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. Place into a greased bowl and cover with towel until it has doubled in size.

3: Dump dough onto counter once it has doubled. Flatten into a rectangle and divide into 8 pieces (or more for smaller bagels).

4: Shape each square by folding in the corners, then pinching around the seams until the dough is fully closed up. Roll beneath your hands to tighten. Set aside and repeat for remaining squares.

5: Poke a hole in each dough ball's center and stretch it into a ring with a 2 inch opening. Place onto a floured baking sheet with parchment paper. Repeat for remaining dough balls.

6: Cover and let rise again until bagels are big and puffy (about an hour or two).

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

8: Preheat oven to 425°F. Brush bagels with egg wash then bake for about 20 minutes until tops are golden brown.

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