In a stand mixer, combine the bread flour, 1 tablespoon of sugar, and salt. Whisk them together so everything is evenly distributed.

Using a dough hook on low speed, add in the active sourdough starter and warm water. Let it come together slowly into a shaggy dough.

Increase to medium speed and knead for 4–5 minutes until the dough forms a smooth, cohesive ball. It should feel elastic and not overly sticky. If it’s sticking too much, add a small sprinkle of flour.

Transfer the dough to a greased bowl and cover. Let it rise until doubled in size, about 6–8 hours depending on your kitchen temperature.

Once risen, divide the dough into 8 equal pieces. Shape each piece into a ball, then poke a hole through the center and gently stretch into a bagel shape. Let them rest again for about 1 hour.

Bring a large pot of water to a boil and stir in 2 tablespoons of sugar.

Set your oven to 425°F while the water comes to a boil

Once the water is boiling, drop in the bagels a few at a time. Boil each for about 15–30 seconds per side. The longer you boil, the chewier the bagel will be.

Remove the bagels and place them on a cooling rack. While they’re still wet, add your toppings (everything bagel seasoning, sesame seeds, etc.).

For plain bagels, let them dry slightly before brushing with egg wash for that golden finish.

Bake for 18–22 minutes, keeping an eye on the bottoms so they don’t overbrown. They burn easily. You want them golden, not burnt.

Let them cool slightly before slicing—if you can resist.