Fresh Milled Flour Sourdough Bagels - The Fresh Milled Farmhouse

575 g hard wheat berries hard white, hard red, or a blend (I used a 60% hard white / 40% hard red blend — 345 g hard white + 230 g hard red)
290 –320 g water about 1 1/4 c, adjust as needed
100 g active sourdough starter 1/2 c
40 g sugar or honey 2 tbsp
10 g salt 2 tsp

Mill 575 g hard wheat berries on the lowest setting of your grain mill and set aside.

Add the sourdough starter, water (290 g), sugar (or honey), and salt to the bowl of a stand mixer and stir to combine.
Add the freshly milled flour and use a spatula to bring the dough together as best as possible. The dough will be very stiff — that’s normal for bagels.
Change to the dough hook and mix the dough on low speed for 6–7 minutes.
As the dough mixes, add more water, 10 g at a time, as needed. I usually end up adding 20-30 g more water, for a total of 310-320 g water.
By the end of kneading, the dough should feel firm and smooth, not sticky, and should pull away from the sides of the bowl while mixing.

Once mixed, cover the bowl and let it rest at room temperature for 8–12 hours.
I like to make this before bed and let it sit overnight. It should rise to double its size by the next day.

Turn the dough out onto a clean work surface. Weigh the finished dough, then divide it evenly into 8 pieces to make even bagels. Shape each piece into a tight ball.
To shape the bagels:
Place a dough ball in front of you.
Press your thumb straight through the center of the dough to create an opening.
Gently stretch and shape into a ring.
Set the shaped bagels onto a parchment-lined baking sheet, spacing them slightly apart.
Cover the bagels (I like to use plastic wrap) and let them rise until puffy.
This usually takes 60–120 minutes, depending on room temperature. I let mine rise for about 2 hours.

Preheat oven to 425°F (218°C). Heat 6 cups of water in a large pot; once boiling, add 1 tablespoon of sugar.
Once the bagels have risen and are puffy, boil them for 2 minutes per side, working in batches of 3–4 bagels at a time so the pot isn’t crowded.
Remove the bagels with a slotted spoon, then place them back on the parchment paper until cool enough to handle.

Once cool enough to handle, dip one side of each bagel into your desired toppings, then return them to the parchment-lined baking sheet.

Bake at 425°F (218°C) for 20–25 minutes, until golden brown. I take mine out at 20 minutes.
Cool on a wire rack before slicing.

Bagel dough should be firm and smooth, not sticky, and should pull away from the bowl after kneading.
Start with the lower amount of water and add more a little at a time as the dough mixes, just until it comes together.
Whole-grain sourdough rises more slowly than white flour; look for the dough to become puffy, not doubled.
Boil the bagels for the full two minutes per side to achieve a chewy crust.
If you don't have a stand mixer, you can knead by hand for 10 minutes.
Store baked bagels at room temperature for 2 to 3 days in an airtight container.
For longer storage, slice and freeze bagels for up to 3 months.
Toast directly from frozen to reheat.