Directions

1. Mix dough
   In a large bowl, combine pizza crust ingredients until a shaggy dough forms. Cover and let ferment at room temperature overnight.
   

2. Stretch & fold
   Next morning, perform one set of stretch-and-folds. Cover and refrigerate until ready to bake (up to 36 hours).
   Directions
   

   1. Mix dough
      Add starter, water, honey, salt, and 2 cups of flour to a stand mixer. Mix about 10 minutes on low until it comes together. (The dough will be stiff.)
      

   2. Add remaining flour
      Add remaining flour ½ cup at a time. Use the dough hook to knead until smooth and pliable.
      

   3. Ferment
      Cover dough with a damp towel, plastic wrap, or beeswax wrap. Ferment 8–12 hours.
      

   4. Divide & shape
      Divide dough into 8 pieces. Roll into balls, flatten slightly, and poke a hole in the center. Stretch the hole gently.
      

   5. Second rise
      Cover with a towel and let rise in a warm spot for 1–4 hours, until puffy.
      

   6. Preheat oven
      Preheat oven to 425°F.
      

   7. Boil bagels
      Bring 2 quarts water to a boil, add baking soda and brown sugar.

      • Gently add bagels, 2–4 at a time.

      • Boil 1 minute per side.

      • Remove with slotted spoon, shake off water, dip in toppings (optional).
        

   8. Bake
      Place boiled bagels on parchment-lined baking sheet. Bake 20–25 minutes, until golden.
      

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   Notes

   • Use a slotted spoon or spider strainer to flip/remove bagels.

   • Boil in batches of 2–4; don’t overcrowd pot.

   • Kneading by stand mixer is easier, but hand-kneading works.