• Check Your Starter: Ensure the sourdough starter is ready by confirming it has doubled in size and shows plenty of bubbles on the surface and sides of the jar.

Mix the Dough

• In the bowl of a stand mixer (or using a Danish dough hook), combine the sourdough starter, water, honey, and salt.
• Add the flour, attach the dough hook, and mix on the lowest speed until a rough dough forms.
• Continue kneading with the mixer on low speed for 8-10 minutes, or until the dough is smooth and elastic.
• Cover the bowl with a damp towel or plastic wrap and let the dough rest at room temperature for 8-12 hours. You can also rise overnight and continue with the following steps the next morning,

Shape Bagels

• Line a baking sheet with parchment paper.
• Turn the dough onto a clean work surface and divide it into 8 equal pieces (or 6 pieces if you want a larger bagel).
• Shape each piece into a smooth ball, then use your thumb to poke a hole through the center of each ball. Gently stretch and shape the dough into a bagel ring, then place it on the prepared baking sheet.
• Cover the shaped bagels with a towel and let them rise for 2-4 hours, or until puffy.

Water Bath and Bake

• Preheat your oven to 425°F (220°C).
• Bring a large pot of water to a boil and add 1 tablespoon of sugar.
• Boil the bagels in batches of 3-4, cooking each for 2 minutes per side.
• Remove the bagels from the water using a slotted spoon or mesh strainer and place them back on the parchment-lined baking sheet. Sprinkle with your desired toppings.
• Bake the bagels for 25-28 minutes, or until golden brown.