In a large bowl, whisk the starter, water, and sugar together with a fork. Add the flour and salt. Combine to form a rough dough, then finish mixing by hand until no lumps of flour remain.

Cover the dough with a very damp towel and let rest for 45 minutes to 1 hour. After the dough has rested, work the mass into a semi-smooth ball.

Cover the bowl with plastic wrap that has been lightly coated in oil to prevent sticking. Let rise until double in size, about 10-12 hrs when the temperature is 68 F.

Line a sheet pan with a nonstick silicone mat or parchment paper. If using parchment, lightly coat with cooking spray or oil to prevent sticking.

Remove the dough onto a non-floured work surface. Flatten the dough into a rectangle and divide into 8 equal pieces. Gather the ends, flip the dough over, and roll each piece into a ball. Let the dough rest on your lined sheet pan for 10 to 15 minutes.

Working with one ball of dough at a time, poke a hole straight through the center. Move your finger around in a circular motion to gently stretch the dough until the hole is about the size of a walnut.

Cover the dough with a damp towel and let rest at room temperature for 15 to 20 minutes.

Meanwhile, bring a medium pot of water to a boil. Add the honey and whisk well to dissolve. Preheat your oven to 425°F.

Add 2 to 3 bagels into the pot and simmer for 30 seconds on each side for a thin crust. Using a slotted spoon, transfer the bagels back to the sheet pan.

Once slightly cool but still wet, dip the rounded side of the bagels into the seeds to coat. Place back onto the sheet pan and finish boiling the rest of the bagels.

Bake the bagels for about 20 to 25 minutes. Flip them over to briefly cook the bottom side. When ready, your bagels will be puffed up, light golden brown, and feel light to the touch.