In a large mixing bowl, combine 1⅓ cups active, bubbly sourdough starter (it should be at peak activity, doubled in size), 1 cup warm water (around 95°F), and 3 tablespoons sugar. Mix until the sugar dissolves completely.

Add 4⅛ cups bread flour and 2 teaspoons salt. Mix with your hands until a shaggy dough forms, then transfer to a clean surface. Knead firmly for 5-6 minutes until the dough becomes stiff and slightly bumpy - it will not be completely smooth, and that's okay. The dough should feel firmer than regular bread dough.

Place the dough in a clean bowl, cover with plastic wrap or a damp kitchen towel, and let rest for 60 minutes at room temperature (68-72°F).

After the rest period, give the dough a quick 30-second knead to redistribute the yeast. Return it to the bowl, cover tightly, and let rise at room temperature for 8-12 hours or overnight. The dough should be noticeably puffy but may not quite double in size.

To shape the bagels, press your thumb through the center of each ball to create a hole, then gently stretch the hole to about 2 inches in diameter (it will shrink back). Place shaped bagels on a parchment-lined baking sheet, cover with a damp towel, and let rise for 20-60 minutes until they look puffy but not doubled.

Meanwhile, preheat your oven to 425°F and position a rack in the middle. Bring a large pot of water to a boil and add 1 tablespoon honey. Prepare your toppings if using (sesame seeds, poppy seeds, everything bagel seasoning, etc.).

When bagels are ready, gently lower 2-3 at a time into the boiling water. Boil for 30 seconds per side. Remove with a slotted spoon, letting excess water drip off, and place back on the parchment-lined baking sheet. Add toppings immediately while the surface is still wet.

Bake for 20-25 minutes, rotating the pan halfway through, until bagels are golden brown. To test doneness, tap the bottom of a bagel - it should sound hollow.

Cool on a wire rack for at least 20 minutes before slicing. Store completely cooled bagels in an airtight container at room temperature for 2-3 days, or slice and freeze in a freezer bag for up to 3 months.