In a straight-edge bowl, mix active sourdough starter, warm water, and sugar until the mixture looks milky.

Add bread flour and salt, stirring until fully incorporated into a dough.

Knead by hand for 5-6 minutes using the pull, fold, and push technique with the heel of your hand.

Cover with plastic and let rest for 60 minutes.

After resting, knead for another 30 seconds until the dough is smoother, then cover and place in a warm spot to bulk rise.

Allow the dough to double in size over 8-12 hours in a warm environment.

Remove dough to a work surface without flour. Stretch into a rectangle about 1/2 inch thick and cut into 8 equal triangular pieces.

Shape each piece into a smooth ball, then use your thumb to punch a hole and stretch it into a 2-inch ring.

Place on a parchment-lined baking sheet, cover with plastic, and let rise in a warm place for 20-60 minutes.

Preheat oven to 425°F. Bring about 10 cups of water to a boil, adding honey and whisking to dissolve.

Carefully drop 2-3 bagels into the boiling honey water, boiling for 30 seconds on each side. Remove and place on a cooling rack.

Gently dip the tops of boiled bagels into your choice of toppings to adhere.

For cheese toppings, dip the bottoms too for extra crunch before placing bagels back on parchment-lined sheet.

Bake bagels for 20-25 minutes at 425°F until golden brown and internal temperature reaches 200-210°F.

Remove from oven and cool on wire rack before slicing.

Spread with butter or your favorite toppings and enjoy fresh!