H3art of the Home

Ready to take your sourdough game to the next level? These Mike’s Hot Honey Bagels aren’t your ordinary bagels. Packed with smoky paprika, garlic, cayenne, and that perfect sweet heat from Mike’s Hot Honey, these beauties are about to become your new obsession. The secret is adding the hot honey right into the dough AND the boiling water for maximum flavor in every single bite. This is a 2-day process that’s absolutely worth the wait. Your kitchen is going to smell incredible, and your taste buds will thank you later. Who’s ready to spice up their sourdough routine?

Ingredients

For the Dough

• 500 grams bread flour
• 240 grams water
• 150 grams active sourdough starter
• 45 grams Hot Honey (want to make your own? Recipe for Homemade Hot Honey below)

Buy Hot Honey Here

• 10 grams hot sauce
• 12 grams salt
• 1/2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1 teaspoon dried red pepper flakes

For Boiling the Bagels

• 42 grams(2 tablespoons) Mike’s Hot Honey or regular honey
• 6 cups water
• Pinch of cayenne pepper

For Topping(optional)

• Pepper Jack sliced cheese, Smoked cheddar, or aged Gouda, (if using cheese as a topping add after baking the bagels for 10 minutes, add cheese and continue baking)

Instructions

Mix the Dough

1. In a large mixing bowl, dissolve the sourdough starter and 45 grams Mike’s Hot Honey in the water.
2. In a separate bowl, whisk together the flour, salt, smoked paprika, garlic powder, cayenne pepper, red pepper flakes, and hot sauce.
3. Add the seasoned flour mixture to the liquid and mix by hand or use your mixer, until all of the flour has absorbed the water and forms a shaggy dough.
4. Cover with plastic wrap and allow the dough to sit for 45 minutes to an hour.

Knead the Dough

1. Attach the dough hook to your stand mixer. Transfer the dough to the mixer bowl and knead on speed 2 (low-medium) for 6-8 minutes until the dough becomes smooth and elastic or hand knead the dough for 8- 10 minutes
2. The dough should pull away from the sides of the bowl and form a cohesive ball around the dough hook. If it starts to tear, let it rest for 5-10 minutes before continuing.
3. Cover with plastic wrap.

4. Perform a round of stretch and folds after one hour. Cover again and let it rest overnight at room temperature. (Mine took 7 hours at 73°F)

Shape and Boil the Bagels

1. The next day, divide the dough into 8 equal portions (about 118-120g each).
2. Shape each portion into a tight ball
3. Cover gently with a damp cloth or upside down pan and let rest 15-20 minutes.
4. Poke a hole through the center with your fingers.
5. Gently stretch the hole to about 2 inches in diameter.
6. Place shaped bagels on parchment squares and place on your baking sheet.
7. Overnight Fermentation: Cover tightly with plastic wrap or lid and refrigerate overnight. The next day, remove your bagels from the fridge and let come to room temperature for 30 minutes before boiling.
8. Preheat oven to 425°F (220°C).
9. Bring 6 cups of water to a boil in a large pot. Add 42 grams of Mike’s Hot Honey and a pinch of cayenne to the boiling water.
10. **Place your bagel (still on the parchment square) parchement side first into the boiling water. Boil bagels 2-3 at a time for 30-40 seconds per side. Remove parchment once you flip the bagel.
11. Remove with a slotted spoon or my favorite thing to use is a fish spatula and place on a parchment-lined baking sheets.

The fish spatula I use

Finish and Bake

My favorite baking sheet

1. Bake for 20-25 minutes until golden brown.
2. If adding cheese to the top, bake 10 minutes, add the cheese and continue baking for the rest of the time required.

Want to make your own Hot Honey? Check out my recipe below

Spiced Hot Honey Recipe

Ingredients

• 1/2 cup (170g) honey
• 1-2 teaspoons apple cider vinegar (start with 1 tsp, add more to taste)
• 2 teaspoons red pepper flakes
• 1/4 teaspoon cayenne pepper (add more to adjust for a spicier flavor )
• 1/4 teaspoon kosher salt (optional)

Instructions

1. Pour the honey into a small saucepan.
2. Add the vinegar, red pepper flakes and cayenne pepper.
3. Heat over low heat until the honey just begins to warm. 
4. Stir gently to distribute the spices evenly.
5. Remove from heat and let steep for 10-15 minutes.
6. Add the salt if using (enhances flavor without adding saltiness).
7. For a smoother texture, strain through a fine-mesh sieve to remove the red pepper flakes. For maximum flavor and visual appeal, leave the flakes in.
8. Allow to cool slightly, then transfer to a clean jar.
9. Store in a sealed jar at room temperature for up to 6 months

Bagel Storage

Store in an airtight container for up to 3 days, or freeze for up to 3 months. Toast directly from frozen.

**

Why Boil Bagels Parchment-Side Down First?

• Bottom gets sealed first: The bottom of the bagel (parchment side) hits the boiling water and forms a protective skin that prevents over-rising during baking
• Maintains shape: Boiling the bottom first helps the bagel hold its shape when you flip it – the sealed bottom acts as a stable base

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