This recipe uses a sourdough starter. Read this before you embark on it. You could easily just do the overnight starter that KAF suggests in the original recipe, but I decided to give it a go with Stella.

In your mixer bowl, mix both flours, sourdough starter, water, salt, and yeast. If kneading by stand mixer, knead on low for 3 minutes and then mix for 5-10 more minutes until a firm but not dry dough is formed. If mixing by hand (like I did), go at it! Knead until your heart desires until dough is smooth. This takes about 10-20 minutes (or about 7 songs with a minute break in between!)

Let the dough rest in a warm environment, inside an oiled bowl, for an hour. Deflate the dough, and let rise for another 30 minutes.

Transfer dough to countertop and divide into 3 ounce buns. Roll each piece into a smooth and round ball. Cover and let rise for 30 minutes.

While the dough rests, prepare the bagel bath and preheat your oven to 425F! In a large pot, simmer water and 1 tablespoon non-diastatic malt powder or brown sugar.

Transfer the buns into the simmering water. Cook for 2 minutes on one side, and one more minute on the other. Strain and place in oiled sheet tray. Sprinkle with mixture of seeds.

Bake for about 25 minutes and enjoy with a slathering of your favorite cream cheese, butter, or as a bagel breakfast sandwich!