Step 1

Add sourdough starter, water, honey, salt, and two cups flour to a stand mixer.

Step 3

Mix until it comes together, about 10 minutes on low speed. The dough will be really stiff and difficult to incorporate.

Step 5

Add remaining flour, half a cup at a time. Use a dough hook and knead until it is smooth and pliable.

Step 7

Cover dough with wet tea towel, plastic wrap, or beeswax wrap and allow to ferment for 8 to 12 hours.

Step 9

After fermentation, divide into 8 equal pieces.

Step 11

Roll the dough into balls, flatten them down a bit, and poke a hole in the middle with your finger. Stretch the hole a bit to widen.

Step 13

Cover with a tea towel and allow the dough to rise in a warm spot for 1-4 hours or until puffy.

Step 15

Preheat oven to 425 degrees.

Step 17

Bring a large pot of water to a boil and add the baking soda and sugar.

Step 19

Using a slotted spoon, gently add bagels to the water and boil for one minute, flip, then boil for another minute.

Step 21

Shake off excess water and dip into desired toppings (optional).

Step 23

Place boiled bagels on parchment-lined baking sheet.

Step 25

Bake for 20-25 minutes, or until golden on top.