8:00AM feed your starter

12:00-2:00 Mix the pre-ferment. In a standard mixer, with the dough hook attachment, combine flour, water, and sourdough starter. If you don’t have a standard mixer you can also combine by hand, it will be a little work though, this is a stiff dough. Cover and let ferment 6-12 hours. Then place in fridge overnight if not completing the dough in the evening.

6:00-8:00 PM or the following day- Mix honey, molasses, sugar, salt, and spices into a paste. Add to overnight ferment in standard mixer with dough hook. Mix on medium low for about 5 minutes, or until well combined. Cover, and let it proof for 1-4 hours

7:00-8:00 PM, or the following day- Divide your dough into 85-90 g balls, shape as you would if making buns and place on a greased parchment lined cookie sheet. Allow to rest for 30-90 min

After Resting- Place your thumb in the Center of the bagel and poke a hole, stretch it around to make sure you have an even ring. Place back on cookie sheet. The refrigerate for the cold ferment. This can be anywhere from one hour, to overnight, if you would like to bake them fresh in the morning.

BOILING and BAKING- preheat oven to 400 degrees Fahrenheit Prep a cookie sheet with parchment, and spray with oil. Bring a large pot of water to a boil. Stir in 2 tbsp. honey and 2 tbsp. baking Soda. Be aware the baking soda will cause the bubbles to fizz up a little. Remove your bagels from the fridge, working in batches of 3-4 at a time boil the bagels till they rise to the top. This will take about 40-60 seconds, flip, boil an additional 20 seconds, remove with two slotted spoons. Place on new prepared cookie sheet. Continue with remaining bagels until done.

Place bagels in oven and reduce temp to 375 degrees Fahrenheit. Bake for 20-30 min. Internal temp should be 200 degrees or slightly higher.