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Slice the tops off your garlic heads, drizzle with olive oil, and sprinkle with salt.
Wrap in foil and roast at 425°F (218°C) for 30–45 minutes until golden, soft, and caramelized.
Let cool completely, then squeeze out the cloves and mash lightly before adding to dough.
Combine starter, water, maple syrup, sugar, and salt in your mixer bowl.
Add flour and mix on low until shaggy.
Add in your roasted garlic and Italian seasoning, then mix until smooth and elastic (about 10 minutes).
Rest 1 hour, then shape into a tight ball.
Cover and let bulk ferment until doubled (about 4–6 h room temp or overnight if your house sits around 70°F).
Divide into 12 pieces (about 170 g each) and shape into balls.
Cover and let rest 20 minutes.
Poke a hole through each center and stretch into bagels.
Place in a covered container for their final rise until puffy and jiggly.
Boil each bagel 30 sec per side in water with 50 g honey.
Bake at 425°F (218°C) for 15–18 minutes until golden and glossy.
Cool at least 1 hour before slicing for that perfect chewy texture.