10:00 PM – Starter Build: In a small glass jar, combine the 10g of starter culture with 50g of water and whisk together cleanly. Stir in 50g of high-protein bread flour. Mix thoroughly, cover loosely, and let it sit at room temperature 72–76°F (22–24°C) overnight for 8 to 10 hours until the starter reaches its peak and at least triples in volume.

8:00 AM – Mixing the Base: In your stand mixer bowl, combine all 240g of water, 100g of your active overnight starter peak, 10g of honey, and 450g of bread flour. Mix with a heavy spoon just until a rough, dry, shaggy mass forms. Cover and let it rest for 20 minutes to jumpstart protein hydration.

The Heavy Structural Knead: Add the 10g of fine sea salt to the bowl. Attach your dough hook and mix on low speed for 3 to 4 minutes until the salt integrates. Increase the speed to medium-low and knead continuously for 7 to 8 minutes. (The Stiff Dough Rule: This dough is exceptionally stiff at 53% hydration; the mixer will labor, but continue until the dough forms a completely smooth, dense, and uniform ball that clears the sides cleanly).

Primary Bulk Proof: Shape the tight dough into a ball and place it into a clean bowl. Cover tightly and let it ferment at a warm room temperature of 76–80°F (24–27°C) for roughly 4 hours. Because of the low moisture levels, the dough will not double dramatically but should look visibly puffy, relaxed, and lighter to the touch.

12:30 PM – Dividing the Portions: Tip the firm dough out onto a clean, completely un-floured work surface. Using a bench scraper and a kitchen scale, divide the dough mass cleanly into 8 equal portions (weighing roughly 110–115g each).

Tension Ball Preshaping: Take a portion of dough, cup your hand over it, and roll it firmly against the counter in a tight circular motion to form a perfectly smooth, taut ball. Repeat for all 8 portions. Cover them with a damp towel and let them rest on your counter for 15 minutes to relax the tight gluten.

The Finger-Poke Ring Shape: Dust your counter lightly with flour. Take a rested dough ball, flatten it slightly, and push your thumb straight through the exact center to create a clean hole. Insert both index fingers into the opening and spin the dough in mid-air or against the counter to stretch the hole outward until it expands to about 2 inches in diameter. Repeat for all 8 rings.

Cold Fermentation Retard: Place the shaped bagel rings onto a baking tray lined with parchment paper that has been lightly dusted with cornmeal or flour. Cover the entire tray tightly with plastic wrap to prevent a dry skin from forming, and slide it directly into your refrigerator for a long, cold retard lasting 14 to 24 hours.

Next Morning – Boiling Station Setup: Preheat your home oven to 425°F (218°C). Bring a large, wide pot of water to a rolling boil. Stir in 1 tablespoon of honey (or barley malt syrup) and 1 teaspoon of baking soda. Set up a wire cooling rack next to the pot.

The Active Gelatinization Boil: Remove the cold bagel tray from the refrigerator. Drop 2 or 3 bagels carefully into the boiling water bath at a time. Boil for exactly 1 minute, then flip them over using a slotted spoon and boil for 1 additional minute on the reverse side. (The Puff Factor: The hot water expands the internal gasses while gelatinizing the exterior surface starch).

Dressing and Baking: Retrieve the bagels with your slotted spoon, letting excess water drain for 5 seconds, and place them back onto the parchment-lined baking sheet. If applying toppings like everything seasoning, sprinkle them on immediately while the bagel skin is still wet and sticky.

The Blister Bake: Slide the tray immediately onto the middle rack of your preheated oven. Bake at 425°F (218°C) for 20 to 25 minutes until the crust turns an incredibly deep golden-brown with tiny surface blisters. Transfer to a wire rack to cool down for at least 20 minutes before slicing!