The worst part is I had been want to switch for a while because I just wasn’t happy with my bread results anymore, they weren’t as full and beautiful as other bakers, why was I holding on to this one flour for so long, even when it wasn’t performing for me? Because I was too scared to try something new. The lesson? Don’t wait for something chaotic to force you into trying something new. Whether it’s a new ingredient, a new idea, or a new direction in your business …try it before you need to. What felt like a disaster that day turned into one of the biggest blessings in disguise. 🥖✨
Part 1 of our tallow series and we are RENDERING today! (I promise it gets easier after today) This is the foundation… the step you have to take no matter what you’re making…cooking tallow, whipped tallow, all of it starts here. Today we chopped… unless yours came chopped…wet rendered, and strained. tomorrow we dry render to remove all moisture and then next week we move into scents and different tallow products! part 2 drops tomorrow! Make sure you hit follow and save this video so you don’t miss it 🖤
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the_sourdoughhoe
Part 1 of our tallow series and we are RENDERING today! (I promise it gets easier after today) This is the foundation… the step you have to take no matter what you’re making…cooking tallow, whipped tallow, all of it starts here. Today we chopped… unless yours came chopped…wet rendered, and strained. tomorrow we dry render to remove all moisture and then next week we move into scents and different tallow products! part 2 drops tomorrow! Make sure you hit follow and save this video so you don’t miss it 🖤
🍞✨ Beginner-Friendly Soft Sourdough Sandwich Bread ✨🍞 I first shared this back in August for back-to-school, but it felt only right to bring it back for the new year — especially with so many new faces here. This is one of my most approachable loaves and we’ll be doing inclusions with this dough soon, so I wanted it fresh in your saves. (Also yes — I mention dental surgery in this video. I’m fully healed and all good now 🫶) Ingredients • 500g bread flour • 150g active sourdough starter • 300g water • 25g maple syrup (or honey) • 20g avocado oil (or butter / olive oil) • 10g salt Instructions 1️⃣ Mix the water and starter first. 2️⃣ Add the remaining ingredients and mix until fully combined. 3️⃣ Cover and rest for 30 minutes. 4️⃣ Stretch & fold, then rest 30 minutes. 5️⃣ Coil fold, rest 30 minutes. 6️⃣ Final coil fold, leaving the dough seam-side down. 7️⃣ Let the dough bulk ferment until fully fermented. 8️⃣ Shape: • Gently stretch into a rectangle • Fold each side halfway toward the center • Roll up tightly, tuck the ends under • Place into a parchment-lined loaf pan 9️⃣ Cover and cold ferment overnight in the fridge. 🔟 Bake day: • Preheat oven to 425°F • Remove dough from fridge • Score 3 straight lines across the top • Lightly mist with water • Cover with a second loaf pan ➡️ Bake 20 minutes covered ➡️ Remove top pan, bake 10 minutes uncovered ➡️ Remove loaf from pan and bake 5–10 minutes directly on the rack. Let rest 1 hour before slicing. Soft, fluffy, and slices like a dream 🤍
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🍞✨ Beginner-Friendly Soft Sourdough Sandwich Bread ✨🍞 I first shared this back in August for back-to-school, but it felt only right to bring it back for the new year — especially with so many new faces here. This is one of my most approachable loaves and we’ll be doing inclusions with this dough soon, so I wanted it fresh in your saves. (Also yes — I mention dental surgery in this video. I’m fully healed and all good now 🫶) Ingredients • 500g bread flour • 150g active sourdough starter • 300g water • 25g maple syrup (or honey) • 20g avocado oil (or butter / olive oil) • 10g salt Instructions 1️⃣ Mix the water and starter first. 2️⃣ Add the remaining ingredients and mix until fully combined. 3️⃣ Cover and rest for 30 minutes. 4️⃣ Stretch & fold, then rest 30 minutes. 5️⃣ Coil fold, rest 30 minutes. 6️⃣ Final coil fold, leaving the dough seam-side down. 7️⃣ Let the dough bulk ferment until fully fermented. 8️⃣ Shape: • Gently stretch into a rectangle • Fold each side halfway toward the center • Roll up tightly, tuck the ends under • Place into a parchment-lined loaf pan 9️⃣ Cover and cold ferment overnight in the fridge. 🔟 Bake day: • Preheat oven to 425°F • Remove dough from fridge • Score 3 straight lines across the top • Lightly mist with water • Cover with a second loaf pan ➡️ Bake 20 minutes covered ➡️ Remove top pan, bake 10 minutes uncovered ➡️ Remove loaf from pan and bake 5–10 minutes directly on the rack. Let rest 1 hour before slicing. Soft, fluffy, and slices like a dream 🤍
🧂 Everything Sourdough Bagels These are the bagels that turn non–bagel people into bagel people. Soft, chewy, salty, and packed with that classic Everything flavor — and with so many new faces here, it felt like the perfect time to drop them. These are as cozy as it gets heading into the holidays. Bagel Dough • 332 g active sourdough starter • 519 g water • 1112 g bread flour • 54 g raw sugar • 54 g pure maple syrup • 22 g salt • 50 g Everything But the Bagel seasoning Bagel Method 1. Combine starter, water, maple syrup, sugar, and salt in your mixer bowl. 2. Add flour and mix on low until a shaggy dough forms. 3. Add in the Everything seasoning and mix until smooth and elastic (about 5 minutes). 4. Let the dough rest for 1 hour, then shape it into a tight ball. 5. Cover and let bulk ferment until doubled (about 4–6 hours at room temp or overnight if your house is cooler). Shape + Bake 1. Divide into 12 pieces (about 170 g each) and roll into tight balls. 2. Cover and rest 20 minutes. 3. Poke a hole through each center and stretch into bagels. 4. Place in a covered container and let rise until puffy and jiggly. 5. Boil each bagel for 30 seconds per side in water with 50 g honey. 6. Bake at 425°F (218°C) for 15–18 minutes until golden. 7. Cool at least 1 hour before slicing for that perfect chewy texture.
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the_sourdoughhoe
🧂 Everything Sourdough Bagels These are the bagels that turn non–bagel people into bagel people. Soft, chewy, salty, and packed with that classic Everything flavor — and with so many new faces here, it felt like the perfect time to drop them. These are as cozy as it gets heading into the holidays. Bagel Dough • 332 g active sourdough starter • 519 g water • 1112 g bread flour • 54 g raw sugar • 54 g pure maple syrup • 22 g salt • 50 g Everything But the Bagel seasoning Bagel Method 1. Combine starter, water, maple syrup, sugar, and salt in your mixer bowl. 2. Add flour and mix on low until a shaggy dough forms. 3. Add in the Everything seasoning and mix until smooth and elastic (about 5 minutes). 4. Let the dough rest for 1 hour, then shape it into a tight ball. 5. Cover and let bulk ferment until doubled (about 4–6 hours at room temp or overnight if your house is cooler). Shape + Bake 1. Divide into 12 pieces (about 170 g each) and roll into tight balls. 2. Cover and rest 20 minutes. 3. Poke a hole through each center and stretch into bagels. 4. Place in a covered container and let rise until puffy and jiggly. 5. Boil each bagel for 30 seconds per side in water with 50 g honey. 6. Bake at 425°F (218°C) for 15–18 minutes until golden. 7. Cool at least 1 hour before slicing for that perfect chewy texture.
✨🍞Perfect Sammie Bread Every Time✨🍞 This video got more and more exciting as we went on. I can not believe this has worked so many times, and not just worked but made BEAUTIFUL loaves. This is going to take the intimidation out of sourdough and have all of you baking fresh bread….and I’m so excited! I’ll be sharing my classic (plain) recipes with new tutorials starting tomorrow! Make sure you share this video and hit follow so you don’t miss any! Fall starts August 1 and so do fall recipes 🤫
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✨🍞Perfect Sammie Bread Every Time✨🍞 This video got more and more exciting as we went on. I can not believe this has worked so many times, and not just worked but made BEAUTIFUL loaves. This is going to take the intimidation out of sourdough and have all of you baking fresh bread….and I’m so excited! I’ll be sharing my classic (plain) recipes with new tutorials starting tomorrow! Make sure you share this video and hit follow so you don’t miss any! Fall starts August 1 and so do fall recipes 🤫
I said what I said. We’re here to have fun and make some good food. If you’re here to complain and expect me to act like a Michelin star chef, I may not be the person for you, but if you’re looking to have fun and learn about sourdough…. I got you covered, babe 💁🏼‍♀️❤️ #sourdough #tutorials #sourdoughbread
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10mo ago
the_sourdoughhoe
I said what I said. We’re here to have fun and make some good food. If you’re here to complain and expect me to act like a Michelin star chef, I may not be the person for you, but if you’re looking to have fun and learn about sourdough…. I got you covered, babe 💁🏼‍♀️❤️ #sourdough #tutorials #sourdoughbread
One of the biggest things that can push your dough into overproofing is too much warmth during mixing. As we move into the warmer months, especially if you live somewhere hot or humid, using cold water when mixing your dough can help slow fermentation and give you a lot more control. Small adjustments like this can make a huge difference in how your bread rises and holds its shape. If you want the recipes, they’re on my page with the tutorial videos. I put them right in the caption instead of sending you to a website with 900 ads. No shade, I don’t know… it’s just not my jam.
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6mo ago
the_sourdoughhoe
One of the biggest things that can push your dough into overproofing is too much warmth during mixing. As we move into the warmer months, especially if you live somewhere hot or humid, using cold water when mixing your dough can help slow fermentation and give you a lot more control. Small adjustments like this can make a huge difference in how your bread rises and holds its shape. If you want the recipes, they’re on my page with the tutorial videos. I put them right in the caption instead of sending you to a website with 900 ads. No shade, I don’t know… it’s just not my jam.
Cold proof vs no cold proof 👀🥖 One loaf was shaped and cold-proofed for 12 hours. The other was mixed with cold starter + cold water, bulk fermented on the counter overnight, shaped in the morning, finished rising in the banneton, and baked as soon as it was ready. I baked them side by side the exact same way… and surprisingly, the non-cold-proof loaf had a bigger oven spring and a really beautiful crumb. Why it worked: Starting cold slowed fermentation early, giving the dough a longer, more controlled bulk. That extra time helped build strength before shaping, so the dough still had plenty of energy left for the oven. If I’m being honest, this is how I will be making most of my loaves going forward, because I just don’t have the extra fridge space 💁🏼‍♀️ Is this something you’d try at home… or are you sticking with your usual method?
252K
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8mo ago
the_sourdoughhoe
Cold proof vs no cold proof 👀🥖 One loaf was shaped and cold-proofed for 12 hours. The other was mixed with cold starter + cold water, bulk fermented on the counter overnight, shaped in the morning, finished rising in the banneton, and baked as soon as it was ready. I baked them side by side the exact same way… and surprisingly, the non-cold-proof loaf had a bigger oven spring and a really beautiful crumb. Why it worked: Starting cold slowed fermentation early, giving the dough a longer, more controlled bulk. That extra time helped build strength before shaping, so the dough still had plenty of energy left for the oven. If I’m being honest, this is how I will be making most of my loaves going forward, because I just don’t have the extra fridge space 💁🏼‍♀️ Is this something you’d try at home… or are you sticking with your usual method?
HoeHack of the Day (for real this time): When you’re toasting your loaf (aka finishing your bake) here’s the move 👇 Once you remove the lid or top pan, let that loaf toast uncovered for about 5 minutes to build that perfect crust. Then take it completely out of the parchment and loaf pan, and let it rest directly on the rack for about 10 minutes. That’s how you get that even golden glow all the way around 🍞✨ #sourdoughbread #sourdoughtips #microbakerylife #homebaking
248K
1.32K
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11mo ago
the_sourdoughhoe
HoeHack of the Day (for real this time): When you’re toasting your loaf (aka finishing your bake) here’s the move 👇 Once you remove the lid or top pan, let that loaf toast uncovered for about 5 minutes to build that perfect crust. Then take it completely out of the parchment and loaf pan, and let it rest directly on the rack for about 10 minutes. That’s how you get that even golden glow all the way around 🍞✨ #sourdoughbread #sourdoughtips #microbakerylife #homebaking

The_Sourdoughhoe (@the_sourdoughhoe) Tiktok Stats & Analytics

The_Sourdoughhoe (@the_sourdoughhoe) has 353K Tiktok followers with a 5.96% engagement rate over the past 12 months. Across 272 videos, The_Sourdoughhoe received 1.29M total likes and 22.3M views, averaging 4.74K likes per video. This page tracks The_Sourdoughhoe's performance metrics, top content, and engagement trends — updated daily.

The_Sourdoughhoe (@the_sourdoughhoe) Tiktok Analytics FAQ

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The_Sourdoughhoe (@the_sourdoughhoe) has 353K TikTok followers as of September 2026.
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The_Sourdoughhoe's TikTok engagement rate is 5.96% over the last 12 months, based on 272 videos.
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The_Sourdoughhoe received 1.29M total likes across 272 videos in the last 12 months, averaging 4.74K likes per video.
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The_Sourdoughhoe's TikTok content generated 22.3M total views over the last 12 months.
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