Take your jar of sourdough starter out of the fridge.

In your extra large mixing bowl, add the water and slowly add the salt.

Add the sourdough starter discard (Note for beginning sourdough bakers: after you add the 40g (about 3 T.) make sure there is a remainder to feed to refresh for future sourdough baking. Place jar to the side to feed after you mix the dough.)

Add the whole wheat flour and the bread flour to the mixing bowl.

Stir the ingredients in a circle using a mixing spoon or one hand in a circular motion, stir slowly to minimize flour flying out. Use a dough scraper to scrape the sides of the bowl to make sure no dry pieces of flour are left on the sides or bottom of the bowl. Use hands to continue mixing and feel the texture for any dry flour that may be left. This usually takes 5 to 10 minutes.

Take a slightly damp paper towel or cloth and wipe the edges of the mixing bowl so that the plastic wrap makes a good seal or transfer dough to a container. Cover tightly with plastic wrap or lid and place in the fridge, preferably on a center shelf for 72 hours cold fermentation. Alternatively, you can leave the dough at room temperature to bulk ferment for 12-16 hours. Look for dough to double in volume.

Divide the dough: Turn dough out onto an unfloured surface and divide into 7 sections weighing about 125g each.

Preshape: Fold one half of the dough over itself then use a dough scraper to turn and rotate the dough to form a ball. Try to get your ball as tight as possible. Cover with a light tea towel or kitchen towel.

Dough Rest (aka bench rest): Let the dough rest for 20-40 minutes.

Prepare a baking sheet: Line a baking sheet with a sheet of parchment.

Final shaping: Take a ball of dough and press a finger through the middle to create a hole then rotate bagel around on your fingers until the hole expands to 2 inches in diameter. Place shaped bagels onto parchment. Repeat with remaining balls of dough.

Proof: Cover proofing bagels with plastic wrap and proof at room temperature 1-3 hours at room temperature (room temperature determines proofing length). Put your bagels into the fridge with no plastic covering and only a kitchen towel for 30 minutes before poaching to create a less sticky "skin" on the outside for easier handling and better final texture. Optional: Check to see if your bagels are proofed and ready for baking by conducting a float test, fill a bowl with room temperature water and put a bagel into the water. If it floats, the batch is ready, if it sinks, shake off the water and return it to the pan to proof longer.

Preheat oven: Within the last 30 minutes of proofing, preheat the oven to 450 degrees F.

Poaching: Bring a large pot of water to a boil (filled at least 4 inches deep). Add baking soda. Add the bagels 1-3 at a time (depends on the size of your pot). None of the bagels should overlap in the pot. Boil for 30 seconds. Flip the bagels over and boil for another 30 seconds on the opposite side. Transfer the poached bagels back to the parchment with the bottom side down. Repeat with all the bagels.

Egg wash: Whisk the egg in a small bowl with a sprinkle of water to create the egg wash. Brush the egg wash over the surface of the bagels. Sprinkle on additional seeds or toppings, if you’d like.

Bake: Place the baking sheet of prepared bagels into the center of the oven. Reduce the temperature to 425 degrees F and bake for 18-24 minutes until they are golden brown all over. Tip: rotate the pan once midway through baking if they are not browning evenly.

Cool: Place the bagels on a cooling rack and cool for 10-30 minutes before enjoying.