Chewy, golden, and naturally fermented bagels — believed to have originated in Poland in the 1600s — were once gifted to new mothers as symbols of good luck.
My sourdough version honors that tradition with simple ingredients, deep flavor, and the perfect balance of chew and crust you expect from a bakery-style bagel. Perfect toasted, schmeared, or just warm from the oven.
Ingredients
520 grams of filtered water
200 grams of active sourdough starter
1000 grams of all purpose flour
20 grams of salt
80 grams of honey
Directions
Feed your starter in the morning
In the evening: Mix all the ingredients until smooth using a stand mixer. Cover with a damp cloth and let it rest until the next morning
The next morning: Split the dough in 150 grams pieces and form balls. Cover with a damp cloth and let it rest for 1 hour.
Boil a pot with water and a lot of honey. Measure with your heart until the water is really dark. You can use barley malt syrup/ molasses.
Preheat the oven to 400F. I find the toaster oven does a better job at baking bagels evenly.
Prepare baking sheets with parchment paper.
Make holes in the balls and use your fingers to stretch and turn to shape as a bagel.
Put them in the boiling water for 2 full minutes.
Take them out using a strainer spoon and place them on the lined baking sheets. Top w/toppings.
Bake them at 400F for 20 minutes or until golden brown.
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