Ensure your sourdough starter is active and passes the float test.

In a large bowl, whisk together the active starter and water until dissolved.

Add honey, oil, bread flour, and salt. Mix to a shaggy dough.

Knead for 8-10 minutes until smooth and elastic, then cover and ferment for 4-6 hours at room temperature or overnight in the refrigerator.

Turn the dough onto a clean surface, gently degas, and divide it into 8 pieces.

Shape each piece into tight balls and let rest for 15 minutes.

Shape the bagels using either the rope method or punch-through method.

Proof the bagels for 1-2 hours at room temp or overnight in the refrigerator.

Preheat the oven to 450°F (230°C) with a baking stone or inverted sheet inside.

Boil the water with honey and baking soda until bubbling gently.

Boil the bagels for 30-90 seconds per side, then transfer to parchment and add toppings.

Bake for 20-25 minutes until golden brown, then cool for at least 30 minutes before slicing.