Homemade Flower Bagels Recipe

These homemade flower bagels might just be the prettiest bagels you’ll ever bake — almost too beautiful to eat (almost!). Adapted from my classic sourdough bagel recipe, they’re surprisingly simple to make. All you need are a few pantry staples and real, natural edible flowers (I used these flowers and these flowers that I ordered from Amazon). The flowers bake right onto the surface, adding a pop of vibrant color, a touch of natural sweetness, and a show-stopping finish.

Looking for more sourdough baking recipes? Check out my Blueberry Sourdough Bagels, Sourdough Croissants, or these fun Pumpkin Shaped Sourdough Bagels!

If you love homemade bagels, you’re going to be obsessed with these. They’re perfect for brunch spreads, bridal or baby showers, birthdays, or simply turning an ordinary weekend breakfast into something special.

Looking for more sourdough inspiration? Try my blueberry sourdough bagels, beginner sourdough bread, or go big with sourdough croissants.

What do flower bagels taste like? Think of your favorite plain bagel, but with the faintest hint of floral sweetness. Most edible flowers have a very subtle flavor — the ones I used here are delicate and lightly sweet — so the bagels pair beautifully with any toppings: cream cheese, butter, jam, avocado, or even a fried egg. I especially love them with honey cream cheese (I whip a bit of honeycomb into my go-to homemade cream cheese for a sweet touch). 

Why You’ll Love These Flower Bagels

• They’re the prettiest bagels ever:  Each one is topped with real, naturally dried and pressed edible flowers. You can arrange them however you like for a one-of-a-kind look!
• Easy to make: This recipe builds on my classic sourdough bagel method and simply adds the floral decoration before baking. Want to go the extra mile? You can even knead flowers right into the dough for a subtle, marbled look.
• Made with sourdough: Thanks to a long, slow fermentation with sourdough starter, these bagels deliver all the gut-friendly benefits of sourdough. If you’d like to make these with yeast instead, please see the notes in my recipe section.
• Soft and chewy: Just a handful of simple ingredients turn into the most delicious, soft and chewy bakery-quality bagels right at home.
• Perfect for special occasions: Whether it’s a spring brunch, birthday celebration, baby or bridal shower, or just a fun weekend baking project, these bagels bring beauty and a touch of magic to any table. bagels before or it’s your first time, these bagels are easy to make!

Watch my Flower Bagel Video:

What Kind of Flowers Are Edible?

Edible flowers are such a fun, creative way to elevate baked goods — or really any dish you’re making at home. While you’ll often see them on wedding cakes, fine pastries, or as garnishes in high-end restaurants, they’re just as easy (and stunning) to use in your own kitchen. You can enjoy them fresh on salads, bake them into breads or cakes (like these bagels!), infuse them into butters or syrups, steep them for tea, and so much more.

Here are some of the most popular edible flowers — and a few of my personal favorites:

• Violas (Pansies & Violets): These are what I used for my homemade flower bagels. Violas have a very subtle, neutral flavor that won’t overpower your bake, and they hold their vibrant colors beautifully when baked. They’re also easy to source online and work well for salads or as an elegant garnish.
• Roses: Rose petals add a delicate floral aroma and a lightly sweet, perfumed flavor. They’re gorgeous sprinkled on cakes, stirred into jam, or used to decorate tarts and pastries.
• Chamomile: Known for its calming scent, chamomile’s small daisy-like blooms can be used fresh or dried. They’re lovely for teas, syrups, or tucked into soft, pillowy desserts.
• Squash Blossoms: Mild, slightly sweet, and often stuffed or fried in savory dishes, but also beautiful when baked into breads and focaccia.
• Hibiscus: Vibrantly colored with a tart, cranberry-like flavor. Great for teas, syrups, jams, and adding a bold color pop to desserts.
• Calendula: Sometimes called “poor man’s saffron,” calendula petals bring a subtle earthy flavor and a rich golden hue to baked goods, salads, and savory dishes.
• Lavender: Lightly sweet and floral with herbal notes; great for infusing into syrups, creams, baked goods, or sprinkling on top of cakes and cookies.
• Nasturtiums: Bright, peppery, and slightly spicy (similar to arugula). Their vibrant orange, red, and yellow petals are stunning on salads, sandwiches, and savory breads.
• Marigolds: Often described as citrusy and slightly bitter; great for adding golden color and a mild tang to both sweet and savory dishes.
• Borage: Delicate blue, star-shaped blooms with a mild cucumber-like flavor; perfect for cocktails, salads, and decorating cakes or summer pastries.

Ingredients for Flower Bagels

All you need to make these homemade flower bagels are a few simple ingredients and your favorite edible flowers!

• Flour: Use a high-protein bread flour for the best chew and structure. I love King Arthur Bread Flour — it creates that classic bagel texture.
• Water: Room temperature water helps your dough ferment evenly and keeps the starter happy.
• Salt – Essential for flavor and for controlling fermentation, which helps the dough rise at the right pace.
• Sourdough Starter: Feed your starter 8–12 hours before mixing so it’s bubbly, active, and at its peak.
• Honey or sugar: A touch of sweetness adds flavor and helps achieve that soft, chewy crumb. I usually use honey, but granulated sugar, maple syrup, or coconut sugar work too.
• Edible flowers: I recommend natural dried pressed violas for the prettiest finish and a light, subtly sweet flavor. They’re also easy to apply and hold their color beautifully when baked. I used these flowers and these flowers from Amazon.
• Eggs: For a glossy, golden finish, you’ll brush the bagels with a simple egg wash before baking.
• Oil: A light coating of oil (or an oil spray) keeps your dough from sticking to the bowl and baking tray.

How to Make Homemade Flower Bagels

These flower bagels come together easily with just a few simple ingredients, real edible flowers, and basic kitchen tools like a stand mixer — though you can absolutely make them by hand too!

Day 1: Mix the Bagel Dough and Let it Rise

1. Make the dough: In the bowl of a stand mixer (or a large mixing bowl), combine the flour, water, salt, sourdough starter, and sugar. Mix on low speed for 6–7 minutes, or knead by hand for 8–10 minutes, until the dough is smooth and slightly elastic. Optional: You can add flowers add this point so they are marbled throughout but I recommend adding later for the best results and because of the the cost of flowers.
2. First rise: Lightly oil a large bowl, place the dough inside, and cover. Let it rise at room temperature until it has roughly doubled in size — about 6–8 hours, though the exact time will depend on your starter’s strength and the temperature of your kitchen.
3. (Optional) Stretch and folds: For extra structure and strength, perform 4 sets of stretch-and-folds during the first rise: begin 30 minutes after mixing, then repeat every hour until all sets are complete.
4. Overnight proof: Once the first rise is complete, cover the bowl and transfer it to the refrigerator to proof overnight. This slow, cold fermentation develops a deeper sourdough flavor, improves texture, and makes shaping easier the next day.

Day 2: Shape, Boil, and Bake The Bagels

1. Shape the bagels: The next day, remove the dough from the fridge and turn it out onto a lightly floured work surface. Divide into 8 equal pieces (about 4.25 oz / 125 g each).  If you’d like to incorporate edible flowers throughout the bagels so they show up when you cut into the baked bagels, add them to each piece of dough. Shape each piece into a smooth ball by gently tucking the edges underneath and rounding with your hands. To form the hole, press your finger through the center of the ball, then use both index fingers to gently stretch and twirl until the hole is about 1–1.5 inches wide, keeping the thickness even all around. Arrange the shaped bagels on a lightly greased baking sheet.
2. Final rise: Cover and let the bagels rise at room temperature for 2–3 hours, until puffy and light to the touch. Tip: If you have a countertop oven or proofing setting, you can speed this up by proofing at 95°F (35°C) for 1–2 hours.

Boil and bake the bagels

1. Boil the bagels: Preheat your oven to 425°F (220°C). Bring a large pot of water to a gentle boil. Working in batches so you don’t overcrowd the pot, slip in the bagels and boil for 2 minutes per side. Use a slotted spoon or mesh skimmer to lift each bagel out, letting excess water drip off, then place them on a parchment-lined baking sheet.
2. Egg Wash: Apply the egg wash to the tops of the bagel and decorate with extra flower petals on top.
3. Bake the bagels:Slide the tray into the oven and bake for 20–25 minutes, until the tops are beautifully golden. Allow bagels to cool completely before serving.
4. Serve and enjoy: Top with your favorite spreads and toppings — a generous schmear of cream cheese, jam, or whatever you love most — and enjoy your fresh, homemade flower bagels!

Sample Baking Schedule

 Here’s the schedule I usually follow when making sourdough bagels. I like to start the dough in the morning so the bagels are perfectly ready to bake — and eat — the next day for breakfast or brunch.

• 8 PM: Feed your sourdough starter so it’s bubbly and active by morning.
• 8 AM: Mix your bagel dough and let it rise at room temperature for 6–8 hours, until doubled.
• 4:30 PM: Transfer the dough to the refrigerator to cold proof overnight — this step deepens flavor and makes shaping easier.
• 7:30 AM: Shape your bagels and let them rise until puffy and light.
• 10 AM:  Boil, bake, and enjoy warm, fresh bagels straight from the oven.

What is the healthiest flower you can eat?

Edible flowers aren’t just beautiful — many have been valued in traditional medicine for centuries. Beyond their visual appeal, certain varieties are packed with antioxidants, vitamins, and natural anti-inflammatory properties. Some of the most nutrient-rich and beneficial edible flowers include hibiscus, chamomile, lavender, and calendula. These flowers don’t just add color and flavor, they have real health benefits too!

How to Store Homemade Bagels:

Fresh bagels are best stored in a brown paper bag at room temperature for 2–3 days. Paper works better than plastic because it allows moisture to escape, helping maintain that perfect chewy texture.

Sourdough bagels also freeze beautifully. To freeze, slice the bagels in half and wrap each half in plastic wrap, wax paper, or parchment paper. Place the wrapped pieces in a sealed ziplock bag and store them in the freezer for up to 3 months.

You can also freeze the bagels whole. To thaw, leave at room temperature overnight, then reheat in the oven at 375°F (190°C) for 4–5 minutes.

Are Sourdough Bagels Healthier?

Yes, sourdough bagels are healthier than regular bagels. Because they’re made with a natural sourdough starter (a live culture of wild yeast and bacteria), the dough undergoes a slow fermentation process that breaks down gluten and starches, releases nutrients, and makes the grains easy to digest. This fermentation also helps lower the bagel’s glycemic index, increases prebiotic fiber, and enhances antioxidant levels. Overall, naturally leavened sourdough bagels are higher in nutrients and fiber, lower in gluten, and easy to digest. The absence of artificial additives and the use of high-quality flour also make homemade sourdough bagels a healthier choice.

If You Love These Homemade Flower Bagels, Try These Recipes Next:

• Pistachio Sourdough Croissants
• Blueberry Sourdough Bread
• How to Make Sourdough Croissants
• Blackberry Sourdough Bagels
• Chocolate Chip Sourdough Bread