Makes about 4 bagels
75g or 1/3 c starter, fed
25g or 2 tbs sugar
155g or 2/3 c warm water
325g or 2 3/4 c bread flour
7 g or 3/4 tsp salt
Egg wash
1. Mix the ingredients in a bowl until shaggy. Let sit for about 30 minutes to let the liquids hydrate the flour.
2. Knead the dough for 10 minutes until smooth and elastic.
3. Lightly oil a bowl and turn the dough in to coat. Cover with a damp dish cloth. Let rise in a warm place until the dough has doubled in size.
4. Deflate the dough however you like and let it rest for another 2 hours.
5. Divide the dough into 3-4 equal pieces. Shape each into a round, and then swirl on the counter in the palm of your hand to make a tight ball. Coat a finger in flour, and press your finger into the center of each dough ball to form a ring. Stretch the ring to 2” and place it on a lightly oiled cookie sheet. Cover and let rise for about an hour. (You can also form it into a snake about 18" long, form a circle with overlap on each end and pinch and roll into a good circle.)
6. Bring a pot of water to boil and then slightly lower heat. Add 1 tsp salt and 1 tbsp baking soda to the water. Use a slotted spoon or skimmer to lower the bagels into the water and boil until they float to the top. Boil for 1 minute, flip and boil 1 minute more. While the bagel is still on the skimmer, set on a paper towel for a few seconds to drain. (Do not set the bagel directly on the paper towel, or it will stick, have the skimmer on the paper towel.)
7. Place on a parchment lined or greased pan and add egg wash and then toppings.
8. Bake 400° for 15 to 20 minutes or until medium golden brown, or internal temp is 195-205 degrees F.