Feed Your Starter: Make sure your starter is active and at its peak. It should be airy, doubled in volume, and pass the float test. If in doubt, give it one more feeding and wait until it’s lively.

Mix the Dough: In a large bowl, whisk starter, warm water, and sugar or honey. Add bread flour, whole wheat flour (if using), and salt. Stir until a shaggy dough forms.

Knead to Strengthen: Knead on a lightly floured surface for 8–10 minutes until the dough is smooth, elastic, and slightly tacky. You’re aiming for a strong gluten network so the bagels hold their shape.

First Rise (Bulk Fermentation): Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature until puffed by about 50% (not fully doubled), 3–5 hours depending on temperature. The dough should feel lighter and springy.

Divide and Pre-Shape: Turn the dough out and divide into 8 equal pieces (about 120–130 g each). Shape each piece into a tight ball by tucking edges under and rolling against the counter.

Shape the Bagels: Rest the balls for 10 minutes. To shape, poke a hole through the center with your thumb, then gently stretch and spin to a 2-inch hole. The hole will shrink as they rise.

Second Rise: Place shaped bagels on a parchment-lined baking sheet lightly dusted with flour or semolina. Cover and let them rise at room temperature until slightly puffy, 45–90 minutes. They should hold their shape and feel airy when pressed.

Optional Cold Rest: For better flavor and easier handling, cover and refrigerate the shaped bagels for 8–16 hours. They’ll firm up and be simpler to boil and top. You can bake straight from the fridge.

Preheat and Prepare the Water: Heat the oven to 450°F (232°C). Bring a large pot of water to a gentle boil. Add barley malt syrup (or honey) and baking soda. This helps color and shine.

Boil the Bagels: Carefully lower 2–3 bagels into the simmering water. Boil 30–45 seconds per side for a lighter chew, or up to 60–75 seconds per side for extra chew and a thicker crust. Drain briefly on a wire rack.

Add Toppings: If using egg wash, brush the tops now. Dip or sprinkle with sesame, poppy, everything seasoning, or coarse salt while the surface is still tacky.

Bake: Transfer to a parchment-lined baking sheet. Bake 16–22 minutes, rotating once, until deep golden brown. They should feel firm with a slight sheen.

Cool: Let bagels cool on a rack for at least 20–30 minutes before slicing. This sets the crumb and keeps them from becoming gummy.