My IDEAL summer bagel

1. In a large bowl, combine the starter, water, and sugar together. Add in the flour and salt. Mix until a dough forms, then knead until dough is nice and smooth (5-10 minutes). It will be stiff. Use a large bowl to allow plenty of room for the dough to rise. You can also use a stand mixer w/ a dough hook—mix on medium low speed for 7-8 minutes to combine + knead.
2. Bulk Rise: Cover the bowl with plastic wrap or something that will prevent it from drying out. Let rise, about 8-12 hrs depending on the temperature of your house. Once dough is almost doubled in size, place it in the fridge overnight (it will continue to rise slightly in the fridge).
3. The next day, line a sheet pan w/ a nonstick silicone mat or parchment paper.
4. Dump dough onto a non-floured work surface. Flatten the dough into a rectangle and divide into 8 equal pieces, about 115 g each. Roll each piece into a smooth ball.
5. Shape bagels by poking a hole straight through the center & moving your fingers around in a circular motion to stretch the hole until it’s 1.5 to 2 inches wide. The hole will shrink when baking. Ok last few steps will be pinned in the comments, sorry I’m out of room! 🫶