In a large bowl, combine active sourdough starter, warm water, and sugar until well blended. Gradually add bread flour and salt, stirring until a shaggy dough forms.

Turn the dough out onto a clean surface and hand-knead for about 5-6 minutes until smooth and stiff.

Place the kneaded dough in a lightly greased bowl, cover, and let it rest at room temperature for 1 hour.

After resting, perform a quick kneading for 30 seconds. Return dough to bowl, cover, and let it rise overnight for 8-12 hours.

Punch down the dough, divide into 8 equal pieces, and shape into balls. Poke a hole in each ball and stretch to form bagels.

Bring a large pot of water to boil, add honey, and boil each bagel for 30 seconds on each side. Remove and place on a parchment-lined baking sheet.

Preheat oven to 425°F and bake the bagels for 20-25 minutes until golden brown.

Transfer to a wire rack to cool for at least 10 minutes before slicing and serving.