Mix the Dough:

Add the active sourdough starter, warm water, bread flour, salt, sugar or honey, and olive oil to the bowl of a stand mixer. Begin mixing on low speed. Start with 1 1/4 cups water and add more only if the dough seems dry—your starter’s thickness will affect how much water you need.

Knead:

Knead for 8–10 minutes, or until the dough becomes smooth, shiny, and elastic. It should feel soft and well-hydrated, but not sticky.

First Rise (Overnight):

Transfer the dough to a lightly oiled bowl. Drizzle about 1 teaspoon of olive oil over the top and gently rub it across the surface to prevent drying.

Cover the bowl and let the dough rise at room temperature for 8–12 hours, or until doubled and puffy.

Shape the Bagels:

Turn the dough out onto a clean counter and divide into 8 equal pieces. Roll each piece into a smooth ball.

Using your thumb and pointer finger, poke a hole through the center of each ball and gently stretch to create a bagel shape.

Preheat the Oven:

Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper.

Boil the Bagels:

Bring a large pot of water to a rolling boil. Add 1 tablespoon baking soda.

Gently place 2–3 bagels into the boiling water at a time. They should float within 20 seconds.

Boil for 30 seconds per side. If a bagel sinks, gently nudge it to help it float.

Transfer boiled bagels to the parchment-lined baking sheet.

Add Toppings (Optional):

While the bagels are still wet, dip the tops into your desired toppings or sprinkle them on.

Bake:

Bake for 18–22 minutes, or until golden brown and the internal temperature reaches 190–200°F (check for accuracy).

Cool completely before slicing—cutting too soon can cause a gummy interior.