Ingredients

3/4 cup active starter (Don’t have sourdough starter? Buy my SourJo Dehydrated Sourdough Starter!)

1 cup + 2 tsp warm water

2 tbsp sugar

4 cups bread flour

1.5 tsp fine sea salt

1 tbsp honey

Toppings (Poppy, Sesame, Everything-But-The-Bagel seasoning)

Dough

Whisk starter, water and sugar together. Add flour and salt. Combine into a rough dough with hands then mix in a stand mixer on low speed for 5 minutes. It will be a stiff dough. Cover with a damp towel and rest for 45 minutes. Work into a ball for 15-20 seconds.

Bulk Rise

Cover the bowl with a damp towel and let rise 8-10 hours or overnight at room temp.

Shape

Remove the dough onto a non-floured work surface. Divide into 8 equal pieces. Roll each piece into a ball. Let rest on lined sheet pan to relax the gluten. After resting, poke a hole in the center of each ball and gently stretch the opening. Repeat to each ball and let eat covered for 20 minutes.

In the meantime, bring a pot of water to boil. Add honey and whisk well. Preheat oven to 425°F. Add seeds to a shallow bowl.

Boil + Bake

Add 2-3 at a time with a slotted spoon. Wait for them to float to the top and simmer 30 seconds on each side. Transfer to the sheet pan, rounded side up.

Once they’ve cooled a bit dip the rounded side into the seeds to coat. Place back on the sheet pan and bake 20-25 minutes. Transfer to a wire rack to cool and enjoy!

(Recipe from Artisan Sourdough Made Simple - linked in my amazon storefront!)