In the afternoon take your "mother" [the starter you always keep] out of the fridge and allow her to get to room temperature.

When your mother is at room temperature take a separate glass jar and pour 100g or starter into that jar. [Feed your mother as usual and allow to full activate before storing in the fridge].

In your new jar with starter, add 25g flour and 25g warm water. Mix well with a rubber spatula. Put a lid and then wait for it to reach peek activity. You will see a lot bubbles. [As pictured in article].

It could take 2-4 hours to reach it's peek, depending on how cool/warm your house is.

First we are going to add our warm water, followed by our active sourdough starter and honey.

Mix that together and then add flour and salt. Mix the dough with a spatula until decently combined. The dough will feel dry, that's normal.

Continue by kneading the dough by hand for 5-10 minutes. When its finished it should be slightly sticky but completely combined. It should not be so sticky that it sticks to your hands.

Cover the dough with plastic wrap and let it rest for about 45 minutes.

After the dough has rested we are going to stretch and fold 4 times. [How to do so is in the above article]. Cover with plastic wrap and let it rise over night. 8-12 hours.

Over night the dough should have at least doubled in size. Push the dough down with your hand, scrape the sides of the bowl and plop the dough onto a floured cutting board.

Shape the dough into a rectangle/oval shape and lightly flour.

The objective here is to get 8-10 of the same size dough balls.

When you have your desired amount, now we are going to shape them into bagels.

Start by holding the dough ball in your hand and connecting one side of the dough to the other and move it in your hand while your index finger and thumb keep the hole shape. [Hope that makes sense].

Start placing your sourdough bagels on a cookie sheet lined with parchment paper.

Now you are going to put all of your shaped bagels on the cookie sheet and cover with a damp kitchen towel. This is so they can rise for an hour without drying them out.

Close to when the bagels are done, we are going to add water and 20g of honey to a pot and bring it to a boil. Also, preheat the oven to 425f/218c.

We also want to prepare our "station". I just used the same cloth I used to cover the bagels and place it to the left f my boiling pot and put a wire rack on top to catch the bagels and minimize the mess.

Once the water has reached boiling point, it's time to boil our bagels, 3 or so at a time. Boil for 30 seconds each side then remove to the wire rack.

When you're done cooking them all, transfer the bagels from the wire rack to a baking sheet lined with parchment paper.

Bake for 20-25 minutes. Check them at 20 minutes, if they aren't starting to get a little golden, bake for the additional 5 minutes.

Remove your bagels from the oven and allow to cook on the baking tray for about 10 minutes.

You are done!! Enjoy these warm with fresh butter or cream cheese!!!