For the Dough – active sourdough starter – water – honey – sea salt
In the bowl of a stand mixer, mix the starter, water, honey, and salt with a spatula. Add the flour and use your hands to combine the ingredients as much as possible; the dough will be quite stiff.
Attach the dough hook to the mixer and mix on the lowest speed for 6-7 minutes (or 10 minutes by hand).
Place in a greased bowl and cover with plastic wrap. Let it rest at room temperature overnight for 8-12 hours. Line a baking sheet with parchment paper.
Transfer the dough to a clean surface and divide it into 8 equal portions. Shape each piece into a ball.
To form the bagels, place a dough ball in front of you and use your thumb to poke a hole through the center.