Day One

Step 1: About 4 hours before you want to start your dough, feed your sourdough starter and set on the counter (away from any drafts). 

Step 2: Once the sourdough starter is active and bubbly, scoop out ½ cup and place inside the bowl of a stand mixer and attach the dough hook. Add 1 cup room temperature water and the honey. Mix until combined and honey is dissolved. 

Step 3: Add 2 cups of flour and the salt. Knead on LOW speed for roughly 8 minutes. The dough will start to form.

Slowly add the remaining flour a little at a time and knead until smooth and easily pulls away from the hook.* 

Cover with plastic wrap and let it ferment away from the draft 8 hours or overnight.

Day Two

Step 4: In the morning (after the dough has fermented), dump the dough out onto a cutting board. With a knife, divide the dough into 8 equal pieces. Gently shape each section into a round ball. 

Step 5: One at a time, gently press into the middle of each ball of dough to create a center hole. Light pull away from the center to ensure the hole is large enough for even baking.

Place prepared dough on a parchment lined baking sheet. Once all balls of dough are prepared, cover the baking sheet with a large piece of plastic wrap. Let the raw bagels rest for 2 hours in a warm place, or until they form a fluffy consistency. 

Step 6: When the raw bagels are done resting preheat your oven to 425F and prepare the baking soda bath.

Bring a large pot of water to boil and add the 1 tablespoon of baking soda and 2 teaspoons of sugar.

With a slotted spoon, gently place a few bagels in the boiling water (be sure not to crowd, I usually do 3 bagels at a time). Boil for 30 seconds on each side and then place back onto the lined baking sheet. Continue until all bagels have been boiled. 

Step 6: While the raw bagels are still damp, generously sprinkle with the everything bagel seasoning. Bake in the preheated 425 degree oven for 20-25 minutes, or until lightly golden on top.