Mix water + starter, then add remaining ingredients and mix until combined
Knead briefly into a ball, cover and rest 1 hour
Knead again, shape into a ball, cover, and bulk ferment 6–12 hours until risen
Divide into 12, shape into balls, rest 20 minutes
Form bagels, cover, and let rise until puffy
Boil in honey water 30 seconds per side, then bake at 425°F for 15–18 minutes
