In a bowl of a stand mixer, or a large bowl, combine the sourdough starter, warm water, and honey or sugar, at low speed. Stir until the mixture is well combined.

Add the flour, and salt. Mix until a dough forms. If the dough feels too sticky, add a little more flour, one tablespoon at a time.

Knead the dough for about 8-10 minutes on a floured surface until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.

Place the dough in an oiled bowl and cover it with a damp towel or plastic wrap. Let it rise at room temperature for about 8-12 hours.

Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal pieces.

Roll each piece into a smooth ball, then poke a hole in the center with your finger. Gently stretch the hole to form a bagel shape, making sure the hole is large enough (at least 1 inch wide) to prevent it from closing during baking.

Place the shaped bagels on a parchment-lined baking sheet. Cover them with plastic wrap or a damp towel, and allow them to rise for 1-2 hours.

Boiling the Bagels: After the final rise, preheat your oven to 425°F (220°C). Bring a large pot of water to a boil and add the malt syrup or molasses syrup to the water (this helps the bagels get a nice color and flavor).

If desired, sprinkle the tops of the bagels with sesame seeds, poppy seeds, or other toppings before baking.

Bake the bagels for 20-25 minutes, or until they are golden brown and have a hollow sound when tapped on the bottom.

Allow the bagels to cool on a wire rack before slicing and serving.