Sourdough Bagels

Feed your sourdough starter:

1. 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. 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

Make the dough:

1. 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. 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. Cover the bowl and let it rest at room temperature
   for 8-12 hours.

1. 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. Pick the bagel dough up, gently shape the ring, and
   place it on the parchment paper. Repeat with the remaining dough balls. Cover
   the dough with a towel and let it rise for 30-60 minutes or until puffy.

1. 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 2 minutes on each side.

1. Use a mesh stainer to remove the bagels and let them 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.

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