Making the Bagels

• In a large bowl, whisk the starter, water, and sugar together with a fork. Add the flour and salt. Combine to form a rough dough, then finish mixing by hand until no lumps of flour remain. The dough will be very stiff and dry.
• Cover the dough with a very damp towel and let rest for 45 minutes to 1 hour.
• Cover the bowl with plastic wrap that has been lightly coated in oil to prevent sticking. Let rise until double in size, about 10-12 hrs at 68 F, 8 to 10 hours at 70°F.
• Line a sheet pan with a nonstick silicone mat or parchment paper. If using parchment, lightly coat with cooking spray or oil to prevent sticking.
• Remove the dough onto a non-floured work surface. Flatten the dough into a rectangle and divide into 8 equal pieces. Gather the ends, flip the dough over, and roll each piece into a ball. Let the dough rest on your lined sheet pan for 10 to 15 minutes.
• Working with one ball of dough at a time, poke a hole straight through the center and gently stretch it. Repeat shaping the remaining dough.
• Cover the dough with a damp towel and let rest at room temperature for 15 to 20 minutes.
• Meanwhile, bring a medium pot of water to a boil. Add the honey and whisk well to dissolve. Preheat your oven to 425°F.
• Add 2 to 3 bagels into the pot and simmer for 30 seconds on each side for a thin crust. Transfer the bagels back the sheet pan.
• Once slightly cool but still wet, dip the rounded side of the bagels into the seeds to coat.
• Place your sheet pan on the center rack and bake the bagels for about 20 to 25 minutes. Transfer to a wire rack to cool.