Step 1

In a stand mixer, add flour, sourdough starter, cheese chunks, water, honey, and salt. Place the dough hook on the mixer and mix the dough on the lowest speed for 3 minutes.

Step 2

(My Preferred Method): In a bowl, add flour, sourdough starter, cheese chunks, water, honey, and salt. Mix by hand for a couple of minutes until a ball forms. Now, turn the dough onto a lightly floured surface and knead the dough for 3-4 minutes or until the dough looks smooth.

Step 3

Place dough in a tupperware and cover securely. Let the dough rise at room temperature for 6-8 hours or until it doubles in size. If you have time and for best results, stretch and fold your dough 3-4x during the first rise (ideally within the first few hours). To do this, stretch one side of the dough up and fold it all the way over to the other side. Then, rotate the bowl and continue on all four sides. Keep the dough covered throughout the duration of fermentation.

Step 4

Place your dough covered in the fridge for an overnight rise. This is where your dough will develop flavor and L.A.B bacteria will get to work enhancing the nutrition of our dough.

Step 5

The next day, dump out and divide your dough into 6-8 pieces, you can eyeball it or weigh out 80g-120g pieces. Shape each into a ball by pulling the corners up and over. Now, use your finger to poke a hole through the center of each ball and rotate the dough with two fingers to form a ring. Refer to visual.

Step 6

Place your bagels in a lightly greased tupperware and cover them securely or a greased baking sheet and cover with plastic wrap. Ensure the bagels are covered tightly so the tops do not dry out. Let the bagels rise for 1-3 hours or until puffy to the touch. In the summer, this will take roughly 1-2 hours and in the winter, it could take 2-3 hours. This part of the process is essential in creating a soft and fluffy bagel.

Step 7

Preheat oven to 400f. Fill a large, wide pot of water and bring to a boil. Drop bagels in, 1-2 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side and remove with a slotted spoon; drain well. Place on a baking sheet or plate and brush with egg wash.

Step 8

Top each bagel with shredded cheese.

Step 9

Bake bagels for 18-23 minutes or until golden brown on the outside.