Dissolve the sourdough starter and your choice of honey or sugar in the water inside a large mixing bowl. Add in the flour and salt, then hand mix until the mixture fully integrates. Cover the bowl with plastic wrap and let rest for 45 to 60 minutes.

Transfer the dough onto a clean, unfloured surface. Use a kneading motion by folding a section of dough inward and pressing down with your palm repeatedly. Continue for 8 to 10 minutes until smooth. If the dough becomes resistant or tears, allow it to rest for 10 minutes before resuming. Return the dough to the bowl, cover with a damp towel or plastic wrap, and leave to rise overnight at room temperature. Optionally, you may perform a single stretch and fold 45 minutes into this rise for enhanced gluten strength.

By morning, your dough should have expanded to nearly triple its original size. Gently remove it and form into a rectangle on a clean surface. Cut into 8 equal portions using a bench scraper—each piece should weigh about 115 grams for uniformity. Prepare a parchment-lined baking sheet with a light mist of non-stick spray.

Shape each segment into a round ball, place on the sheet, and cover loosely with an oiled plastic wrap or damp towel. Let rest for 15 minutes to relax the gluten. Then form each ball into a bagel by pressing your fingers through the center to create a hole, then gently stretch to widen. Ensure the holes are at least the size of a quarter. Rest for another 15 minutes under the same covering.

Preheat the oven to 425°F. Simultaneously, bring a large pot with 6 cups of water and 1 tablespoon of sugar to a boil. Boil 2 to 3 bagels at a time for 30 to 60 seconds per side. If using seeds, dip the boiled bagels into them while still slightly damp to ensure they adhere.

Arrange the boiled bagels back on the prepared baking sheet. Bake in the preheated oven for 20 to 25 minutes until golden brown. Cool slightly before serving.