Add the water, starter, and honey or maple syrup to a large bowl (or the bowl of your standing mixer) and whisk until well combined.
Add in the flour and salt, and stir until a shaggy dough forms. Turn the dough out onto a work surface and knead until smooth and pliable, about 10 minutes. Alternatively, transition to a dough hook and knead by machine.
Shape the dough into a ball and return to the bowl. Cover the bowl with a towel and set aside to rest for 20 minutes.
Once the dough has rested, take it out of the bowl and weigh it. The total weight should be about 1100 grams.
Divide the dough into 10 equal pieces, weighing each piece to ensure accuracy.
Shape each piece into a small ball by tucking the corners underneath, cupping the dough, and rolling it in a circular fashion on a clean, flour-free work surface. This helps to create surface tension and a skin on the ball.
Cover dough balls and rest another 15 minutes. Line a baking sheet with parchment paper and sprinkle generously with flour or semolina. Note, if your baking sheets are small, you may need two.
To shape the bagels: poke a hole with your finger directly through the centre of the dough ball. Insert both index fingers into the hole and roll fingers around each other to stretch out the centre (like a barrel roll) until it’s about the size of a walnut. Place on the lined baking sheet and repeat with the rest of the bagels.
Cover the shaped bagels with a damp tea towel and let them prove at room temperature for 2.5-4.5 hours, or until puffy and about doubled in size. This could take more time, depending on the temperature in your house.
Take a test bagel and place it in a dish full of cold water. If it floats, they’re done proving. Dry the test bagel off and return to the baking sheet. If it sinks, it still needs to prove longer.
Once proved, cover the pan(s) with a damp tea towel, or beeswax wrap and refrigerate for 12-24 hours, or overnight.
Day Two
Preheat the oven to 400°F (200°C). Place any toppings on flat plates, so they're ready to go.
Bring a large pot of water to a rolling boil and add the baking soda and honey or brown sugar.
Remove the bagels from the fridge and gently place them, 2-3 at a time, into the water. Boil for 20-30 seconds on each side.
Remove boiled bagels with a slotted spoon to get rid of most of the water.
Shake off excess water and immediately dip the top of the bagel into desired toppings. Set it back on the baking sheet. Repeat this process with the remaining bagels.
Place the baking sheet into the centre of the oven.
Bake for 18-22 minutes or until golden on top. Cool fully on a wire rack before slicing and serving or storing. Excess bagels freeze well - we recommend slicing them before freezing for easy toasting.