Sourdough Bagels

Ingredients

• 150 g active Sourdough Starter
• 250 g Warm Water
• 24 g Sugar
• 500 g Bread Flour
• 9 g Sea Salt
• 20 g Honey (for boiling)
• Toppings: sesame seeds, poppy seeds, everything seasoning (optional)

Instructions

1. 1
   Mix the Dough: In a large bowl, whisk together your active starter, water, and sugar until well combined. Add the flour and salt, then knead by hand until you get a stiff, shaggy dough with no dry patches.
2. 2
   Rest the Dough: Cover the bowl with a very damp towel. Let the dough rest for 45 minutes to 1 hour.
3. 3
   Form into a Ball: After resting, knead the dough for 15–20 seconds to form a semi-smooth ball.
4. 4
   Bulk Rise: Cover the bowl with oiled plastic wrap. Let it rise at room temperature until doubled in size, about 10–12 hours (overnight is best).
5. 5
   Shape the Bagels: Line a baking sheet with parchment or a silicone mat. If using parchment, lightly oil it. Turn the dough onto a clean (not floured) surface. Flatten into a rectangle and cut into 8 equal pieces (about 4 oz each). Roll each piece into a ball, then let them rest on the baking sheet for 10–15 minutes.
6. 6
   Poke the Holes: One at a time, poke a hole through each dough ball and stretch it into a ring (hole about walnut-sized). Use your fingers to gently roll and widen the hole. Return shaped bagels to the baking sheet.
7. 7
   Second Rise: Cover with a damp towel. Let sit at room temperature for 15–20 minutes. Bagels will puff slightly.
8. 8
   Boil the Bagels: Bring a medium pot of water to a boil. Stir in 1 tablespoon honey. Preheat oven to 425°F (220°C). Boil 2–3 bagels at a time, 30 seconds per side. While still wet, dip the top of each bagel in seeds (optional) and place back on the baking sheet.
9. 9
   Bake: Bake in the center of the oven for 20–25 minutes, until golden brown.