Mix the starter, water and sugar

• Add 150 g of active starter to a bowl.
• Pour in 250 g of warm water (95-105°F) and 24 g of sugar.
• Mix well until the mixture is nice and frothy.

Add flour and salt, then knead

• Add 500 g of bread flour and 10 g of salt.
• Knead on low for 5 to 7 minutes until it forms a ball.

Bulk ferment

• Add some oil to a bowl and place the dough in it.
• Let it bulk ferment for 8 to 10 hours until it doubles in size.

Cold ferment overnight

• Place the dough in the fridge overnight.

Bring to room temperature and shape

• The next morning, let the dough come to room temperature for about an hour.
• Divide it into 8 equal-size pieces.
• Shape them into bagels and poke a hole in the middle.

Rest and float test

• Let the shaped bagels rest under a tea towel for another 20 minutes.
• Do a water floating test to check if they're ready to boil.

Preheat the oven and boil

• Preheat the oven to 425°F (220°C).
• Add some honey to the water and bring it to a boil.
• Boil the bagels for 30 seconds per side.

Decorate and bake

• Add your favorite toppings.
• Place the bagels on a sheet pan.
• Bake for 20 to 25 minutes until done.