In the morning, feed your starter 13g starter, 64g flour, 64g water.

About 10-12 hours later, or before you go to bed that night, mix your active starter, bread flour, 236g of the water, honey, and salt in a stand mixer for about 5 minutes, or until the dough is smooth and has the texture of playdough. Note: If you still see dry bits of flour in the bottom of the bowl after 1 minute of mixing, add the remaining 30g of water. Ensure the texture is soft and smooth, like playdough.

Cover the dough and let it bulk ferment on the counter overnight (around 10-13 hours at 75°F/24°C).

The next morning, roll dough into 75g balls that are smooth on all sides, as if you were rolling a cookie ball, and set them on a baking sheet lined with parchment paper.

Go back to the first ball you rolled and start shaping your bagels. Poke a hole in the middle with your finger, and then roll it around with your two index fingers, slowly stretching out the hole to get it into the bagel shape.Optional: some bakers like to cut their parchment into squares so that each bagel is on its own square. This can make it easier to set the bagels in the boiling water later. I personally don't take the time to do this and am instead very gentle when placing my bagels into the boiling water. It's totally up to you.

Cover the bagels with plastic wrap. Let them sit on your counter for 5 to 6 hours in a house that is about 75°F/24°C until they are nice and puffy.

Preheat the oven to 425°F or 220°C and bring a large pot of water to a boil. Add baking soda and brown sugar to the boiling water.

Drop in 4 to 5 bagels at a time and boil for 2 minutes on each side. Then take them out and put them back on the baking sheet.

Top with whatever toppings you would like, and bake the bagels for 18-22 minutes until golden brown.