Directions

1. Feed your sourdough starter and allow time for it to rise - this will vary based on temperature.

 

For reference, my house is usually 75F and my starter takes 4-5 hours to peak.

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2. In a large bowl, mix the starter, water and sugar and whisk until combined. Add the flour and salt. Using a dough whisk (or hands) mix until flour is distributed and there are no clumps. 

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The dough will be very stiff and dry. You may use a stand mixer.

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3. Cover the dough with a very damp towel and let it rest for 45 minutes to 1 hour. After the dough has rested, work the mass into a semi-smooth ball, about 15-20 seconds.

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4. Bulk Rise: Cover the bowl with a kitchen towel or plastic wrap and let rise until it almost doubles in size, usually about 8-10 hours, depending on the temperature of your house. 

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5. Shape: Line a sheet with a nonstick silicone mat or parchment paper. If using parchment, lightly coat with cooking spray or oil.

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6. Remove the dough onto a non-floured surface. Flatten the dough into a rectangle and divide into 8 equal pieces, about 110-115g each. Gather the ends, flip the dough over, and roll each piece into a ball. Let the dough rest on your lined sheet pan for 15 minutes to relax the gluten.

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7. Working with one ball of dough at a time, poke a hole straight through the center using your thumb and middle finger. Gently stretch the dough until the hole is about the size of a quarter. When finished, place the dough back onto the sheet pan.  It's okay if the hole shrinks slightly. Repeat shaping the remaining dough.

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8. Second Rise: Cover the dough with a damp towel and let rest at room temperature for 25 minutes - the dough will puff up slightly.

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9. Meanwhile, bring a medium pot of water to a boil. Add the honey and whisk well to dissolve. Preheat your oven to 425F.

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10. Boil the Bagels: Add 2 to 3 bagels into the pot and simmer for 30 seconds on each side for a thin crust. 

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The bagels should float. Transfer the bagels back onto the sheet pan you used earlier, placing them rounded side up. 

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11. Once slightly cool, coat the bagels with olive oil and top with any seeds/seasoning you desire. Continue with the remaining bagels.

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I love flaky sea salt or everything seasoning. 

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12. Bake: Place your sheet pan on the center rack. Bake the bagels for about 20 to 25 minutes. Flip them over to briefly cook the bottom side, about 1 to 2 minutes or less (optional). When ready, your bagels will be puffed up, light golden brown, and feel light to the touch. Transfer to a cooling rack and try not to eat all of them at once!

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Storing your Bagels: The bagels will be best enjoyed when made fresh. But you can store them in a plastic bag or bread bag at room temperature for up to 3-4 days. Bagels also freeze well, freeze them whole or sliced, covered in plastic wrap and a layer of foil, for up to 3 months.

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Enjoy!