DAY 0:

• Feed your sourdough and allow it to reach peak active state

DAY 1:

• In a large bowl, whisk together water, bubbly active starter, maple syrup, sugar and canola oil. Whisk until completely combined and you begin to see some bubbles forming. Allow to sit for a few minutes.

• Add in flour, then the salt on top and begin combining. This is a stiff dough so you may need to move it to an electric mixer fit with a dough hook to get things going. Once mostly combined, turn your dough onto a floured work surface and knead until smooth (about 6-7minutes of kneading) 

• Shape you dough into a ball, creating tension across the top of the dough and place back into your bowl and cover with a towel to rest for 30 minutes

• Divide dough into 12 equal parts and shape each smaller dough mound into a tight ball, once again creating tension across the top of the ball. 

• Cover dough balls with a towel to rest for 20 minutes and prepare a baking sheet lined with parchment paper, sprinkling a generous amount of flour on top.

• Begin shaping your bagels. I like to poke my thumb through the center of the dough ball, then using my pointer and middle finger, I place the dough on a floured work surface and spin the dough around my two fingers. This helps elongate the center hole. Then, using your palms, spin the bagel in-between both hands to firm up the shape. 

• Place bagels on a baking sheet, cover with a towel and place in a warm spot in your kitchen to proof for 2.5-4 hours (mine typically take around 3.5 depending on the temperature that day or if I am actively using the oven in my kitchen for something else)

• Test your bagels – they should be marshmallowy in texture – when you press into a bagel, it shouldn’t spring back up immediately. Instead, it should leave a bit of an indent before taking back its shape. 

• Once proofed, cover your pan in plastic wrap and place into the fridge for 12-24 hours. 

Day 2:

• Preheat your oven with a pizza stone to 450 degrees

• Bring a large pot of water, mixed with the honey and baking soda, to boil. 

• Once your water is boiled, remove your bagels from the fridge and place in the water, a couple at a time, to boil for 45 sec on each side.

• Remove bagels from the water and allow them to drip on a paper towel. 

  • If you prefer not to use an egg wash for your bagel toppings, remove your bagel from the water and immediately dip your bagel dough into your preferred topping choice. 

• Prepare your egg wash. Brush wash all over the bagel and immediately dip into your chosen toppings. 

• Bake each bagel for 18-20 minutes, flipping the bagels halfway through.

• Cool on a rack and enjoy!