Sourdough Bagels

Whisk the active starter into the warm water until fully combined and bubbly.

Add the honey, salt, and sugar and whisk until fully combined.

Add the flour and whisk until a rough, shaggy dough forms.

Cover and let rest for 30-60 minutes.

Perform 4 rounds of stretch and folds at 30-minute intervals, covering the dough between folds.

Once the stretch and folds are complete, cover and let it rest at room temperature until doubled in size (about 6-12 hours).

Once bulk fermentation is complete, turn the dough onto a floured surface. Stretch the dough into a rectangle, fold into thirds, and roll into a ball, using a push-pull method to build surface tension.

Split the dough into 4-6 equal portions and shape into bagels.

Cover and refrigerate 12-24 hours to cold proof.

Preheat the oven to 450°F.

Boil water with honey in a large pot.

Drop the bagels into the boiling water, poaching one side at a time for 30 seconds each side.

Remove from the water and place on a parchment-lined baking sheet.

Bake for 30-60 minutes, until golden brown.