Sourdough Bagels 🥯

Using a mixer with a dough hook, mix the starter, water, and sugar. Add the flour and salt and mix on low speed for 5-6 minutes. Transfer to a large mixing bowl. Cover with a wet towel and let it rest for 45 minutes. Work the dough into a smooth bowl by doing a series of stretch and folds for 15-20 seconds. Cover with a wet towel and let it rise until it doubles in size, about 8-10 hours. Remove dough onto the counter. Divide dough into 8 pieces. Each piece should weigh 115 grams. Work each piece into a ball. Place on a cookie sheet. Cover with a cloth and let it rest for 15 minutes. After 15 minutes, make a hole in the center of each piece of dough. Stick in both index fingers and go round and around to open the hole. Place the bagels back on the cookie sheet and let it rest for another 20 minutes. In the meantime, bring a pot of water to a boil. Add 2 tbl honey to water and mix it until it dissolves. Preheat oven to 425 degrees. Prepare a bowl with your bagel toppings. Drop the bagels into the water and simmer for 30 seconds on each side. Remove with a slotted spoon. Wait for it to cool slightly (but it should still be wet) and roll each bagel in the topping of your choice and place back on the cookie sheet. Bake bagels for 20-25 minutes. Flip them over and bake for another 1-2 minutes. Enjoy!