Read the notes: Before you dive in, take a moment to review the proofing time notes to ensure your dough rises perfectly to achieve outstanding bagels.

Combine ingredients: In a large bowl, mix together the starter, optional yeast, flour, salt, sun-dried tomatoes, garlic, onion, herbs, cheese, and water until well combined.

Knead the dough: Using your hands, knead the mixture until you form a shaggy ball of dough. If the dough feels too dry, incorporate the set-aside water for the right consistency.

Proof the dough: Cover the bowl with a plate or a damp towel. Let your dough proof for 1 hour at a warm temperature, allowing it to rise and develop flavor.

Stretch and fold: With wet hands, stretch the dough up from the bowl, folding it in on itself. Repeat this a few times until the dough feels smooth and tight.

Shape the dough: Gather the sides of the dough and form it into a smooth ball. Cover it again and let it proof for another 30 minutes.

Prepare for shaping: Sprinkle some flour on top of the dough, making it easier to work with in the next steps.

Divide the dough: Cut the dough into 8 equal pieces, making sure each piece is about 160 grams for uniform bagel sizes.

Line the baking sheet: Prepare a baking sheet by lining it with parchment paper and sprinkling flour on top to prevent sticking.

Form bagel balls: Take one piece of dough, fold it inwards, and roll it into a small round ball. Place it on the prepared parchment paper. Repeat until all pieces are shaped.

Let them rise: Lightly dust the tops of the dough balls with flour and cover them with a towel. Allow them to rise for about 30 minutes, until they have puffed up nicely.

Shape into bagels: Flour your hands and pick up a dough ball, pressing your thumb through the center to create a hole and form it into a classic bagel shape.

Rest the bagels: Place the shaped bagels back on the parchment paper, letting them rest for about 15 minutes until they become puffy again.

Optional proof: For extra flavor, place the bagel dough in the refrigerator for a final proof of 12 hours if you have the time!

Preheat the oven: While the bagels rest, turn your oven to 450°F (232°C) to get it ready for baking.

Prepare toppings: Gather your favorite toppings and place them in small bowls, ready to adorn those delicious bagels!

Boil the bagels: In a large pot, bring water to a boil, adding baking soda and sugar. This is crucial for that chewy crust!

Cook each bagel: Using a slotted spoon, carefully place each bagel in the boiling water for about a minute, flipping halfway through to ensure even cooking.

Transfer back: Remove the bagels from the water and place them back on the parchment paper. Repeat this for each bagel.

Bake to perfection: Pop the bagels in the oven and bake for about 20 minutes until they are golden brown. Rotate the pan at 10 minutes for even baking.

Cool down: Once baked, remove the bagels and let them cool on a wire rack for 30 minutes to set before enjoying!