Being on Whole30 has shifted the way I think about food—what fuels me, what comforts me, and what connects me to others. The other morning, as I sipped my black coffee and prepped my own compliant breakfast, I found myself thinking about one of my daughters and her favorite breakfast staple: cheese bagels.
There’s something about the way she lights up when she sees one—warm, golden, with that perfect cheesy crust. It’s not just a bagel to her; it’s a little moment of joy. And even though it’s off-limits for me right now, I wanted to make one for her. Not just because she loves them, but because it felt like a way to show her love through something familiar and comforting.
This morning, I shaped, boiled, and added her favorite toppings, then watched her dig in with that same happy grin. It reminded me that food isn’t just about what we eat—it’s about how we care for each other. Even on Whole30, I can still serve up love. One cheese bagel at a time.
why you’ll love these bagels
- chewy & golden: Boiled in honey water for that classic crust.
- simple ingredients: Just 5 pantry staples and your sourdough starter.
- completely customizable: Top them with everything seasoning, cheese, cinnamon crunch—you name it.
what you’ll need
- mixing bowl
- digital scale
- bench scraper / sharp knife
- parchment paper & baking sheet
- slotted spoon
ingredients
- 150g active sourdough starter
- 250g warm water
- 500g bread flour
- 40g sugar or honey
- 11g salt
- 20g honey (bagel boil)
step-by-step instructions
1. making the dough
Mix starter, water, and sugar until milky. Add flour and salt, then knead by hand for 5–6 minutes until stiff and bumpy. Cover and let rest for 1 hour.
2. stretch & folds
Knead again for 30 seconds. Cover and let rise overnight until doubled (8–12 hours depending on room temp).
3. shaping
Turn dough onto your work surface. Shape into a rectangle and cut into 8 triangles. Form each into a ball, poke a hole in the center, and stretch to about 2 inches wide.
4. second rise
Place shaped bagels on parchment-lined sheet, cover with a damp towel, and let puff up for 20–60 minutes.
5. the optional (but highly recommended) boil
Preheat oven to 425°F. Boil bagels in honey water for 30 seconds per side. Drain on a rack.
6. top & bake
Dip sticky tops into your favorite toppings. Bake for 20–25 minutes until golden. Cool slightly, then slice and slather with butter or cream cheese.
topping ideas
- everything but the bagel seasoning
- sesame or poppy seeds
- garlic or onion flakes
- shredded cheese of choice (top and bottom for extra crunch!)
- cinnamon sugar blend
creative ways to enjoy
- bagel french toast – slice in half, soak in egg custard, and pan-fry for a brunch upgrade
- bagel croutons – cube and toast for crunchy salad toppers
- mini pizza bagels – sauce, cheese, and toppings broiled to bubbly perfection
- bagel grilled cheese – extra crispy edges and gooey center
- bagel bread pudding – sweet or savory, perfect for using up leftovers
storage tips
- Store in a sealed bag at room temp for 2–3 days.
- Freeze for up to 3 months—slice or whole.
- Reheat in microwave for 10 seconds or toast straight from frozen.
Ready to bake your best bagels yet? These sourdough gems are worth every minute—and they’ll be gone in a flash. Happy baking! 🥯✨
the chewiest sourdough bagels
Ingredients
Equipment
Method
- mix starter, water, and sugar until milky. Add flour and salt, then knead by hand for 5–6 minutes until stiff and bumpy. Cover and let rest for 1 hour.
- Knead again for 30 seconds. Cover and let rise overnight until doubled (8–12 hours depending on room temp). **this is in a 70° home, different temps will result in quicker/slower ferment times
- Turn dough onto your work surface. Shape into a rectangle and cut into 8 triangles. Form each into a ball, poke a hole in the center, and stretch to about 2 inches wide.
- Place shaped bagels on parchment-lined sheet, cover with a damp towel, and let puff up for 20–60 minutes.
- Preheat oven to 425°F. Boil bagels in honey water for 30 seconds per side. Drain on a rack.
- Dip sticky tops into your favorite toppings. Bake for 20–25 minutes until golden. Cool slightly, then slice and slather with butter or cream cheese.
Notes
- everything but the bagel seasoning
- sesame or poppy seeds
- garlic or onion flakes
- shredded cheese of choice (top and bottom for extra crunch!)
- cinnamon sugar blend
- bagel french toast – slice in half, soak in egg custard, and pan-fry for a brunch upgrade
- bagel croutons – cube and toast for crunchy salad toppers
- mini pizza bagels – sauce, cheese, and toppings broiled to bubbly perfection
- bagel grilled cheese – extra crispy edges and gooey center
- bagel bread pudding – sweet or savory, perfect for using up leftovers
- Store in a sealed bag at room temp for 2–3 days.
- Freeze for up to 3 months—slice or whole.
- Reheat in microwave for 10 seconds or toast straight from frozen.
Leave a Reply