Bright Moment Co

Feed your sourdough starter at least 8 hours before using so it is active. The sourdough starter is ready to use once it's doubled in size.
Make the dough by combining the active sourdough, water, honey, and salt together in a large bowl. Mix together. Add the flour and knead until there are no dry spots. Cover the bowl with Saran Wrap and let sit at room temperature overnight (for 8-12 hours).
In the morning, prepare a large baking sheet pan with parchment paper. Divide the dough and shape into 6 (larger bagels) or 8 (smaller bagels) equal-sized balls. Use your thumb to poke a hole in the center of each. Place on the prepared pan and cover with a tea towel to sit for 30 minutes to 1 hour.
Preheat oven to 425F.
Bring a large pot of water to a boil. Add 1 tablespoon baking soda and 1 tablespoon sugar. Boil the bagels in two batches (3-4 at a time) for 2 minutes on each side. Use a slotted spoon to place back on the pan.
Roll the tops of each bagel in a bowl filled with your favorite toppings, then place back on the pan.
Bake for 25-30 minutes, until golden brown. Enjoy!