Step 1: Mix the Dough

In a large mixing bowl, combine the sourdough starter, water, and honey. Stir until the starter is dissolved. Gradually add the flour and salt, mixing until a shaggy dough forms.

Step 2: Knead the Dough

Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes on medium speed.

Step 3: Bulk Fermentation

Place the dough in a greased bowl, cover it with a damp towel, and let it ferment at room temperature for 8-12 hours or until doubled in size.

Step 4: Shape the Bagels

Once the dough has risen, divide it into 8 equal pieces. Roll each piece into a ball, then poke a hole in the center with your thumb and stretch it into a bagel shape. Place shaped bagels on a parchment-lined baking sheet.

Step 5: Cold Proofing

Cover the shaped bagels and refrigerate for at least 12 hours or overnight. This slow fermentation enhances the flavor and texture.

Step 6: Boil the Bagels

Preheat your oven to 220°C (425°F). Bring a large pot of water to a boil and add baking soda and honey. Boil each bagel for 30-45 seconds per side, then transfer back to the baking sheet.

Step 7: Bake the Bagels

Sprinkle toppings if desired. Bake for 20-25 minutes until golden brown and crisp. Let them cool on a rack before slicing.