Prepare the Ingredients. In the bowl of a stand mixer, add all of the bagel dough ingredients.

Knead the Dough. Mix with the paddle attachment for 30 seconds to 1 minute until combined. Switch to the dough hook and knead on low for 4-5 minutes until smooth and elastic. Add 1 tablespoon of flour at a time if the dough is sticky. The dough is ready when smooth and elastic. It does NOT need to pass the windowpane test.

Bulk Ferment. Transfer the dough to an oiled bowl. Cover with a damp towel or plastic wrap and set aside until doubled and domed on top, about 8-12 hours. The warmer the space, the faster the dough will ferment. (See notes about overnight cold proofing option).

Divide the Dough. Turn the dough out onto a clean, non-floured counter. Use a bench scraper to divide the dough into 8 equal portions.

Shape the Bagels. Shape each section into a ball. Use your finger to poke a hole in the middle of the dough, then gently shape it into a ring. The hole should be about 1/3 of the diameter of the bagel.

Proof the Bagels. Cover the bagels with a clean towel and allow them to rest until they are puffy, about 1-2 hours (the warmer the room, the faster they will proof).

Prep the Oven: Preheat the oven to 425° F. Line a baking sheet with parchment paper.

Prepare the Water Bath. Bring the water and baking soda to a rolling boil.

Boil the Bagels. Use a bench scraper to pick up the bagels, one at a time. Transfer the bagel to a slotted spoon and place it in the water bath. Add 2-3 bagels to the water. Then, boil for 2 minutes on each side. (If you prefer a less chewy bagel, boil for 30 seconds-1 minute on each side).

Season and Bake. Transfer each bagel to a parchment-lined baking sheet. Sprinkle with your favorite toppings. When all of the bagels are on the baking sheet, bake for 25-30 minutes or until golden brown.

Enjoy! Transfer the bagels to a wire cooling rack. The texture will improve as they cool. So, if you can, wait until they have cooled to room temperature.