I was apprehensive because my sourdough journey has been pretty rocky, but they came out great. I used this recipe https://littlespoonfarm.com/sourdough-bagels-recipe/. The only change I made was I had a lot going on so about 4 hours into the rise I stuck the bowl in the fridge overnight (about 16 hours). The next morning I took it out and did the divide and shape, boil and bake. Also my kitchen is about 78 degrees so the starter only took about 2 hours. I topped some with everything bagel seasoning and some with shredded gruyere and left some plain. Next time – all gruyere!
by confabulatrix