Step 1

Feed your sourdough starter: Roughly 8-12 hours before you mix the bagel dough, feed your sourdough starter. Your starter is ready to use when it has approximately doubled in size and the peak has just begun to drop back down in the jar.25g active sourdough starter, 80g water, 80g flour.

Step 2

Mix the dough: In the bowl of a stand mixer or large mixing bowl, add the bread flour, water, sourdough starter, honey, and salt. With the dough hook attachment, mix on low speed for 6-7 minutes until the dough is smooth and elastic. If kneading by hand, mix the ingredients until a shaggy dough forms, then knead on a floured surface for 8-10 minutes.

Step 3

First rise: Place dough in a bowl or Tupperware and cover with plastic wrap or a damp towel. Let the dough rise at room temperature for 6-8 hours, until it roughly doubles in size.

Step 4

(Optional) Stretch and fold the dough: Stretch and fold your dough 3 times during the first rise, beginning at the 30 minute mark. Repeat every 60 minutes until you've completed three sets of stretch and folds (this step is optional but it's a relatively easy way to add additional structure and volume to your dough). To perform one set of stretch and folds: Start by splashing some water on your hands so they are damp. Then, grab one side of the dough with your hand, strecth it up and fold it all the way over the other side of the dough. Rotate the bowl and repeat this process with the next side. Once you've completed this process with all four sides, cover the dough and let it continue to rise until it's time for the next set.

Step 5

Cold proof: Transfer your dough to the refrigerator to proof overnight (~8-12 hours). This is when your dough will develop flavor and the L.A.B bacteria from your sourdough starter will get to work enhancing the nutrition of your dough. The longer it ferments the better for us it gets!

Step 6

Shape the bagels: The next day, dump out your dough and divide it into 8 equal pieces, about 125g (4.25oz) each. Shape each piece 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, as I do in this video.

Step 7

Final rise: Place the shaped bagels on a greased baking tray and let rise at room temperature for 1-3 hours, until puffy. If you have a proof box or an oven/countertop oven with a proof setting, you can expedite this process by proofing at 90 degrees for 1 hour.

Step 8

Boil the bagels: Preheat the oven to 425F (220c). On the stove, bring a large pot of water to a boil. Working in batches of two or three (depending on the size of your pot), boil the bagels for one minute on each side. Remove with a slotted spoon and place them on a parchment-lined baking sheet.

Step 9

Add egg wash and (optional) toppings: In a small bowl, whisk together the egg white and water. Use a pastry brush to brush the tops of the bagels with the egg wash. If adding toppings, dip the tops of the bagels in your topping of choice or you can sprinkle on top of the bagels. 1 egg white, 1 tablespoon water

Step 10

Bake the bagels: Bake the bagels in the preheated oven on a parchment lined baking sheet for 20-25 minutes, or until they are golden brown. Allow them to fully cool on a wire rack before serving.

Step 11

Serve and enjoy! Once your bagels have cooled, slice and serve with your favorite topping! I love to pair mine with some delicious homemade cream cheese.