Sourdough Bagel

Dissolve water, starter, salt, yeast, and sugar in your stand mixer's mixing bowl

Start the mixer using the dough hook attachment on a low setting (typically I set my Kitchen Aide mixer to# 2)

Slowly add the flour (I typically add 3-4 heaping spoonfuls at a time).

Turn the mixer up to #3 or #4 to help all of the flour get incorporated. Typically this takes a minute or 2

Reduce the mixer speed to #2 and let the dough kneed for 3 minutes

Take the mixing bowl off the machine and gently kneed the dough by hand in the bowl for 1 minute.

Drizzle 1 teaspoon of oil on the dough and gently rub the oil on the outside of the entire dough surface

Cover the bowl and place in a warm area for 3-4 hours until the dough has doubled in size.

Turn dough out onto a non floured surface.

Cut the Dough in half

Shape each cut half into an approximate log

Cut each half into 4 making 8 pieces total

Shape each piece of dough into a ball ensuring that you seal the bottom well

Using your finger, pierce a hole in the middle of each dough ball and then gently start to stretch the dough to shape a bagel.

Cover the bagels with a damp paper towel or kitchen cloth and allow the bagels to rest for 30 min

Preheat your oven to 425 Degree F

Bring 4 quarts (1 gallon) of water to boil in a large pot

Add 2 tbs of honey to the water as its heating up

Add bagels to boiling water.

Boil each side of the bagels for 30 seconds.

Remove the bagels from the boiling water and place on a cooling rack.

Generously egg wash the bagels.

Boil the remainder of your bagels and eggwash them

Place the bagels onto a parchment-lined baking sheet

Bake 425 F for 20 min or until golden brown

Let them rest on the baking sheet for 10 minutes then remove them to a cooling rack