Homemade Flower Bagels Recipe
These easy homemade flower bagels are as beautiful as they are delicious. Made completely from scratch and topped with real edible flowers, they bake up perfectly soft, delightfully chewy, and full of fresh flavor — a stunning twist on the classic bagel you can make right at home.
Ingredients
Sourdough Starter
- 25 g (1 tablespoon) active sourdough starter
- 80 g (⅓ cups) water
- 80 g (⅔ cups) flour
Flower Bagel Dough
- 500 g (4 cups plus 2 tablespoons) bread flour
- 275 g (1 cup plus 2 ½ tablespoons) water
- 125 g (½ cups) sourdough starter
- 10 g (2 teaspoons) salt
- 18 g (1 tablespoon plus 1 teaspoon) honey
- 48 - 96 pieces natural dried pressed edible flowers. NOTE: If you just use the edible flowers to top the shaped bagels prior to baking you will not need as many. I use these flowers and these from Amazon.
Additional Ingredients
- Egg Wash 1 egg white and 1 tablespoon of water Used prior to topping and baking. Gives the bagels a beatiful golden color and shiny exterior.
- Oil to grease the pan before final rise
Instructions
Prepare your sourdough starter
- Feed your sourdough starter: Feed your sourdough starter roughly 8-12 hours before you mix the bagel dough. Your starter is ready to use when it has roughly doubled in size and the peak has just begun to drop back down in the jar. I typically feed my starter the night before and then mix bagel dough in the morning.25 g (1 tablespoon) active sourdough starter, 80 g (⅔ cups) flour, 80 g (⅓ cups) water
Day 1: Mix the Bagel Dough
- Mix the bagel dough: In the bowl of a stand mixer (or a large mixing bowl), combine the bread flour, water, sourdough starter, honey, and salt. Using the dough hook, knead on low speed for 6–7 minutes, until the dough becomes smooth and elastic. If working by hand, mix until a rough, shaggy dough comes together, then knead on a floured surface for 8–10 minutes.500 g (4 cups plus 2 tablespoons) bread flour, 275 g (1 cup plus 2 ½ tablespoons) water, 125 g (½ cups) sourdough starter, 10 g (2 teaspoons) salt, 18 g (1 tablespoon plus 1 teaspoon) honey
- First rise: Lightly coat a large bowl with oil, then place the dough inside. Cover with a damp towel or plastic wrap and let it rise at room temperature for 6–8 hours, or until it has doubled in size.
- (Optional) Stretch and fold the dough: Perform three rounds of stretch and folds during the first rise, beginning about 30 minutes after the dough is mixed. After the first set, repeat the process every 60 minutes until all three rounds are finished. (This step is optional, but it’s an easy way to strengthen the dough and improve its volume.) To carry out one round: lightly wet your hands, lift one side of the dough, stretch it upward, and fold it across to the opposite side. Turn the bowl a quarter turn and repeat with the next side, working your way around until all four sides are done. Cover the dough and allow it to rest until the following set.
- Cold proof: Once the dough has about doubled, transfer it to the refrigerator for an overnight proof (8–12 hours). This slow fermentation not only develops rich flavor but also gives the lactic acid bacteria from your sourdough starter time to break down the dough, making it easier to digest and increasing the bioavailability of its nutrients. The longer it ferments, the greater the gut health benefits. You can leave the dough for up to 48 hours in the fridge.
Day 2: Shape, Boil, and Bake the Bagels
- Divide the dough: The following day, turn the dough out and portion it into 8 equal pieces, each weighing around 125 g (4.25 oz). If you’d like to incorporate edible flowers throughout the bagels so they show up when you cut into the baked bagels, add them now. This step is totally optional and does require additional flowers. Starting with once piece of dough, flatten it out completely on the table with your hand or a rolling pin. Add as many flowers as you’d like to the flattened dough. Roll up the dough to lock in the flowers and proceed with the shaping process.48 - 96 pieces natural dried pressed edible flowers. NOTE: If you just use the edible flowers to top the shaped bagels prior to baking you will not need as many.
- Shape the bagels: To shape your bagels, tuck the edges of each piece up and over to form a ball. Then, press a finger through the center and gently spin the dough with two fingers to create a ring shape.
- Final rise: Set the shaped bagels on a greased baking sheet and leave them to rise at room temperature for 1–3 hours, until they feel light and puffy when touched. To speed things up, you can proof them in a proof box or in an oven with a proofing setting at about 90–95°F for roughly 1 hourOil to grease the pan before final rise
- Boil the bagels: Preheat your oven to 425°F (220°C). Meanwhile, bring a large pot of water to a rolling boil on the stove. Working in small batches of 2–3 bagels (depending on your pot size), boil each one for about 1 minute per side. Lift them out with a slotted spoon and transfer to a parchment-lined baking sheet.
- Add egg wash and flowers: Beat the egg and mix in the tablespoon of water. Using a pastry brush or spray bottle, apply the egg wash to the tops of each bagel. Add edible flowers to the tops of the bagels spaced evenly apart to cover the full surface area (or whatever looks prettiest to you!).48 - 96 pieces natural dried pressed edible flowers. NOTE: If you just use the edible flowers to top the shaped bagels prior to baking you will not need as many. , Egg Wash 1 egg white and 1 tablespoon of water
- Bake the bagels: Bake the flower bagels in the preheated oven on a parchment-lined baking sheet for 20-25 minutes, or until they are golden brown. Allow them to fully cool on a wire rack before serving.
- Serve and enjoy! After the flower bagels have cooled, slice them open and enjoy with your favorite toppings. I love mine with homemade cream cheese whipped with a touch of raw honeycomb, alongside a hot cup of coffee.