Sort ingredients
chance
QR Code
Listen
Pdf
Feed starter the night before using a 1:5:5 feeding ratio (14g starter, 70g flour, 70g water)
In a large bowl, whisk starter and water until foamy. Add honey, bread flour, and salt. Mix until dough comes together.
Knead for 10 minutes until smooth and elastic. Return to bowl and cover. Let dough rest for 30 minutes.
Do 2 sets of stretch & folds, 30 minutes apart.
Cover and bulk ferment at room temperature for 10–12 hours, until doubled.
Turn dough out and divide into 8 pieces (or 6 for larger bagels). Shape into balls. Cover and rest for 30 minutes.
Poke a hole in each dough ball and gently stretch. Place on a parchment-lined baking sheet.
Preheat oven to 425°F. Bring water to a gentle boil and add 1 tablespoon baking soda.
Boil bagels 45 seconds per side. Transfer to baking sheet.
Optional: Apply egg wash (1 egg white + 1 tablespoon water).
Bake at 425°F for 20–25 minutes until golden. Cool on a rack.