*Find a Sample Baking Schedule below*

MAKE THE DOUGH :

1. In a straight-edge bowl, add active starter, warm water, and sugar. Mix by hand (or use a Danish dough whisk (one of my favorite sourdough tools!) until it it looks like a milky liquid.

   I love using this straight-edge bowl so I can clearly see when the dough has doubled in size.
   150 grams active sourdough starter, 250 grams warm water, 40 grams sugar
2. Next, add the bread flour and salt to the wet ingredients. Mix until fully incorporated.
   500 grams bread flour, 12 grams salt
3. Next is a small labor of love, but trust me when I say, it is all worth it. Knead the dough for 5-6 minutes. I’ve tried using a stand mixer, but my bagels never taste as soft and chewy as when I do it by hand. So it is still my preferred method. 

   To do so, pull a small section of bagel dough above the rest, fold it over on top, and push into the dough with the heel of your hand. Repeat this motion while turning the bowl of dough clockwise for 5-6 minutes.

   As you knead, you will notice the dough will become pretty stiff and a little bumpy looking – this will be a stiff dough, so totally normal.
4. Cover the dough with the plastic top and let it it rest for 60 minutes.

STRETCH AND FOLD :

1. After one hour of resting, repeat the same “stretch, fold and push” routine with the heel of your hand for 30 seconds.

   You’ll notice the dough is a little less stiff and now the dough ball is smoother. Cover the bowl again and place dough in a warm place to rise.

BULK RISE :

1. Leave the dough to double in size.

   In my 69 degree kitchen, this typically takes anywhere from 8-12 hours. If your kitchen is warmer, it will be less time and the opposite is true if it is colder. 

SHAPE :

1. Once the dough has doubled in size, gently remove the sourdough bagel dough from the bowl and place it in your work surface – no flour dusting needed.
2. Stretch and shape the dough into a large rectangle, about 1/2 of an inch high. Now, with a bench scraper or a sharp knife, cut the dough into 8 equal triangle pieces. (I cut it like I would a pizza.)

   You can weigh the pieces of dough on a kitchen scale to verify that they are all equal ( about 115g), otherwise, just eyeball it and call it a day!
3. To shape, grab one piece of dough and pull the corners of the triangles towards the center. Then roll the dough until formed into a smooth ball. Repeat with the remaining pieces of dough.
4. One at a time, use your thumb to punch a hole in the middle of the dough ball. Stretch the dough ball with both thumbs, about 2 inches apart. The dough will shrink back a bit after, but that’s okay. 

SECOND RISE :

1. Place your shaped bagels on a parchment-lined baking sheet and cover with a plastic cover or plastic wrap so the dough doesn't dry out.
2. Let them rest until puffed up in a warm place, about 20-60 minutes.
3. Not ready to bake? Cover the shaped bagels and place them in the fridge for up to 24 hours. Pull them out of the fridge when ready to bake, and continue with the recipe as normal. The second rise will take longer since the dough will be cold from being in the fridge.

BOIL BATH :

1. While your bagels are rising, preheat your oven to 425 degrees F.
2. Fill a large pot of water, about 10 cups. Add the honey and whisk until well mixed. Bring the water to a boil.
   20 grams honey
3. Once the bagels have risen, it’s time to set up your station. I like to place a kitchen towel on the counter and a cooling rack on top to help for minimal cleanup later.
4. Carefully drop 2-3 bagels into the boiling water and boil for 30 seconds on each side. 
5. Using a slotted spoon, scoop the bagels and place them on the cooling rack. Repeat until all bagels have been boiled.

TOPPINGS :

1. After all the bagels have been boiled, it’s time to talk toppings! To be honest, eating these homemade sourdough bagels plain is heavenly, but adding toppings can bring some fun creativity to your bagels.
2. To do so, sprinkle some of your toppings on a small plate and dip the top of the bagel. The bagels will be slightly sticky to the touch, which will help the toppings to stick. Place the bagels on a parchment-paper lined baking sheet.
3. *Bonus tip – If you are topping your bagels with cheese, dip the bottom side as well. This will create a crunchy bite on the bottom – so good!

BAKE :

1. Bake the Sourdough Bagels for 20-25 minutes, or until golden brown with an internal temperature of 200 - 210 degrees F.
2. Remove the bagels from the oven and allow them to cool on a wire rack.
3. Once they are cool enough to handle, I highly recommend slicing into one while it is still warm and spreading a slab of butter on top. That chewy, buttery bite will be out of this world, I promise. Enjoy!