Place the dough in a lightly greased bowl, cover, and let it ferment for 5–7 hours at about 75°F (24°C). If you have time, perform 2 sets of stretch and folds during the first 2 hours of bulk fermentation - it will make the bagels a bit lighter. But you'll get great results even if you skip the stretch and folds. By the end of fermentation, the dough should feel airy and slightly puffy.

Divide and shape the dough (highly recommend watching the video for the shaping process!). Divide the dough into 6 equal pieces and roll them up to get elongated mini logs. Flatten each log into a long rectangle with a rolling pin. Starting from the top of the long edge, roll the dough tightly toward the center with one hand. At the same time, repeat the same with the other hand, from the bottom edge so the two rolled edges meet in the middle. Bring the ends together to form a ring and pinch the seam firmly to seal. Place the shaped bagels on a parchment-lined baking sheet.

Cover the bagels and let them proof for 1½–2 hours, or until they look puffy. Toward the end of their proofing time, bring the water to a simmer in a wide saucepan. Whisk in the baking soda. Reduce the heat to low so the water stays hot but doesn't boil vigorously.

Working one at a time, lower each bagel into the baking soda bath using a slotted spoon. Let it sit for about 30-40 seconds per side. I usually do 3 pretzel bagels at a time, so 2 rounds total. After you lift them out, allow the excess liquid to drain for a few seconds, and place it back onto the parchment-lined baking sheet.

Sprinkle generously with coarse salt or pretzel salt if you happen to have it (I don’t). Bake in a preheated 400°F (205°C) oven for 24–28 minutes, until the bagels are a deep mahogany brown and the internal temperature reaches about 200°F (93°C).

Brush the warm bagels with melted butter, if you want to. Let them cool for about 20 minutes before eating so the crumb can set!