MAKE THE DOUGH :1. In a large bowl, 150g active starter, 250g warm water, and 40g sugar. Mix by hand (or use a Danish Dough Whisk, one of my favorite sourdough tools!) until it it looks like a milky liquid.

Next, add 500g bread flour and 11g salt to the dough. Mix until fully incorporated.

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.

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.

Cover the dough and let it it rest for 60 minutes.

STRETCH AND FOLD :6. After 1 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 with a reusable shower cap and place dough in a warm place to rise.

BULK RISE :8. Leave the dough to at least 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 :9. Once the dough has at least doubled in size, gently remove the sourdough bagel dough from the bowl and place it in your work surface – no flour dusting needed.

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!

SECOND RISE :13. Place your shaped bagels on a parchment-lined baking sheet and cover them fully with a damp tea towel so they don’t dry out.

Not ready to bake? Cover the shaped bagels with plastic wrap 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.

BOIL BATH :15. While your bagels are rising, preheat your oven to 425 degrees.

TOPPINGS :20. 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.

*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 :22. Bake the Sourdough Bagels for 20-25 minutes, or until golden brown.