In a large bowl, mix 150g active starter, 250g warm water, and 40g sugar by hand until it looks like a milky liquid.

Add 500g bread flour and 11g salt to the dough. Mix until fully incorporated.

Knead the dough for 5-6 minutes by pulling a small section of bagel dough above the rest, folding it over on top, and pushing into the dough with the heel of your hand. Repeat this motion while turning the bowl of dough clockwise.

Cover the dough and let it rest for 60 minutes.

After 1 hour of resting, repeat the same 'stretch, fold and push' routine with the heel of your hand for 30 seconds.

Cover the bowl with a reusable shower cap and place dough in a warm place to rise.

Leave the dough to at least double in size, which typically takes anywhere from 8-12 hours.

Once the dough has at least doubled in size, gently remove it from the bowl and place it on your work surface.

Stretch and shape the dough into a large rectangle, about ½ of an inch high. Cut the dough into 8 equal triangle pieces.

Shape each piece of dough into a smooth ball and punch a hole in the middle, stretching it with both thumbs.

Place your shaped bagels on a parchment-lined baking sheet and cover them with a damp tea towel.

Let them rest until puffed up in a warm place, about 20-60 minutes.

Preheat your oven to 425 degrees.

Fill a large pot of water, add 20g honey, and bring to a boil.

Carefully drop 2-3 bagels into the boiling water and boil for 30 seconds on each side.

Using a slotted spoon, scoop the bagels and place them on a cooling rack.

Bake the Sourdough Bagels for 20-25 minutes, or until golden brown.

Remove the bagels from the oven and allow them to cool on a wire rack.