MINI SOURDOUGH BAGELS

12 hours before you plan to make the dough, feed your sourdough starter so it is active and bubbly. It will be ready to use once it has doubled in size and there are bubbles on the surface and sides of the jar.
In the bowl of a stand mixer, add your sourdough starter, water, honey, salt. Mix with a wooden spoon or spatula.
Add in the bread flour, and use the dough hook to mix on low speed for 8-10 minutes.
*The dough will be VERY stiff, but that is normal! Don’t add anymore water.*
Cover the bowl with plastic wrap or a kitchen towel and let rest/ferment at room temperature for 8-12 hours, depending on how cold your house is (should double in size)
After resting, line a baking sheet with parchment paper and lay the dough out onto a clean work surface.
Divide the dough into 16 equal pieces (60-62g each). Shape each piece into a ball, and then use your finger to poke a hole through the middle. Stretch the hole slightly to widen. Place on the prepared baking sheet. Repeat with remaining dough balls.
Cover the bagels on the baking sheet with a kitchen towel, and let rise in a warm environment for 45min-1hr, until puffy and risen.
Preheat the oven to 425F.
Make the water bath by bringing 8 cups of water to a boil, and then add the baking soda and honey.
Once the bagels have finished rising, gently add the bagels (3-4 at a time) to the water bath and boil for 1 minute on each side.
Use a slotted spoon to remove the bagels and place back onto the parchment paper.
Bake at 425F for 20-23 minutes or until golden brown.
Enjoy!