1. 1. Prepare the Dough (Evening): In a large mixing bowl, combine the active sourdough starter, warm water, bread flour, fine sea salt, and granulated sugar. Mix with a spoon or your hands until a shaggy dough forms and all the flour is incorporated. If using a stand mixer, use the dough hook on low speed for about 5-7 minutes until the dough comes together. Cover the bowl with plastic wrap or a damp towel and let it rest at room temperature for 30 minutes.

2. 2. Perform Stretch and Folds: After the rest, perform a series of “stretch and folds.” With wet hands, grab a portion of the dough from one side, stretch it upwards, and fold it over itself towards the center. Rotate the bowl a quarter turn and repeat this process 3-4 more times until you’ve gone all the way around. Repeat this stretch and fold process every 30 minutes for a total of 3 sets. This builds strength in the dough.

3. 3. Bulk Fermentation (Overnight): After the last set of stretch and folds, cover the bowl again and place it in the refrigerator for 12-18 hours. This slow, cold fermentation develops the sourdough flavor and makes the dough easier to handle. The dough should look slightly puffed and feel more elastic.

4. 4. Shape the Bagels (Morning): Remove the dough from the refrigerator. Divide the dough into 8-10 equal pieces (about 100-120 grams each). Roll each piece into a smooth ball. To create the bagel hole, poke a hole through the center of each ball with your thumb. Gently stretch the hole to about 1-1.5 inches in diameter, trying to keep the thickness even around the ring. Place the shaped bagels on a parchment-lined baking sheet.

5. 5. Boil the Bagels: Preheat your oven to 425 F (220 C). Bring a large pot of water to a rolling boil. Add the barley malt syrup or honey to the boiling water. Carefully drop 2-3 bagels into the boiling water at a time, ensuring they don’t overcrowd the pot. Boil for 30 seconds to 1 minute per side. The longer you boil, the chewier the bagel will be. Use a slotted spoon to remove the bagels from the water, letting excess water drain, and place them back on the parchment-lined baking sheet.

6. 6. Add Toppings and Bake: If desired, sprinkle your chosen toppings (sesame seeds, poppy seeds, everything bagel seasoning, coarse sea salt) onto the boiled bagels while they are still wet. Transfer the baking sheet to the preheated oven. Bake for 20-25 minutes, or until the bagels are golden brown and sound hollow when tapped on the bottom.

7. 7. Cool and Enjoy: Once baked, transfer the bagels to a wire rack to cool completely. This helps prevent them from becoming soggy. Serve warm or at room temperature with your favorite spreads.