Warm, hearty, and full of rustic charm — these bagels feel like a quiet morning on the ranch, even when we’re not there, fresh from the oven, just like grandma made them, and meant to be shared around the table.
A Little Note from My Kitchen
I love making these bagels for my family — they’re an easy way to show love any day, not just on weekends or holidays. Using good-quality ingredients — active sourdough starter, real honey, and bread flour — makes a noticeable difference. These bagels are chewy, slightly sweet, and perfect for layering with eggs, cheese, or smoked meats. Taking the time to shape, boil, and bake them is my little act of love, and the aroma that fills the kitchen is worth every minute.
Ingredients
Makes 8 bagels
For the Dough:
- ½ cup active sourdough starter (100g)
- 1 cup + 1 Tbsp water (255g)
- 2 Tbsp raw honey (40g)
- 2 tsp fine sea salt (10g)
- 4 cups + 2 Tbsp bread flour (500g)
For the Water Bath:
- 6 cups water
- 1 Tbsp brown sugar
Optional Toppings:
- Jalapeños
- Everything Bagel Seasoning
- Poppy seeds
- Shredded cheese
- Salt (sprinkle on top, don’t dip)
Directions
Make the Dough
- In a large bowl or stand mixer, stir together starter, water, honey, and salt. Add bread flour and mix until a rough dough forms.
- Knead with a dough hook on low for 6–7 minutes (or by hand for ~10 minutes) until stiff but smooth. Cover and let rest 8–12 hours at room temperature. Making the dough the night before is perfect to have it ready to shape and bake first thing in the morning.
Shape the Bagels
- Line a baking sheet with parchment paper. Divide dough into 8 pieces and roll each into a ball.
- Use your thumb to poke a hole through the center of each ball. Gently shape into rings and place on parchment. Cover with a towel and let rise 30–60 minutes until puffy.
Boil & Top
- Preheat oven to 425°F (218°C). Bring 6 cups water + 1 Tbsp sugar to a boil in a large pot. Boil bagels 2 minutes per side (3–4 at a time, don’t crowd).
- Remove with a slotted spoon, let cool slightly, then dip one side in your choice of toppings or sprinkle them on top.
Bake
- Place bagels back on parchment and bake 25–28 minutes until golden brown. Let cool slightly before enjoying.
Macros (Per Bagel, 8 Bagels Total)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 8 g |
| Carbohydrates | 49 g |
| Sugar | 4 g |
| Fat | 2.5 g |
| Saturated Fat | 0.5 g |
| Fiber | 2 g |
| Sodium | 210 mg |
(Values approximate; toppings will add calories and fat depending on choice.)
Storing & Reheating
- Room Temp: Keep in an airtight container for up to 2 days.
- Fridge: Store for up to 5 days; refresh in oven before eating.
- Freezer: Freeze plain bagels for up to 2 months; thaw and reheat in the oven.
- Reheating Tip: Slice bagels and toast, warm in a 350°F oven for 5–10 minutes. Optional toppings can be added fresh after reheating.
These bagels are perfect for gathering your family around the table on any morning. I make them with care, paying attention to every step — from kneading the dough to boiling and topping each ring. The soft, tender bagels smell like home, and the simple act of baking them is a way to share love and warmth. Served fresh from the oven, they become little moments of comfort and connection that your family will remember and cherish.
Lorena's Kitchen 
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