In a small bowl, mix 25g of your sourdough starter (this can be discard or active) with 100g of water. Stir to dissolve the starter. Then add 150g of bread flour and mix until everything is well combined. It’ll be thick like a dough ball—that’s what you want! Cover and leave at room temperature overnight. By morning, it should be more than double in size, puffed up, smell tangy, with a slight dome. This is your “powerhouse” for the next day.

Into your stand mixer bowl, add:

Then add your rye flour, black cocoa powder, caraway seeds (if using), and salt.

Turn the mixer on its lowest speed with the paddle attachment. Start slowly adding your bread flour, bit by bit, until it becomes too stiff for the paddle. Then switch to the dough hook. It should look like a very thick, shaggy dough at this point.

Let it mix for 2 more minutes just to bring everything together. Turn off the mixer and let the dough rest for 30 minutes.

After 30 minutes, turn the mixer back on, this time to a slightly higher speed (think medium-low), and mix for 7 minutes. You’re looking for a smooth, elastic dough. It should feel strong, not sticky, and bounce back when poked.

You can leave the dough in your mixer bowl or transfer to a different bowl. Lightly oil a bowl, place the dough inside, and cover it with a towel or plastic wrap. Let it sit in a warm area until it doubles in size. This can take 4–6 hours depending on your room temperature.

Once doubled, gently hoax the dough out of the bowl onto a clean, lightly floured surface. Use your scale to divide it into equal pieces: 108g for 10 bagels or 135g for 8 larger ones.

Shape each piece into a tight round ball. Cup your hand over the dough and move it in a circular motion on the table to create surface tension. Cover the dough balls with plastic wrap or a damp towel and let them rest for 1 hour. This makes them easier to shape later.

Time for fun! Take one dough ball and flip it upside down (the seam side is now up). Press it or use a rolling pin to roll out into a flat, oblong disc. Roll it into a log tightly lengthwise. Pinch the the seam together.

Now, wrap the dough around your hand, like you’re putting on a dough bracelet. Unwrap one end and insert the other end in about an inch and wrap around it, pinching the seam together. Roll it gently against the counter to seal. You’ve got a bagel!

Place each shaped bagel on a parchment square sprayed with oil spray and arrange them on a baking sheet. Lightly spray the tops with oil and cover the whole sheet with plastic wrap.

Put your baking sheet in the fridge for overnight (or up to 24 hours) cold fermentation. This not only develops amazing flavor, but also makes the bagels easier to handle when boiling. If you’re in a rush, and want to bake your bagels same day, skip refrigeration and let them proof at room temperature for about 2 hours until they are slightly puffy.

Preheat your oven to 425°F (220°C). Bring a 5 qt or larger pot of water to a boil on high heat. Once boiling, reduce the heat to medium high, a gentle boil, and add honey and baking soda.

Take your cold bagels straight from the fridge (or if you did not refrigerate them, once they slightly puffed up on the counter). Carefully lift them by the parchment square and gently lower them into the water upside down, so the parchment paper is on top. Carefully peel off the parchment with tongs. Boil 1 minute per side. Do 3 bagels at a time.

After boiling for 1 min on each side, transfer them to a greased, parchment-lined baking tray using a skimmer or strainer spoon. Once all bagels have been boiled and lined on baking sheet, use an egg wash to brush on top for that extra glossy shine. Just whisk 1 egg with 1 Tbsp of water. Bake for 20 minutes until beautifully browned and your kitchen smells like heaven.