Mix the Dough
In a large bowl, combine water, sourdough starter, and honey. Mix until fully incorporated than add flour until a shaggy dough forms.

Bulk Ferment
Cover and let the dough rest at room temperature for 5–8 hours, or until doubled in size. During the first 2 hours, perform stretch and folds every 30 minutes (this is where you can add flavors if you would like).

Shape the Bagels
Once doubled, divide the dough evenly and shape into 8-10 bagels. Place on a lightly floured surface or parchment.

(optional) Proof
Cover with a towel and let proof for 1–2 hours, until slightly puffy.

Boil
Bring a pot of water to a gentle boil and add about 1 tablespoon local honey.
Boil each bagel for about 60 seconds per side. Remove and place on parchment-lined baking sheets.

Top & Bake
Add desired toppings while bagels are still wet from boiling water.

Bake at 425°F (220°C) for 20–25 minutes, until golden brown.

Cool & Enjoy
Let cool for about an hour before slicing. Best enjoyed fresh, toasted, or with your favorite spread.