Combine water, sourdough starter, sugar, salt, and flour. Mix and knead all ingredients together until dough forms a smooth and elastic dough.
Cover dough and let rise until it has doubled in size. (This step could take 5-10 hours depending on ambient temp and strength of starter). This step can be done on the fridge over a day or two!
Dump dough onto lightly floured surface.
Divide into 8 equal portions. Roll each portion into a snake, then circle it around and make a circle out of the dough. Pinch connecting sides together to make a smooth circle out of the dough.
Cut out 8 squares of parchment paper and set each circle of dough onto each parchment square. Cover and let rise until doubled in size.
Bring a pot of water to boil. Add 2 tablespoons baking soda and 1/4 cup honey.
Gently drop the bagel dough- parchment paper and all- into the water. Parchment will loosen as it gets wet and you can remove it from the pot. Let the bagel boil for about 45 seconds per side.
Set boiled bagel dough directly onto a baking sheet either greased or lined with parchment paper.
Brush each bagel with an egg wash and then desired toppings. I find that it works best to use butter instead of egg wash on the cinnamon sugar bagels. We especially LOVE the jalapeño cheddar bagels!
Bake at 425 for 20 minutes. Remove from oven and serve immediately! Enjoy!
