• Gather ingredients so you have everything close at hand.

Prepare the Dough

• In large mixing bowl, combine 1 cup sourdough starter,1 cup warm water, 2 tablespoons diastatic malt powder, 2 teaspoons kosher salt, 1 1/2 teaspoons instant yeast, 3 cups all-purpose flour, and 1 cup whole wheat flour.

  (Depending on the hydration of your sourdough, you may not need all three cups of all-purpose flour. Add 2 1/2 - 3 cups, as needed.)
• Mix together until combined. Knead to form a stiff dough, about 4-5 minutes.
• Place dough in lightly greased bowl and cover. Allow to rise for one hour. Gently deflate and allow to rise for another 30 minutes.

Form and Bake the Bagels

• Transfer the dough to work space and divide into 12 pieces. Roll each into a smooth, round ball. Cover and allow to rise another 30 minutes. Preheat oven to 425℉.
• Meanwhile, fill a large saucepan about half full with water. Add remaining diastatic malt powder (or brown sugar) and 2 teaspoons baking soda to the water. Bring to a gentle boil.
• Using a finger, poke a hole through the center of each ball and stretch until the hole is about 2 inches wide.
• Transfer the bagels, four at a time, to the simmering water, maintaining a gentle boil with heat as needed. Cook the bagels for 2 minutes. Flip over and cook an additional minute. Strain bagels from water and place them on a baking sheet lined with parchment paper. Repeat with remaining bagels.
• If desired, brush egg wash (1 medium egg+ 2 tablespoons water) over bagels and sprinkle with 2 tablespoons Sesame Seeds, Poppy Seeds, or Everything Bagel Topping.
• Bake in preheated oven for 25 minutes until golden brown. Cool on wire racks. Serve toasted with cream cheese. Makes 1 dozen chewy bagels.