Sourdough is so good for your gut health — the long fermentation helps break down gluten, supports digestion, and feeds the good bacteria your body loves. It’s one of my favorite weekend breakfast’s.
We turn ours into the best breakfast sandwiches: Sausage, a fluffy egg, some mashed avocado and yes… more cheese. Because let’s be honest, cheese is addictive and resisting it is basically impossible.
Ingredients
Levain/Dough
- 1 cup (240g) active, bubbly sourdough starter
- 1 cup (240g) warm water
- 1 tablespoon honey or sugar
- 4 cups (480g) bread flour (all‑purpose works, but bread flour = chewier)
- 2 teaspoons salt
Boil Bath
- 2 quarts water
- 2 tablespoons honey, brown sugar, or barley malt syrup
Optional Toppings
- Everything seasoning
- Sesame seeds
- Poppy seeds
- Cinnamon sugar
- Any cheese on hand
Instructions
- Mix the dough
- Stir starter, warm water, and honey together.
- Add flour and salt.
- Mix until a rough dough forms.
- Knead 8–10 minutes until smooth and elastic.
- Bulk ferment
- Cover and let rise until puffy and about 50–75% larger.
- At warm room temp, this usually takes 4–6 hours.
- (Or let it rise 2 hours, then refrigerate overnight for better flavor.)
- Shape the bagels
- Divide dough into 8 pieces.
- Roll each into a tight ball.
- Poke a hole in the center and stretch into a ring about 1½–2 inches wide.
- Proof
- Place shaped bagels on parchment.
- Cover and let them get slightly puffy — about 45–90 minutes.
- Float test: Drop one into a cup of water. If it floats, they’re ready to boil.
- Boil
- Bring water + honey to a simmer.
- Boil each bagel 20–30 seconds per side for softer, 45–60 seconds for chewier.
- Place back on parchment.
- Add toppings
- Brush with egg wash if you want shine.
- Add your toppings generously.
- Bake
- Bake at 425°F for 18–22 minutes until golden brown.
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