Sourdough Bagels:
1/3 c fed sourdough starter
2 T honey
1 tsp salt
2 ½ c flour (more when kneading)
½ c water (sometimes need more)
Mix together all ingredients to form dough. Knead 5-10 min until a nice dough is formed (develop gluten). Very lightly grease a bowl and place dough back in it. Turn once so dough doesn't dry out while rising. Cover with plastic wrap and place in oven with light on (for slight warmth) to rise overnight.
The next morning. Dump the dough on a lightly floured surface and divide into six pieces. Roll each piece into a "rope" then flatten. Sprinkle with fruit powder then roll back up into a rope, secure edges, then make the rope into a circle and pinch the ends together. Place on parchment paper and repeat with the remaining 5 pieces.
Place tray back into warm oven (can turn on 325 deg for 60 sec, then leave light on) and let rise. While they're rising, boil a pot of water with 1 tsp baking soda. When the bagels have risen, pull them out and turn the oven on to 425.
The water should be at a slow, consistent boil. Boil each bagel for 30 sec per side then put back on the parchment paper and sprinkle with the sanding sugar. Repeat with remaining bagels.
When the oven reaches 425, place the bagels in the oven and bake for 20-25 minutes. (In my oven, it typically is 22 minutes).
