In the bowl of a stand mixer, whisk together dry active yeast and water. Add half the sugar if you want. Allow to sit for 10 minutes or until foamy.

To the stand mixer bowl add high-gluten flour, remaining granulated sugar, sourdough starter and kosher salt. Use the dough hook attachment to combine all the ingredients on low speed.

Increase to medium speed until a smooth dough forms. You should be able to pull a window pane. This is a stiffer dough because it only has 52% hydration, so it might seem developed when it is not. You are looking for a smooth dough.The surface should be smooth, not rough or mottled. If it is rough, it isn’t mixed. There is no bulk fermentation, so it is important that it is properly developed.

Pulling the window pane: Due to the low hydration of this dough, you’ll want to make sure you use a small piece of dough for the window pane test. Gently wiggle the dough apart. If it tears instantly or it seems impossible, just put it back in the mixer.

Turn the dough out onto a smooth surface. Divide into 8 equal pieces, approximately 115g each. Place them close together and cover with a piece of plastic wrap so the surface doesn’t dry out as you work.

Working with one piece at a time, pre-shape the dough into a log shape. Gently work the piece of dough into a square or rectangle. The size isn’t important. Place it down on the bench. Fold one straight side towards you into the center. Press to seal. Rotate the dough 180 degrees or so the part you just folded is on the opposite side (close to your body). Fold the other side of the dough towards you overlapping with the first fold. Press to seal. You just folded it like you would a letter (that’s why it’s called an “envelope fold.”) Place your left thumb on the seam that you just made. Your hand will make an “L” shape. Using your left hand, fold the dough in towards your body around your left thumb and then seal it with the heel of your right hand. Repeat this down the length of the rectangle. You are making a log shape. Repeat once more to make a tight log shape. Set it to the side to bench rest while you preshape the rest. Keep covered with plastic wrap as you work.

Starting with the first piece, roll the log out using both hands like a snake or rope. Start with both hands in the center and gently roll it back and forth while moving your hands apart. This will lengthen the rope. Get it to around 8 inches. If it shrinks on you, don’t stress about it, just proceed to the next step.

Take the rope and wrap it around your hand, overlapping the ends by about 2 inches. Flip your palm flat with the overlapped portion underneath it. Roll the overlap gently underneath your palm to seal them together. The goal isn’t further lengthening, rather just to seal the ends together. This is the traditional way to shape bagels, not by poking a hole in the center.

Place shaped bagel on parchment paper lined baking sheet. Repeat with all 8 pieces of dough. Wrap the entire baking pan with plastic wrap so the surface doesn’t dry out.

If baking the same day, allow to proof for 45-60 minutes at room temperature then refrigerate at least 60 minutes until they feel light and airy. It is a little tricky when the dough is cold but you can still feel the difference.

If you are baking the next day, immediately refrigerate the shaped bagels for up to 24 hours.

Preheat the oven to 470°F (no fan). Set up your boiling station. Place a wire rack inside a rimmed baking sheet, gather a spider (like for frying) or large slotted spoon, and bring about 4 inches of water in a large pot to a boil. Place your everything bagel mix or other toppings in a large bowl near the wire rack, and line a baking sheet with parchment paper. You are now ready!

Take the cold bagels from the refrigerator, lower the heat on the burner and cook 1-3 bagels at a time (depending on your comfort), for 10-15 seconds on each side in the simmering water. I like to place each one in the water gently, top side down, then flip after about 15 seconds. Remove to the wire rack.

Allow the first set of bagels to drip for 5-10 seconds (really just the amount of time it takes to get all 3 out of the water). Then flip the first one top-side-down into the seasoning of choice. The residual water will stick the toppings to the bagel. Place right-side-up onto parchment lined baking sheet.

Repeat with all bagels. Bake in preheated oven for 15-20 minutes until they are a nice golden brown, rotating after 8 minutes. Mine baked 15 minutes. If the garlic begins to burn before the bagels are cooked, reduce the oven temperature to 400°F.

Cool before slicing, if you can wait that long! My son and husband could not!