•Bread Flour•Rye Flour (or whole wheat flour)•Water•Sourdough Starter•Salt•Barley Malt Syrup (preferred, or molasses or honey)•Toppings of your choosing
In the bowl of a stand mixer fitted with the dough hook attachment (or by hand), mix together the flours, salt, sourdough starter, water, and barley malt syrup.
Move the dough to the refrigerator to proof overnight and up to two days.The overnight proof will improve flavor, let you bake on your own schedule, and makes shaping easier.
On baking day, divide the dough into eight equal-sized pieces.Use the palm of your hand to roll the pieces into dough balls and let them rest for 10 minutes.
Place the bagels onto a prepared baking sheet lined with parchment paper and dusted with cornmeal to prevent sticking.Proof for 4-5 hours until doubled in size.
Add your toppings to small plates or bowls and dip the bagels into the toppings.My favorite toppings including everything bagel seasoning, poppy, and sesame seeds.
Bake at 450ºF (232ºC) for 20-25 minutes until the bagels are down brown.Check halfway through to ensure your toppings don't burn and cover with aluminum foil if needed.