- 720 grams bread flour (6 cups)
- 120 grams sourdough starter discard (1 cup)
- 1/2 teaspoon active or instant yeast*
- 280 grams water (1 1/4 cups)
- 15 grams sea salt (about 2 teaspoons)
- 40 grams honey (about 2 tablespoons)
- 60 grams water, set aside (1/4 cup)
- 1 Tablespoon baking soda (for water bath)
- 1 Tablespoon honey or sugar (for water bath)
- 2 tablespoons egg whites (for toppings)
- poppy seeds
- sesame seeds
- everything but the bagel
- Read the recipe notes on proofing time before starting.
- In a large bowl, combine the starter, instant yeast, flour, salt, honey, and water. Add the extra set aside water if needed.
- Knead the ingredients together until a uniform, but shaggy dough ball forms.
- Cover the bowl with a plate or a damp towel and proof the dough for 1 hour at a warm temp.
- Stretch and fold the dough. wet your hands and stretch the dough up out of the bowl and fold it in on itself, do this a few times until the dough smooths out and has more tension. Scoop around the sides of the dough with your hands to form it into a nice, smooth ball. Cover and let the dough proof for 30 minutes at a warm temperature.
- Next, sprinkle some flour on the surface of your counter. Remove the dough from the bowl and place it on the floured surface.
- Stretch the dough into a rectangle that’s a little bigger than a sheet of paper. Be gentle with the dough!! You don’t want to flatten it. Just lightly pull the sides until it’s a rectangle about the size of a sheet of paper.
- Divide the dough into 8 equal pieces (each piece should weigh about 160 grams).
- Line a baking sheet with parchment paper and sprinkle flour on top of the parchment paper.
- Grab a piece of dough, and fold it in, forming a small round dough ball. Place the dough ball on the floured parchment paper. Repeat for the other pieces.
- Lightly sprinkle the top of the dough balls with flour. Cover the dough balls with a towel and let them rise for about 30 more minutes until they puff up a good bit.
- Flour your hands and pick up a dough ball. Place it in your right hand. Using your thumb on the top of the dough ball and middle finger on the bottom, squeeze a hole through the center of the dough ball. Bring your index finger and ring finger through the hole in the dough to touch your thumb.
- Use your other hand to guide the donut-shaped dough through your right-hand palm and fingers that are held in a circular shape. This is how you create a bagel shape.
- Place the shaped bagels back on the floured parchment paper. (lightly sprinkle more flour if you need to)
- Let the shaped bagels rest for about 15 minutes until they’re nice and puffy, but don’t overproof.
- (optional) Place the bagel dough in the refrigerator for a final proof of 12 hours.
- Preheat your oven to 450° F.
- Gather your toppings and add them to small bowls for easy use.
- Bring a large pot of water to a boil. Add in the baking soda and the honey (or sugar).
- Using a slotted spoon, place each bagel in the boiling water for about a minute, flipping at 30 seconds.
- Remove the bagel from the water, place it back on the parchment paper.
- Brush the boiled bagels with egg white and sprinkle on the toppings.
- Repeat for the remaining bagels. Once they all have toppings, place the bagels in the oven.
- Bake for approximately 20 minutes* until golden brown. Rotate the bagels at 10 minutes for even baking.
- Remove and allow to cool for 30 minutes.
