From the kitchen
🥯Sourdough Bagels
There’s just something about homemade bagels. The smell while they bake. The chewy crust. The soft, fluffy center. And if you ask my husband… they’re even better because I boil them in honey water before baking. It’s our little secret for that beautiful golden crust and hint of sweetness. 🤍 Once you make these, store-bought bagels just won’t compare.
Ingredients
- ½ cup (100g) active sourdough starter
- 1 cup + 1 tbsp (255g) warm water
- 2 tbsp honey
- 2 tsp fine sea salt
- 4 cups + 2 tbsp (500g) bread flour
🍯 Honey Water Bath
- 6 cups water
- 2 tbsp honey
Optional Toppings
- Everything bagel seasoning
- Sesame seeds
- Poppy seeds
- Flaky sea salt
- Shredded cheese
Instructions
- 1
Mix the dough — In the bowl of your KitchenAid, combine the sourdough starter, warm water, and honey. Add the bread flour and sea salt. Using the dough hook, knead on low speed for 6–7 minutes, until the dough is smooth, strong, and slightly tacky.
- 2
Overnight rise — Cover the bowl and let the dough ferment at room temperature for 8–12 hours or overnight.
- 3
Divide & shape — Turn the dough onto a clean counter and divide into 8 equal pieces. Roll each piece into a smooth ball. Using your thumb, poke a hole straight through the center and gently stretch until you have a classic bagel shape. Place onto a parchment-lined baking sheet.
- 4
Final rise — Cover with a towel and let the bagels puff for 30–60 minutes. Meanwhile, preheat your oven to 425°F.
- 5
Honey water bath — Bring the water and honey to a gentle boil. Boil the bagels for 45 seconds per side, only a few at a time. Transfer back onto the parchment-lined tray.
- 6
Add your toppings — While they’re still slightly wet, sprinkle generously with your favorite toppings.
- 7
Bake — Bake for 25–28 minutes, or until beautifully golden brown. Let cool for at least 20 minutes before slicing (the hardest part).
Ava's Little Touches 🤍
- ✦My husband swears by the honey water bath, so that’s how I make them every single time. It gives the bagels the prettiest golden crust and just a touch of sweetness.
- ✦Don’t skip the overnight ferment. That’s where all the sourdough flavor develops.
- ✦Fresh bagels with good butter might be one of life’s greatest pleasures.
- ✦I always make extra because somehow they’re gone by the next morning.
- ✦Slice and freeze any leftovers—they toast up perfectly all week long.
- ✦Made with love, always. 🤍🥯
More to cook
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🍪Ahavat Ava’s “From the Heart” Cookies
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🩵Ahavat Ava’s Overnight Sourdough Challah
The bread that fills a home with warmth, tradition, and love.