Step 1

In the mixing bowl of a stand mixer fitted with the dough hook, add the 5 cups 650g unbleached bread flour * see notes, 2 tablespoons 26g granulated sugar, 1 ½ teaspoon 10g fine salt, 1 ¼ cup 285g warm water, 90-100 degrees Fahrenheit, and 1 cup 240g active sourdough starter, stirred down.

Step 2

Knead the dough for 5- 7 minutes at the lowest speed. It will take a while to come together, and will be dense. This is normal. Knead the dough until a smooth elastic dough forms, and it rebounds when poked. If the dough refuses to come together, add water, 1 tablespoon at a time, until cohesive.

Step 3

Add the 1 tablespoon olive oil to a large bowl, grease the bowl, and toss the dough to coat. Cover and set aside to rise for 8-12 hours, depending on the ambient temperature in your house. The dough should have at least doubled before proceeding.

Step 4

Once the dough has doubled, pop it into the fridge for a rest. The sourdough bagel dough can rest in the fridge for up to 3 days. The longer the rest, the tangier the dough.

Step 5

Remove the dough from the fridge about 3-4 hours before you're ready to bake.

Step 6

Once the dough reaches room temperature, turn it onto a clean work surface dusted with flour. Cut it into 10-12 pieces, then form each piece into a tight ball. Place the balls on a well-floured surface and cover with a kitchen towel.

Step 7

Allow the balls to rest for 10-15 minutes, then latten each ball slightly, and then poke your thumb through the middle of the ball to form the ring shape.

Step 8

Recover the bagels with a kitchen towel while you preheat the oven to 425f and bring a pot of 8 cups water to boil. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.

Step 9

Meanwhile, prepare any desired toppings by spreading them in a shallow dish or plate if dipping the toppings. See notes for topping ideas.

Step 10

Once the oven is preheated, add the 2 tablespoons brown sugar to the water, and begin by boiling the bagels in batches. 30-45 seconds per side. Remove the bagels from the water with a spider spoon, shaking off any excess water. Then dip one side into toppings, or sprinkle the flavor on top of the damp bagels.

Step 11

Replace the bagels on the prepared baking sheet and bake in the oven for 25-28 minutes, or until golden brown.

Step 12

Remove the cooked sourdough bagels from the baking sheet and cool on a wire mesh rack.