Instructions

1. 8am - The day before you want to make bagels, take your sourdough starter out of the fridge. Let it sit on the counter all day until the afternoon/evening, It will be all bubbly and happy.
2. 7pm - With your starter ready to go you will make the dough. Mix together starter with warm water and honey. Let it sit for 10 minutes. Then add the flour and salt to the bowl. Mix with your hands. It will be very sticky (which is good) just run your hands under cold water to help the dough to not stick as much. *If you are making a bagel that requires toppings in the dough now is the time to put it in. I often make cinnamon raison and this is the time where I would add in both the cinnamon and raisons.
3. Let bagel dough sit on the counter overnight.
4. The next morning you will divide the dough into 8 pieces, or really whatever size you would like. Roll the dough into a ball, squeezing it using your pointer finger and thumb to help. Make a whole in the center. Let the bagels sit on parchment paper on the counter for 1 hour until puffy.
5. Preheat oven to 400 degrees. Boil a big pot of water. Drop bagels into the boiling water. Boil for 1-2 minutes on each side. I like to use the handle of a big spoon to flip them.
6. Remove the bagels from the water, let cool for 1-2 min on parchment paper and then dip the bottom of the bagel in the cornmeal (This isn't necessary but helps to give your bagel a little more crunch once it is toasted) and place back on the parchment paper. Finish by topping your bagel with your favorite topping. We love everything, salt, and sesame seeds!
7. Bake in the oven for 20 - 25 min until starting to brown on top.
8. Enjoy!