Sourdough Bagels

Mix by hand in a large bowl until ingredients are combined (no need to knead): 

• 500 grams whole-wheat flour
• 400 grams water
• 1/2 Tbsp. salt
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 2 Tbsp. poppy seeds
• 2 Tbsp. sesame seeds
• 1/2 cup sourdough starter follow linked directions to make and feed the starter

Cover loosely and let stand on the counter at room temperature. Every 15 minutes to 1 hour, whenever you think of it, do a stretch and fold of the dough. Pick up one side of the dough, stretch it up as far as you can, and fold it back onto the dough. Turn a quarter turn and repeat. You’ll probably only be able to do this 4 times in a row until the dough won’t stretch anymore. The dough will be almost too stiff to stretch and fold, but do your best. Cover again and repeat later. Don’t punch down or knead at any time although you can press it down enough to break any large bubbles. Continue for several hours until the dough becomes quite spongy and obviously risen–probably about 6 to 8 hours, depending on the temperature of your house.

At this point, cover and refrigerate the dough. When you are ready to bake the bagels, preheat oven to 450℉. Bring a large pot of water with 1 Tbsp. sugar in it to a boil. Divide dough into 16 pieces. Form each piece into a ball. Poke your fingers through the middle to make a hole and pull open into a bagel shape. While shaping bagels, bring a large pot of water with 1 Tbsp. sugar in it to a boil. When the water is boiling, drop 3-4 bagels in. After about 30 seconds, turn them over. After another 30 seconds, lift them out with a slotted spoon and set on a nonstick baking sheet. Once all bagels are boiled, bake for 30 minutes.