In a large bowl, mix the starter, water, and sugar together with a fork. Add the flour and salt. Stir until a rough dough forms then finish mixing by hand. This dough is quite stiff. If you need to use a stand mixer that's fine. Simply run on low speed 5 to 6 minutes until the dough is combined. Allow the dough to rest for 45 minutes to one hour.

After the dough has rested, gently work the dough into a smooth ball. Cover with a damp towel and allow the dough to double in size approximately 8 to 10 hours at room temperature or 70°.

Line a sheet pan with parchment paper and lightly coat with cooking spray to prevent sticking.

Turn the dough out onto a non-floured work surface. Flatten into a rectangle and divide the dough into 115 gram size pieces—about 8 the same size.

Roll each piece into about a 6 or 7 inch long rope tapering the ends slightly then bring the tapered ends together and roll to seal. Transfer the rounds to the sheet pan and allow to relax for 10 to 15 minutes before proceeding.

Cover the dough with a damp towel and allow to rest for 15 to 20 more minutes until the bagels puff only slightly.

Bring a medium pot of water to a boil. Add the honey and whisk well to dissolve. Preheat the oven to 425.

Add any seasonings of choice to a shallow bowl and set aside

Add 2 to three bagels to the pot of water and wait for them to float to the top which should take approximately 10 seconds.

Simmer for 30 seconds total on each side for a thin crusted bagel, and then transfer the bagels back to the sheet pan you used previously. Once slightly cool but still wet, dip the rounded side of the bagels into the seeds or seasonings to coat thoroughly. Returned to the sheet pan and continue to boil any remaining bagels.

Bake 20 to 25 minutes. Transfer to a wire rack to cool. Best of eaten fresh. Store at room temperature for up to two days period to freeze place in an air tight container for up to three months.