Sourdough Bagels

Mix water and starter, then add honey, the flours, and salt. Mix until a shaggy dough forms.

Knead briefly until incorporated, shape into a ball, cover, and let rest for 1 hour.

Knead again, reshape into a tight ball, return to the bowl seam-side down, and bulk ferment until doubled in size (about 6–12 hours depending on temperature).

Let the dough release naturally from the bowl, divide into 12 equal pieces, and shape into tight balls.

Cover the dough balls and let them rest for 20 minutes to relax the gluten.

Poke a hole in the center of each ball with your finger and gently stretch them outwards to form bagel shapes.

Cover and let them undergo a final rise until they are soft and puffy (usually a few hours).

Preheat oven to 425°F (~220°C). Bring a large pot of water to a boil and add about 1 tablespoon of vegetable oil. Boil the bagels for 30 seconds on each side.

Place the boiled bagels on a parchment-lined baking sheet and bake for 15–18 minutes until golden and glossy.

Cool for at least 1 hour on a wire rack before slicing. Enjoy!