Homemade bagels are the best! The dough is made the same way you make sourdough bread. If you are making a variation such as cinnamon raisin or garlic bagels, add the extra ingredients to the dough when you initially prepare the dough.

Materials:
Lékue bagel molds
Baking sheet
Parchment paper
Large pot
Large mixing bowl
Tongs
2 pastry cloths/thin kitchen towels
Disposable gloves (optional)
Plastic bag

Directions:
Preheat the oven to 425°F. Line a baking sheet with parchment paper. Boil water in a large pot. Remove the prepared sourdough bread from the refrigerator from the overnight rise. Lightly oil the bagel molds with olive oil. Flour a clean surface such as a pastry mat or countertop. Flour your hands or if wearing disposable gloves, flour the gloves and divide the dough into 6 equal portions. Shape each portion into a ball so that they are more uniform, make a hole in the center of each and press them onto the bagel molds. Place each bagel into the boiling water right side up and press down with your finger or using tongs. When the bagel starts lifting up slightly from the mold, return the bagel on the mold to the baking sheet. The time it takes for the bagel dough to rise slightly on the mold during the boiling step varies from a couple seconds, but should not take longer than 1 minute. Repeat the step with the remaining bagels on the molds. Use tongs to hold the bagel molds in the boiling water, otherwise they will float when you let go. Use caution doing the boiling step as the water is very hot. Boiling the bagels gives them their texture. After the bagels have all been boiled, bake them in the oven for 30-40 minutes on 425°F. Let cool before enjoying.

Please watch the instructional video above:

Ingredients:*
Boiling water (filtered)
450 g bread flour
350 g filtered water
10 g sea salt
Extra virgin olive oil (to oil bagel molds)
*The dough for sourdough bagels is the same for making sourdough bread. Please refer to the directions here on how to make the dough here: How to Make Sourdough Bread

Variations: Make sure you add the variations to the dough in the very beginning when you prepare the dough as you would sourdough bread. Do not wait to add the ingredients after the dough is prepared and the bagels are ready to be boiled and baked. They will not turn out as good if you overlook this important part of the directions.

Cinnamon raisin: add 1/2 cup organic raisins and 1 teaspoon of cinnamon to the dough
Cumin seed: add 1 teaspoon of dried cumin seed to the dough
Rosemary Thyme: add 1 teaspoon each of dried rosemary and dried thyme to the dough*
Garlic: add 1 teaspoon minced garlic to the dough
Onion: add 1 teaspoon of onion flakes (or 1 tablespoon of diced onion) to the dough
*you may also use fresh rosemary and thyme in place of dried