Add sourdough starter, warm water, honey (maple syrup or sugar), salt, cinnamon, and two cups of all purpose flour to a bowl of a stand mixer.

Mix with the dough hook attachment until it comes together, about 10 minutes on low speed. This is a pretty stiff dough.

Add remaining flour, half a cup at a time. Knead until it is smooth and pliable.

Cover dough with wet tea towel, plastic wrap, or beeswax wrap; allow to ferment at room temperature in a warm place for 8 to 12 hours for the first rise.

After the dough has fermented, divide into 8 equal pieces. I like to use a bench scraper to make it easier.

Roll the dough into balls in a circular motion, flatten them down a bit, and poke a hole in the middle with your index finger. Stretch the hole a bit to widen.

Place shaped bagels on a parchment paper lined baking sheet.

Cover with a tea towel and allow the dough rest in a warm spot for two hours or until puffy. It could take anywhere from 1 to 4 hours.

Preheat the oven to 425 degrees.

Bring a large pot of water to a full boil and add the baking soda and sugar.

In a small bowl, mix together brown sugar, white sugar, cinnamon and butter together. Set aside.

Using a slotted spoon, gently add bagels to the boiling water and boil for one minute, flip, then boil for another minute.

Shake off excess water and place on a parchment-lined baking sheet.

Generously sprinkle the top of the bagels with the sugar mixture. I like to try to mound it up right in the center.

Bake for 20-25 minutes, or until golden brown on top and the cinnamon mixture has a little crunch. Enjoy the delicious smells.

Serve with butter, cream cheese (hazelnut cream cheese would be amazing), nut butter, etc.