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In the bowl of a mixer, combine warm water, sugar, and sourdough starter. Whisk together until starter is completely dissolved.
Add the flour and knead on medium speed with dough hook until a soft dough is formed, about five minutes. Cover and let rest at room temperature for about an hour. Add salt and knead on medium speed for another five minutes.
Cover dough and let rest for 6 to 8 hours or until nearly doubled in size and puffy. Shape into 6 round balls. Let rest for 15min then poke a hole through the center, barrel roll around fingers until shaped like a bagel. Let rise another 30 to 60 minutes.
In a medium saucepan boil 6 cups of water with about 2tbsp sugar or honey. Boil bagels 30 seconds per side. Brush with egg white and bake at 425 for 20 to 25 minutes or until internal temperature is 195 and bagels are golden brown.