Plain sourdough bagels

Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

Combine all dough ingredients on low. The dough should be firm but pliable. Cover.

Rest for 20 minutes.

Knead on low for 6–8 minutes until smooth and elastic. Pause if the mixer strains; do not force stiff dough at high speed.

Allow 4–8 hours in total from adding the starter, including mixing, rests and folds already completed. At 22–26°C use the dough rather than the clock: Aim for 40–50% growth and a smoother, lightly aerated feel; elapsed time alone does not establish readiness.

Divide equally according to yield and round gently. Cover.

Rest covered for 15 minutes.

Poke and stretch each centre to a 4–5 cm hole. Place on individual lightly oiled parchment squares and cover.

Allow 1–3 hours; the timer is an estimate. Rings should be a little plumper and lighter, without fragility or excessive inflation. Begin heating the oven near the end of proofing.

Heat the oven to 200°C fan.

Allow about 15 minutes of heating in total and check that the oven has reached 200°C fan.

Continue covered until ready. Rings should be a little plumper and lighter, without fragility or excessive inflation.

Bring the bath water and honey to a gentle boil. Test a ring: rising to the surface within 10–15 seconds supports other proofing cues. If it stays submerged, give the remaining rings more proofing time.

Boil uncrowded batches for 20–25 seconds on each side, peeling away parchment as it releases. Drain onto the lined tray. Allow about 6 minutes for the base batch including loading and draining; keep the bath gentle.

Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

Bake at 220°C conventional / 200°C fan for 20–25 minutes until golden and firm, about 96–98°C inside. Rotate if needed.

Take the bake out of the oven and set it on a heatproof surface.

Cool on a rack for 45–60 minutes before splitting.