Feed Your Starter

1. Feed your sourdough starter to become active and bubbly. This may take 4–6 hours depending on the temperature of your kitchen.

Mix and Knead the Dough

1. In the mixing bowl of a stand mixer, combine 120 g active sourdough starter, 260 g water, and 35 g sugar. Stir until mostly dissolved. Add 10 g sea salt and 500 g bread flour. Mix by hand until a rough dough forms using a dough scraper. 
2. Place the mixing bowl on the stand mixer with a dough hook attachment.  Knead at low speed for 10 mins until mixture is smooth and elastic.  There should be nothing sticking onto the sides of the bowl.  
3. Cover the bowl with a lid, cling film or a tea towel. Leave the dough to rest at room temperature for 8 – 12 hours, until it has become puffy and has risen (I normally leave it to prove overnight so I can bake in the morning). 

Shape the Bagels

1. After the resting period, uncover the dough and lightly sprinkle the visible surface with flour.  Then turn the bowl upside down and allow the dough to fall under its own weight onto the countertop.
2. Gently pull the edges away from the centre and then fold them back to the centre again to slowly form a ball.  Use a dough scraper to help to tuck the edges of the dough underneath itself; this helps  create surface tension as you shape a smooth ball.
3. Place a sheet of parchment paper on the work surface. Lightly dust it with flour to prevent the dough balls from sticking (optional).
4. Divide the dough into 8 equal pieces, (weight of the dough 928 g= 116 g each).  Shape each portion into a ball; next create the bagel hole in the centre by poking your fingers through and gently stretching (to about a 2 inch wide hole).  
5. Place the shaped bagel onto the parchment; continue to shape the rest of the dough balls, spacing them out evenly on the parchment. 
6. Cover them with a tea towel.  Allow them to rest at room temperature for around 2 hours.  

Bake the Bagels

1. Preheat the oven to 200°C (425°F).
2. Towards the end of the 2 hours resting time, bring a large pot of water (of sufficient depth to allow you to flip the bagels) to a gentle boil.   Add sugar and baking soda to the boiling water. 
3. Cut around each piece of parchment so you can easily lift and transfer each bagel into the water without disturbing its shape.
4. Boil 2 – 3 bagels at a time, 30 – 45 seconds per side (flipping over gently with a spatula), do not overcrowd them.  
5. Remove boiled bagels from water and place on a parchment-lined baking tray.  Add toppings as/if desired. 
6. Bake for 20–25 minutes or until golden brown (for your reference, mine took 22 mins).  
7. Once done, transfer the bagels onto a wire rack to cool before slicing and enjoying.
8. Store leftover bagels in an airtight container once fully cooled. Slice and toast or grill, they will keep for several days.