12 hours before you plan to mix the dough, combine the starter ingredients in a clean jar. Stir, loosely cover, and let rise at room temperature until doubled in size and bubbly.

In the bowl of a stand mixer, stir together the starter, water, honey, and salt. Add the bread flour and bring together by hand as best you can — the dough will be very stiff. Attach the dough hook and mix on the lowest speed for 6–7 minutes (or 10 minutes by hand). Cover and rest at room temperature 8–12 hours.

Line a baking sheet with parchment. Turn the dough out and divide into 8 equal pieces; shape each into a ball. Poke a hole straight down through the middle with your thumb, gently shape the ring, and place on the parchment. Cover and let rise 30–60 minutes until puffy.

Preheat oven to 425°F (218°C) with a rack in the center. Bring 6 cups of water to a boil and add 1 tablespoon sugar. Boil the risen bagels 2 minutes per side, only 3–4 at a time.

Use a mesh strainer to remove the bagels and rest on the parchment until cool enough to handle. Dip one side into your choice of toppings.

Bake at 425°F (218°C) for 25–28 minutes, until golden brown.