Mix the dough

• Combine the gluten-free bread flour, psyllium husk, sugar and salt in a bowl.
• Add the water, sourdough starter and honey and mix until a smooth, slightly sticky dough forms.

Rest and stretch

• Cover the dough and let it rest so the flour hydrates.
• Give the dough a few sets of stretches and folds until it becomes smooth and elastic.

Bulk ferment

• Cover the bowl and leave the dough to rise at room temperature until noticeably puffed.

Shape the bagels

• Divide the dough into equal portions and roll each into a smooth ball.
• Press a hole through the centre with your finger and stretch it gently into a ring.
• Place the shaped bagels on a lined tray.

Cold proof

• Cover the bagels and refrigerate overnight to develop flavour and firm up the dough.

Boil the bagels

• Bring a large pot of water with the honey to a gentle simmer.
• Boil the bagels briefly on each side to set the crust and stop the rise.
• Lift them out with a slotted spoon and drain.

Top and bake

• Place the boiled bagels on a baking tray and sprinkle with sesame seeds.
• Bake at 220 °C until deep golden with a thin, crisp crust.

Cool

• Transfer the bagels to a rack and let them cool before slicing.