Mix the starter and water

• Weigh the active starter into a bowl, zeroing the scale between additions.
• Add the warm filtered water and mix until the starter is mostly dissolved.

Add the dry ingredients

• Put the bowl back on the zeroed scale and add the unbleached flour.
• Add the salt, then the sugar, zeroing the scale between each.

Mix the dough

• Mix by hand until there are no pockets of dry flour and the dough is uniform; this is a dry dough, so work it a little longer.
• Alternatively, knead with a stand mixer fitted with the dough hook on low to medium speed.
• Scrape the dough off your hands and down the sides of the bowl with a bench scraper.

Cover and rest

• Cover the bowl with a shower cap or kitchen towel.

Stretch and folds (hand-mixed dough)

• Let the dough rest on the counter, then do one set of stretch and folds.
• Rest again, then do a second and final set of stretch and folds.

Bulk ferment overnight

• Cover the dough and leave it on the counter at room temperature until it doubles in size.

Portion and pre-shape

• Turn the dough out onto your work surface and divide it into 8 rough balls.
• Stretch each ball slightly, fold the edges into the middle, then flip it over and roll it into a tight round ball using the surface for tension.

Rest the dough balls

• Let the pre-shaped balls rest on the counter before making the holes.

Preheat and prepare

• Preheat the oven to 425 °C and bring a pot of water to a boil.
• Line a baking sheet with parchment paper and prepare the toppings.

Shape the bagels

• Poke a hole through the middle of each ball with your fingers.
• Stretch the hole out well, since the dough shrinks during boiling and baking.

Boil the bagels

• Add the baking soda and barley malt syrup to the boiling water and lower the heat slightly so it doesn't boil over.
• Drop the bagels in and boil on each side.
• Wet your hands to keep the dough from sticking.

Add the toppings

• Coat the freshly boiled bagels in everything bagel seasoning while still wet so it sticks.
• Place them on the lined baking sheet.

Bake

• Bake in the preheated oven until nicely golden brown.