Watch the recipe video here!


90g starter 
225g water 
40g agave 
10g salt 
500g bread flour 
1/4 cup barley malt syrup 
1/2 tsp baking soda 
1/2 cup everything bagel seasoning (for topping)


  • In a bowl combine the starter, water, agave, salt. Mix well, then add flour. Mix with a wood spoon until a shaggy dough forms. Dump the dough on a clean surface and knead for 10-15 minutes until the dough is smooth and supple. Place in a clean bowl, cover with plastic wrap, and let sit overnight in a warm location. 

    Note: Feed your starter about 3 hours before you plan to make your bagel dough. Once the starter has doubled in size it’s ready to use.

  • In the morning, preheat your oven to 425 degrees F. Get a large pot full of water and add the barley malt syrup. Bring to a boil. While the water is coming to a boil, push your fist into the bagel dough to release some of the air. Using a bench scraper, cut the dough into 8 pieces. Form each piece into a ball and create your bagel shape by pinching a hole in the middle and stretching it out.

  • Lower the heat to medium, keeping a gentle boil and add the baking soda making sure to scrape off any foam that forms on the surface. Place 2 to 3 bagels in the water making sure they’re floating on the top. Boil for 1 minute on each side. Remove from water and toss bagels in your desired seasoning and place on a baking sheet.

  • Bake the bagels for 22-24 minutes. Remove from oven and let cool for 15 minutes or so before eating!