Sourdough Bagels
Mix by hand in a large bowl until ingredients are combined (no need to knead): 
500 grams flour
400 grams water
1/2 Tbsp. salt
1/2 tsp. onion powder
1/2 tsp. garlic powder
2 Tbsp. poppy seeds
2 Tbsp. sesame seeds
About 1/2 cup sourdough starter (should be fairly thick) (follow directions here to make and feed starter).
Cover loosely and let stand on the counter at room temperature. Every 15 minutes to 1 hour, whenever you think of it, do a stretch and fold of the dough. Pick up one side of the dough, stretch it up as far as you can, and fold it back onto the dough. Turn a quarter turn and repeat. You’ll probably only be able to do this 4 times in a row until the dough won’t stretch anymore. The dough is almost too stiff to stretch and fold, but do your best. Cover again and repeat later. Don’t punch down or knead at any time although you can press it down enough to break any large bubbles. Continue for several hours (the amount of time is totally flexible!). You will continue this until the dough is quite spongy and obviously risen--probably about 6 to 8 hours, depending on the temperature of your house.
When the dough is fully fermented, cover and refrigerate. When you are ready to bake the bagels, cut off a small piece (no bigger than 2 walnuts—you should get 12-14 bagels). Form into a ball. Poke your fingers through the middle to make a hole and pull open into a bagel shape. While shaping bagels, bring a large pot of water with 1 Tbsp. sugar to a boil. Preheat oven to 450 degrees Fahrenheit. When water boils, drop 3-4 bagels in. After about 30 seconds, turn them over. After another 30 seconds lift out with a slotted spoon and set on a nonstick baking sheet. Bake for 30 minutes.
400 grams water
1/2 Tbsp. salt
1/2 tsp. onion powder
1/2 tsp. garlic powder
2 Tbsp. poppy seeds
2 Tbsp. sesame seeds
About 1/2 cup sourdough starter (should be fairly thick) (follow directions here to make and feed starter).
Cover loosely and let stand on the counter at room temperature. Every 15 minutes to 1 hour, whenever you think of it, do a stretch and fold of the dough. Pick up one side of the dough, stretch it up as far as you can, and fold it back onto the dough. Turn a quarter turn and repeat. You’ll probably only be able to do this 4 times in a row until the dough won’t stretch anymore. The dough is almost too stiff to stretch and fold, but do your best. Cover again and repeat later. Don’t punch down or knead at any time although you can press it down enough to break any large bubbles. Continue for several hours (the amount of time is totally flexible!). You will continue this until the dough is quite spongy and obviously risen--probably about 6 to 8 hours, depending on the temperature of your house.
When the dough is fully fermented, cover and refrigerate. When you are ready to bake the bagels, cut off a small piece (no bigger than 2 walnuts—you should get 12-14 bagels). Form into a ball. Poke your fingers through the middle to make a hole and pull open into a bagel shape. While shaping bagels, bring a large pot of water with 1 Tbsp. sugar to a boil. Preheat oven to 450 degrees Fahrenheit. When water boils, drop 3-4 bagels in. After about 30 seconds, turn them over. After another 30 seconds lift out with a slotted spoon and set on a nonstick baking sheet. Bake for 30 minutes.
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