Prepare the Dough:

• In a large mixing bowl, combine the sourdough starter, warm water, sugar, salt, and bread flour.
• Mix well until a rough dough forms.

Knead the Dough:

• Knead by hand for 10 minutes or use a stand mixer for 6-8 minutes.
• The dough should be smooth, elastic, and slightly tacky.

First Fermentation (Bulk Rise):

• Cover the dough with a damp cloth or plastic wrap.
• Let it rise at room temperature (70-75°F) for 8-12 hours (overnight) until doubled in size.

Divide and Shape:

• Lightly flour a work surface.
• Divide the dough into 8 equal pieces (each about 115-120g).
• Shape each piece into a ball, then poke a hole in the center and gently stretch to form a bagel shape.

Second Proofing:

• Arrange the shaped bagels on a parchment-lined baking sheet.
• Let them proof at room temperature for 4-6 hours or overnight in the refrigerator.

Prepare the Water Bath:

• Bring 6 cups of water to a boil in a large pot.
• Add 1 Tbsp honey and 1 Tbsp baking soda (this gives the bagels their signature chewiness and color).

Boil the Bagels:

• Carefully drop the bagels into the boiling water (2-3 at a time).
• Boil for 45-60 seconds per side, then transfer them back to the lined baking sheet.

Bake the Bagels:

• Preheat the oven to 425°F (218°C).
• Place the bagels in the oven and bake for 25-28 minutes until golden brown.

Cool and Serve:

• Let bagels cool on a wire rack for at least 30 minutes before slicing and serving.