Breakfast
Honey-Sweetened Sourdough Bagels
Chewy, golden rings with a whisper of honey in the dough and a quick boil before baking. Easier than a bakery run — and far more satisfying.
- Time
- 14–16 hours (mostly overnight)
- Yield
- 8 bagels
- Level
- Intermediate
Ingredients
- 130g active sourdough starter
- 250g water
- 20g honey
- 500g bread flour
- 10g fine sea salt
Method
- 01
In a large bowl, stir the starter, water, and honey until fully dissolved.
- 02
Add the flour and salt. Mix until a shaggy dough forms, then use your hands to knead it into a rough, cohesive ball.
- 03
Cover the bowl and let the dough rest for 1 hour.
- 04
Give the dough a quick fold — lift and tuck the edges into the center for a minute or two — then shape it back into a ball, return it to the bowl, and cover.
- 05
Leave the dough on the counter to rise overnight, or until it has roughly doubled in size.
- 06
In the morning, turn the dough out onto the counter and gently press it into a large rectangle. Divide into 8 even pieces and roll each into a smooth ball.
- 07
Let the dough balls rest 10 minutes. While they rest, bring a pot of water to a boil and add a small squeeze of honey — this helps toppings stick.
- 08
Poke a hole through the center of each ball and widen it with your fingers to form an even ring. Rest the shaped bagels 5–10 minutes.
- 09
Boil 1–3 bagels at a time, 30 seconds per side. Remove with a slotted spoon and immediately add your favorite toppings.
- 10
Bake at 425°F for 20–30 minutes, until deep golden and glossy. Cool on a wire rack before tearing in.
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