Sourdough Bagels

Method

1. 1

   Stir the starter, water, and 20 grams of honey. Add the flour and mix until no dry flour remains. Cover and rest 30 minutes, then pinch in the salt. Knead until the dough is smooth and firm, about 8 minutes. It should not be slack.

2. 2

   Cover and let it rise until puffy and increased by about half, often 4 to 8 hours. Do not wait for it to double like a yeast dough.

3. 3

   Divide into 8 pieces, about 108 grams each. Roll each into a tight ball, rest 10 minutes, then poke a hole through the center and stretch the ring until the hole is about 2 inches across. Set them on a floured towel. Cover and rest 30 to 45 minutes, until a finger pressed into one leaves a dent that slowly fills.

4. 4

   Bring a wide pot of water to a boil and stir in the remaining 20 grams of honey. Heat the oven to 425°F. Boil the bagels 30 seconds on each side. Lift them out, let them drip, and set them on a parchment-lined sheet.

5. 5

   Bake 20 to 24 minutes, until they are deep brown and sound hollow. Cool on a rack before you slice them. A hot bagel gums the knife.

From the kitchen

• If the rings collapse in the water, they were under-proofed, or the dough was too wet. Next time, use 220 grams of water.
• An egg wash is not required. The boil is what makes the skin shiny.