– active sourdough starter – water – bread flour – olive oil
Using a bowl of a stand mixer, measure out the ingredients and mix them using a dough hook attachment.
Cover the dough with something airtight (a lid, a plastic wrap, or a plastic bag). Let the dough bulk ferment for 6-8 hours at room temperature.
The next day, after the dough has risen for about 75%, it’s time to shape the dough. You should be able to shape it on your counter without adding any extra flour.
Divide the dough into 4 equal pieces and shape them into balls. In the center of each ball, make a hole with your thumb and stretch it.
Place shaped bagels on a parchment paper (baking sheet) lined tray, cover them with a tea towel, and wait for them to puff up and rise again.