1. 1. Combine the Wet Ingredients and Starter: In a large mixing bowl, combine the active sourdough starter, 250 grams of water, and barley malt syrup. Whisk gently until the starter is mostly dissolved and the mixture is well combined. This ensures even distribution of your starter.

2. 2. Add Flour and Salt to Form a Shaggy Dough: Add the bread flour and salt to the wet ingredients. Mix with a Danish dough whisk or a sturdy spoon until no dry flour remains and a shaggy dough forms. At this stage, the dough will be quite sticky due to the higher hydration. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes (autolyse). This allows the flour to fully hydrate.

3. 3. Perform Initial Stretch and Folds: After the rest, begin your first set 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 times until all sides have been stretched and folded. The dough will start to develop some strength. Cover and rest for 30 minutes.

4. 4. Continue Developing Dough Strength with More Folds: Repeat the stretch and fold process every 30 minutes for another 3-4 rounds. As you progress, you’ll notice the dough becoming smoother, more elastic, and less sticky. If the dough still feels too dry or stiff after the initial water, you can gradually add the remaining 30 grams of water, a tablespoon at a time, during these folds until you reach your desired consistency. The goal is a dough that is still tacky but holds its shape.

5. 5. Bulk Fermentation and Shaping the Bagels: After the last set of folds, cover the bowl and allow the dough to bulk ferment at room temperature for 2-4 hours, or until it has increased in volume by about 30-50% and shows signs of activity (small bubbles). Gently turn the dough out onto a lightly floured surface. Divide the dough into 8-10 equal pieces (about 100-120 grams each). Shape each piece into a tight ball, then use your thumb to poke a hole in the center, gently stretching it to form a bagel shape about 1-inch in diameter. Place the shaped bagels on a parchment-lined baking sheet.

6. 6. Cold Fermentation (Optional but Recommended): For best flavor and texture, cover the shaped bagels loosely with plastic wrap and refrigerate overnight (8-12 hours). This cold fermentation slows down the yeast activity, deepening the flavor and making the bagels easier to handle.

7. 7. Boil and Bake the Bagels: Preheat your oven to 450 F (230 C) with a baking stone or inverted baking sheet inside. Bring a large pot of water to a rolling boil, then add the barley malt syrup and baking soda. Carefully drop 2-3 bagels into the boiling water (don’t overcrowd the pot). Boil for 30-60 seconds per side. The longer they boil, the chewier the crust will be. Remove with a slotted spoon, letting excess water drip off, and place them back on the parchment-lined baking sheet. If desired, sprinkle with toppings immediately.

8. 8. Bake Until Golden Brown: Transfer the baking sheet to the preheated oven. Bake for 18-22 minutes, or until the bagels are deeply golden brown and have a firm, chewy crust. Let them cool completely on a wire rack before slicing and enjoying.