Make the Dough: Combine the active sourdough starter, warm water, honey, 1/2 of the flour, and salt to a stand mixer. Mix until it comes together, about 10 minutes on low speed. Add the remaining flour and mix knead until the dough becomes smooth and elastic using a dough hook attachment. Because bagel dough is relatively firm, it may feel quite stiff at first. Give it time to come together during kneading.
Let the Dough Rise: Place the dough in a lightly greased bowl, cover with a plastic cling, and let it ferment until it becomes slightly puffy. About 8-12 hours.
Shape the Bagels: Divide the dough into 8 equal portions and shape each piece into a smooth ball. Make a hole through the center of each ball and gently stretch it until you have a bagel shape. Place the shaped bagels on a parchment lined baking sheet and let them rest again until puffy. At least 2-4 hours.
Boil the Bagels: Bring a large pot of water to a gentle boil and add baking soda and brown sugar. Carefully place the bagels into the water, boiling them for 30-60 seconds per side. Boiling the bagels is what gives them that classic chewy texture and shiny crust.
Add you Toppings: Transfer the boiled bagels back to the baking sheet and sprinkle them with your favorite toppings while they are still slightly wet. Try sesame seeds, poppy seeds, everything bagel seasoning, or coarse salt.
Bake: Bake the bagels in a preheated oven of 425F for 20-25 minutes until they are beautifully golden brown and crisp on the outside. Let them cool for a few minutes before slicing.
