• In a large mixing bowl, or bowl of a stand mixer, combine the sourdough starter, water and brown sugar until it forms a slurry.
• Then into the large bowl measure the flour and knead by hand or with the dough hook attachment for about a minute, until the dough is shaggy in texture. Cover with a tea towel and let rest or fermentolyse for 30 minutes.
• After fermentolyse, add in the sea salt and knead on low speed for 6 minutes.
• When the kneading is done transfer the bagel dough to a large bowl and let the dough rest for 30 minutes.
• Complete one set of stretch and folds.

How to do a Stretch and Fold:

• Take hold of one side of the dough and pull up stretching the dough but not ripping it. Fold it over into the center and then repeat on all 4 sides. Flip the dough over. You have completed a set of stretch and folds.
• After the stretch and fold, cover the bowl with plastic wrap and place in the fridge overnight or for around 8-12 hours.

The Next Day/ Bake Day

• The next morning take the bagel dough out and on a clean work surface, divide into 10 equal pieces. You can weigh them out on a kitchen scale if you want them to be exact.
• Then shape the sourdough bagels.
• How to shape bagels: (See Above Text)
• Two methods: Poke hole and Rope and Tie
• As you shape them place on a lightly greased parchment paper lined sheet pan.
• Once shaped let rest covered with a tea towel or lid on the counter for 1-3 hours.
• You want your bagels to be fluffy and risen. *
• At about a half hour left of resting, start your water and barley malt or maple syrup boiling and preheat your oven to 400 degrees.
• Boil a large pot of water, 8 cups water, with 1 T barley malt syrup or maple syrup.
• Once the water is boiling strong place 2 of the shaped bagels in the water at a time. Boil for 30 seconds on each side. Take them out of the water with a slotted spoon and place back on the baking sheet.
• Once they are all boiled place the baking sheet into a 400-degree oven for 25-30 minutes or until lightly golden brown on tops and golden brown on the bottom.
• Remove from the oven and let cool on a wire rack! Enjoy!