Making homemade sourdough bagels is a rewarding kitchen project that brings bakery-quality bagels right to your table. The key to the perfect sourdough bagel lies in a few essential steps: using an active sourdough starter, proper kneading, and precise boiling before baking. According to the recipe, you start by combining 120g of active starter with 260g of room temperature water, 500g of bread flour, 10g sea salt, and 10g sugar. Knead the dough thoroughly for about 10 minutes to develop gluten, which is critical for the bagel’s chewy texture. After kneading, letting the dough rise overnight enhances flavor development due to natural fermentation from the sourdough starter. The next day, roll the dough into balls and allow them to rest for 20 minutes to relax the gluten, making it easier to shape. Then, poke holes in the dough balls to form the classic bagel shape and rest them again for an additional 20 to 40 minutes. Boiling each bagel for 30 seconds to 1 minute on each side is a signature technique that gelatinizes the starch on the surface, creating that shiny crust and helping the bagels keep their shape during baking. Adding baking soda to the boiling water is a traditional trick that enhances the crust's color and texture. The author mentions adding pure honey and sea salt, which can subtly enhance flavor in the boiling water. Once boiled, season the bagels as you like before baking them at 400°F (about 200°C) for 20 minutes. This results in bagels with a crispy crust and a soft, chewy interior that’s perfect for a variety of toppings, from classic cream cheese to smoked salmon or your favorite spreads. This sourdough bagel recipe is not only delicious but also a great way to use your active starter. The process may seem time-consuming but the fermentation, resting, and boiling stages deliver exceptional flavor and texture that store-bought bagels rarely match. Whether you’re a seasoned baker or a beginner, these homemade sourdough bagels will quickly become a favorite to make and share.