This homemade bagel recipe makes the most flavorful and chewy bagels with the help of a sourdough starter. The bagels proof overnight in the refrigerator which allows for a rich flavor to develop.
In a separate large bowl combine bread flour and salt. Combine the wet ingredients with the flour using your hands or a bowl scraper just until a shaggy dough forms.
Turn the oven to 200°F. Place the dough in a clean glass bowl and cover with plastic wrap. Allow the dough to rise on top of the warm oven (not in the oven) until it’s doubled in size, about 7-8 hours.
Place completed bagels 2 inches apart on the previously prepared baking sheets and cover with a tea towel. Repeat until all pieces of the dough have been shaped.
Arrange the oven racks to the upper and lower thirds of the oven. Place a pizza stone on each of the racks, then heat oven to 450°F. Allow the oven and pizza stones to preheat for at least 30 minutes
Place bagels into the boiling water. Allow the bagels to boil for 30 seconds on the first side, then flip and boil for an additional 30 seconds on the second side.
Remove the hot pizza stones from the oven. Transfer the cornmeal from the original baking sheets to the hot pizza stone to prevent sticking. Bake for 22 - 25 minutes