Step 1. The first thing I did was measure out my Khorasan (Kamut) berries. The weight is the same before and after milling, but it's easier to measure prior to milling. Once it was weighed, I ran it through my Mockmill Pro 200 on level 1.

Step 2. Next I added the water and mixed the flour/water mixture by hand until it was fully incorporated and let it autolyse for 1 hour.

Step 3. Next I added in the sourdough starter, honey and salt and mixed by hand until everything was fully incorporated.

Step 4. Fully Mixed Khorasan (Kamut) Sourdough Bagel Dough ready to bulk ferment. Cover with plastic wrap or a beeswax wrap and let bulk ferment for 8-12 hours. I usually do this overnight.

Step 5. The next morning, I cut my dough into 8 equal pieces, rolled them into balls and used my thumb to poke a hole into the center of the dough to create the classic bagel shape. I placed them on a parchment lined cookie sheet, covered with a tea towel for 1 hour for a second rise.

Step 6. About 45 minutes into my hour of the second rise, I put a large pot of water on to boil and added the brown sugar and baking soda to the pot. Once the dough was ready and the pot of water was boiling, I added my bagels to the boiling water for 1 minute on each side, using a slotted spoon to flip.

Step 7. Once boiled, I added them back to the same parchment lined cookie sheet. I added a variety of bagel seasonings to this batch. I made a couple each of plain, sesame and everything bagel seasoning bagels.