Sourdough Bagels

100 g starter 

255 g water 

40 g honey 

10 g sea salt 

500 g flour

Measure flour into the bowl of the mixer.
Stir starter, water, honey, and salt with spatula, and add to flour.
Mis with dough hook for 6-7 minutes. Cover the bowl and rest at room temperature for 8-12 hours,

Line a large baking sheet with parchment.
Turn dough onto counter and divide into 8 balls (use a scale for accuracy).
Poke a hole in the middle of each ball with your finger and shape into bagels, place on parchment paper. Cover with a towel for 30-60 minutes.

Preheat oven to 425.
Bring a large pot of water to a boil, add 1 tablespoon of sugar. Boil each bagel 2 minutes per side.
Add optional toppings of choice.

Bake 425 for 25-28 minutes.