12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature.

In the bowl of a stand mixer, stir together the starter, water, honey and salt with a spatula. Add the bread flour and use your hands to bring the ingredients together as best as possible.

Place the dough hook on the mixer and mix the dough on the lowest speed for 6-7 minutes. Cover the bowl and let rest at room temperature for 8-12 hours.

Line a baking sheet with parchment paper. Turn the dough out onto a clean work surface and divide into 8 equal pieces. Shape each piece into a ball.

Poke a hole straight down through the middle of the dough ball to shape the bagel. Shape the ring and place it on the parchment paper. Repeat with remaining dough balls.

Cover the dough with a towel and let rise for 30-60 minutes or until puffy.

Preheat oven to 425°F (218°C) with the oven rack in the center position. Bring 6 cups of water to a boil in a large stockpot and add 1 tablespoon of sugar.

Boil the bagels for 2 minutes on each side, only boil 3-4 at a time.

Use a mesh strainer to remove the bagels and let rest on the parchment paper until cool enough to handle.

Dip one side into your choice of toppings and place back onto the parchment paper.

Bake the bagels at 425°F (218°C) for 25-28 minutes or until golden brown.