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Make dough: Mix water, starter & honey. Add flour & salt and knead with dough hook 8–10 minutes, until smooth, elastic, and very stiff.
Bulk ferment: Cover and let rise 6–8 hours, or until noticeably puffy and slightly expanded.
Cold proof: Cover and refrigerate 8–24 hours.
Let dough sit on the counter 30–60 minutes to take the chill off.
Shape: Divide into 8 pieces (~110g each). Shape into balls, poke a hole through the center, and stretch to about a 2-inch opening.
Puff: Cover with plastic wrap or a damp tea towel and let sit 1–3 hours, until noticeably puffy.
Boil: Bring water, honey/malt syrup & baking soda to a gentle boil. Boil bagels 30–60 seconds per side.
Egg wash: Whisk egg + water. Brush over each boiled bagel, then immediately add toppings.
Bake: Bake at 425°F for 20–24 minutes, rotating halfway through. Cool before slicing!