In a large bowl, mix 150g active starter, 250g warm water, and 40g sugar by hand until it looks like a milky liquid.

Add 500g bread flour and 11g salt to the dough. Mix until fully incorporated.

Knead the dough for 5-6 minutes by hand.

Cover the dough and let it rest for 60 minutes.

After 1 hour of resting, repeat the same 'stretch, fold and push' routine with the heel of your hand for 30 seconds.

Cover the bowl with a reusable shower cap and place dough in a warm place to rise.

Leave the dough to at least double in size, typically taking anywhere from 8-12 hours.

Once the dough has at least doubled in size, gently remove it from the bowl and place it on your work surface.

Stretch and shape the dough into a large rectangle, about ½ of an inch high, and cut into 8 equal pieces.

Shape each piece into a smooth ball and punch a hole in the middle, stretching it with both thumbs.

Place shaped bagels on a parchment-lined baking sheet and cover with a damp tea towel.

Let them rest until puffed up in a warm place, about 20-60 minutes.

Preheat your oven to 425 degrees.

Fill a large pot of water, add 20g honey, and bring to a boil.

Carefully drop 2-3 bagels into the boiling water and boil for 30 seconds on each side.

Using a slotted spoon, scoop the bagels and place them on a cooling rack.

Bake the Sourdough Bagels for 20-25 minutes, or until golden brown.

Remove the bagels from the oven and allow them to cool on a wire rack.