Sourdough Bagels with Honey & Sea Salt
There is something so satisfying about making your own sourdough bagels from scratch. They’re chewy, golden, slightly tangy from the sourdough starter, and made with simple ingredients you can feel good about feeding your family. These bagels are perfect to bring on the go on super busy days out of the house!
These sourdough bagels have become a staple in our kitchen. They’re perfect for a slow morning breakfast, a quick lunch with your favorite sandwich toppings, or toasted up with a generous smear of cream cheese. Made with an active sourdough starter, local raw honey, and unbleached flour, these homemade bagels bring that cozy farmhouse feeling right into your kitchen.
The dough is a little different from traditional sourdough recipes — it starts out very dry and you may wonder if it will come together. Trust the process! After a few minutes of kneading, the dough transforms into a smooth, workable dough that creates the perfect chewy bagel texture.
Ingredients
- 115g active sourdough starter
- 240g warm water
- 40g local raw honey, divided
- 500g unbleached all-purpose flour
- 10g sea salt
- 1 farm fresh egg (for egg wash)
Optional Toppings
Our favorite topping combination:
- Freshly shredded Parmesan cheese
- Everything bagel seasoning
Other ideas:
- Cinnamon sugar
- Flaky sea salt
- Jalapeno & Cheddar
- Garlic & Sea Salt
Instructions
Mix the Dough
In a large mixing bowl, combine the warm water and active sourdough starter. Whisk together until the starter is fully incorporated.
Add the flour, sea salt, and 20g of the honey. Mix until a shaggy dough forms.
The dough will feel very dry at first — don’t worry! This is completely normal. Trust the process as the dough comes together.
Knead & First Rise
Knead the dough for 6-8 minutes until it becomes smoother and more elastic. I prefer to knead by hand, but a stand mixer with a dough hook works beautifully as well.
Cover the bowl with plastic wrap or a reusable bowl cover and allow the dough to rise at room temperature for 8-10 hours, or until it has visibly expanded.
Shape the Bagels
Once the dough has finished rising, divide it into 8 equal pieces.
Roll each piece into a smooth ball. Flatten the center slightly with your hands, then use your thumb to poke through the middle and create the classic bagel hole.
Place each shaped bagel onto a parchment-lined baking sheet.
Cover with a tea towel and allow the bagels to rest for 30 minutes.
Boil the Bagels
Bring a large pot of water to a boil. Add the remaining 20g of honey and a sprinkle of sea salt to the water.
Carefully place the bagels into the boiling water one at a time. Boil for 30 seconds, then flip and boil the other side for another 30 seconds.
Once you get comfortable with the process, you can boil 2-3 bagels at a time depending on the size of your pot.
Bake the Bagels
Preheat your oven to 425°F.
Whisk the farm fresh egg and brush it over the tops of the boiled bagels. This egg wash gives them that beautiful golden finish.
Add your favorite toppings. Our favorite combination is freshly shredded Parmesan cheese with everything bagel seasoning. It creates the most delicious, salty, savory crust.
Bake for 25-30 minutes, or until the bagels are golden brown.
Allow them to cool before slicing (if you can wait that long!).
Serve warm with your favorite shmear and enjoy the taste of homemade sourdough goodness.
Notes
- Store cooled bagels in an airtight container for a few days, or freeze for longer storage.
- To enjoy from frozen, simply toast until warmed through.
- For the best texture, slice and toast before adding your favorite toppings.
Happy baking! There is nothing quite like a homemade sourdough bagel fresh from your own kitchen.