In a large mixing bowl, whisk together 1 cup of lukewarm water, 1 cup of active sourdough starter, and 2 tablespoons of sugar until well combined. Gradually add in 4 cups of bread flour and 1 tablespoon of salt, mixing with a sturdy spatula until a shaggy dough forms. Cover the bowl with a kitchen towel and let it rest at room temperature for 1 hour.

Cover the bowl with plastic wrap and permit it to rise overnight in a warm spot, approximately 10 to 12 hours.

Lightly flour a clean work surface and divide the dough into 8 equal pieces. Roll each piece into a smooth ball and let them rest for 10 to 15 minutes.

Place the shaped bagels on a lightly floured surface or parchment-lined baking sheet, cover them with a kitchen towel, and allow to proof for about 20 to 30 minutes.

Prepare a large pot of water with 2 tablespoons of honey or barley malt syrup and bring it to a gentle boil. Carefully add a few bagels at a time, boiling them for about 30 seconds on each side.

Place the boiled bagels in a preheated oven set to 425°F. Bake for 20 to 25 minutes until deep golden brown.

Allow the bagels to cool slightly on a wire rack for about 5 minutes before serving them warm with your favorite toppings.