Baking sourdough bagels for the first time was such an exciting experience! The key difference with sourdough bagels compared to regular ones is the use of a natural sourdough starter instead of commercial yeast, which imparts a unique tangy flavor and a wonderfully chewy texture. I found that maintaining an active, bubbly starter is crucial to getting the dough to rise properly and develop enough strength for shaping the bagels. One tip I discovered was to give the shaped bagels a brief cold retardation in the fridge overnight before boiling and baking, which helped develop more complex flavors and a nice crust. When boiling the bagels, adding a bit of barley malt syrup or baking soda to the water helped achieve that classic shiny and slightly chewy skin. Using this method lets you enjoy the benefits of sourdough's natural fermentation, including better digestibility and enhanced flavor complexity. Plus, making bagels from scratch gives you the freedom to customize toppings—from classic sesame and poppy seeds to everything bagel seasoning. If you're just starting your sourdough journey, I highly recommend trying bagels as a delicious project that rewards your time and patience. The process can feel intimidating at first, but once you get the hang of it, you'll enjoy fresh, homemade sourdough bagels that far surpass store-bought versions. Keep practicing, and don’t be discouraged by initial attempts—each batch will teach you more about handling sourdough dough and perfecting your baking technique.