12 hours before you plan to mix the dough, add the ingredients to make 1/2 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.

The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.

In the bowl of a stand mixer, stir together the active 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.

The dough will be very stiff. Place the dough hook on the mixer and mix the dough on the lowest speed for 6-7 minutes (or 10 minutes by hand).

Cover the bowl and let rest at room temperature for 8-12 hours for bulk fermentation.

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.

To shape the bagel, place a dough ball on the surface in front of you and use your thumb to poke a hole straight down through the middle of the dough (aim for a 1.5-inch hole).

Gently lift the bagel dough, rotate it between your hands to stretch the ring gently, and place 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), making sure that the oven rack is in the center position.

Bring 6 cups of water to a boil in a large stockpot and add 1 tablespoon of sugar.

Once the bagels have finished rising, boil them for exactly 2 minutes on each side. Only boil 3-4 at a time to maintain the water temperature.

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

Once cool enough, 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.