1. Combine the Wet Ingredients and Starter: In a large mixing bowl, combine the active sourdough starter, warm water, sugar, and salt. Stir until the starter is mostly dissolved and the sugar and salt are incorporated. This creates the flavorful base for your dough.

2. Mix in the Flour to Form a Shaggy Dough: Gradually add the bread flour to the wet ingredients, mixing with a wooden spoon or your hands until a shaggy, cohesive dough forms. It will be sticky at this stage, which is normal.

3. Knead the Dough for Development: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes. The dough should become smoother and more elastic. If using a stand mixer, knead with the dough hook for 6-8 minutes on medium-low speed. The dough should pass the windowpane test (stretch a small piece until it’s translucent without tearing).

4. First Rise (Bulk Fermentation): Place the kneaded dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a damp towel and let it rise at room temperature for 2-3 hours, or until it has visibly increased in size. Then, transfer the bowl to the refrigerator for an overnight cold proof (8-12 hours). This slow fermentation develops deep flavor.

5. Shape the Bagels: The next morning, remove the dough from the refrigerator. Divide the dough into 8-10 equal pieces. Roll each piece into a smooth ball, then poke a hole in the center with your thumb. Gently stretch the hole to about 1-1.5 inches in diameter, creating the classic bagel shape. Place the shaped bagels on a parchment-lined baking sheet.

6. Second Rise (Proofing): Cover the shaped bagels loosely with plastic wrap and let them proof at room temperature for 30-60 minutes. They should look slightly puffy. While they proof, preheat your oven to 425 F (220 C).

7. Boil or Bake (The Great Debate!): Boiling Method (for Chewy Bagels): Bring a large pot of water to a rolling boil. Add the baking soda and honey/malt syrup to the water. Carefully drop 2-3 bagels into the boiling water at a time, ensuring they don’t overcrowd the pot. Boil for 30-60 seconds per side. Remove with a slotted spoon and return to the parchment-lined baking sheet. This step is crucial for the chewy crust. Plain Method (for Softer Bagels): If you prefer a softer bagel without the super chewy crust, skip the boiling step. Simply proceed directly to baking after the second rise.

8. Bake to Golden Perfection: If desired, sprinkle your chosen toppings onto the boiled (or plain) bagels. Bake in the preheated oven for 18-22 minutes, or until golden brown and cooked through. Let them cool slightly on a wire rack before slicing and serving.