Mix the Dough

• In a large bowl, combine sourdough starter, warm water, and honey or sugar.
  100 g active sourdough starter, 250 g warm water, 20 g honey or sugar
• Add flour and salt. Mix until a stiff dough forms.
  10 g salt, 500 g bread flour

Knead the Dough

• Knead by hand for 8–10 minutes (or 5–6 minutes in a stand mixer) until smooth and elastic.
• Dough should be firm and slightly dense, not soft like sandwich bread.

Bulk Fermentation

• Cover the bowl and let rest at room temperature for 8–12 hours.
• Dough should rise about 50%, not double.

Shape the Bagels

• Divide dough into 8 equal pieces.
• Flatten each piece slightly.
• Roll into a tight ball.
• Poke a hole in the center and gently stretch into a ring.
• Place on parchment paper.

Proof (Choose One)

Option 1: Cold Proof (Overnight)

• Cover and refrigerate 8–24 hours.
• Boil directly from fridge when ready.

Option 2: Warm Proof (Same-Day, 2–4 Hours)

• Place in the oven with light on (oven off).
• Proof 2–4 hours until slightly puffy.

Boil the Bagels

• Bring a large pot of water to a boil.
  Large pot of water
• Add baking soda and honey or sugar.
  1 tbsp baking soda, 1 tbsp honey or sugar
• Boil each bagel. 30 seconds per side.
• Remove and place on parchment.

Add Toppings

• While bagels are still wet from boiling, sprinkle with desired toppings.
  Poppy seeds, Shredded cheese

Bake

• Preheat oven to 425°F (220°C).
• Bake bagels 22–25 minutes until deep golden brown.
• Cool at least 30 minutes before slicing.