Sourdough Bagels

1. Combine all ingredients in a large bowl. Mix until it begins to come together.

2. Knead until a dough forms then dump out onto a lightly floured counter and knead until the dough is smooth, or continue kneading in a bowl. Cover with towel until it has doubled in size. Keep in the oven with the light on to speed up the process.

3. Dump dough onto counter once it has doubled. Flatten into a rectangle and divide into 16 pieces (or more for smaller bagels).

4. Roll each piece into a long log about the thickness of your thumb. Wrap around your hand and seal the ends together.

5. Place onto a lightly floured baking sheet with parchment paper. Repeat for remaining dough balls.

6. Cover and let rise again until bagels are big and puffy. Leave for an hour or two in the oven with light on.

7. When bagels are ready, boil a pot of water. Add 1 tablespoon of sugar and 1 tablespoon of baking soda to boiling water. Boil your bagels for 30 seconds on each side. Remove and let cool.

8. Preheat oven to 425°F. Brush bagels with egg wash, then bake in the oven for about 15 minutes until tops are golden brown.

9. Let cool. Slice and freeze in an airtight bag. Remove and toast as needed.