Sourdough Bagels

Steps

1. 1Mix dough: Whisk together starter, water, honey, salt, and diastatic malt powder in a large bowl. Stir in bread flour until no dry flour remains. Cover and allow to rest for 40 minutes.
2. 2Knead: Knead dough in a mixer with a dough hook or by hand until it passes the windowpane test (about 10 minutes in a mixer on low speed).
3. 3Bulk ferment: Form into a smooth ball and return to the bowl. Cover and allow to ferment until doubled in size. This will take about 6 hours at 75°-80°F, longer if the room is cooler. Proceed to the next step, or place dough in the refrigerator overnight (see notes) and continue the next day.
4. 4Preshape: Without flouring bench, remove dough from bowl and divide into 6 equal pieces (weigh for accuracy). Form each piece into a smooth ball, cover with a tea towel, and allow to rest for 15 minutes.
5. 5Line a half sheet pan with parchment paper and sprinkle with semolina flour or cornmeal.
6. 6Shape: Still without flouring your bench, roll the first ball into a 10-inch long snake with slightly tapered ends. Hold one end of the snake in your hand, wrapping the snake around the backside of your hand and overlapping the ends by about an inch. With the dough still around your hand, roll your hand over the seam until it is sealed closed. Give it a gentle stretch if the hole is still not large enough. Repeat with remaining dough balls.
7. 7Proof: Arrange bagels evenly spaced on prepared pan. Cover with plastic wrap and rest for about 1 hour, or until bagels look slightly puffy. Meanwhile, preheat oven to 500°F and set out toppings. Heat boiling pot over medium-high heat and bring to a soft boil.
8. 8Boil: Drop bagels three at a time into the pot and boil for 1 minute on each side. Allow excess water to drain off before returning each bagel to the prepared pan. Sprinkle with desired toppings while the bagels are still damp.
9. 9Bake: Bake on the center rack for 15 minutes. Then lower the oven temperature to 475°F and bake for 5-7 more minutes, or until bagels are golden brown. (Rotate pan once if bagels aren't browning evenly.)
10. 10Place bagels on a cooling rack and allow to cool completely before slicing or storing. Sliced bagels freeze wonderfully in an airtight container and can be put straight in a toaster to reheat.