Bagels from starter

In a large bowl, mix the starter, water, and honey together. Add the salt, then half of the flour (or however much you can easily work in) a little at a time.

Move to a floured board (use the required flour, not extra). Knead in some of the remaining flour, until you can't incorporate any more.

Spritz with water, knead in more flour until you can't incorporate more, spritz with water, incorporate more flour etc. You are trying to incorporate the flour using only as much water is absolutely necessary.

If it becomes too tough to work with, spritz with water and let rest 15-20 minutes before continuing. You want a stiff, somewhat dry dough mass in the end.

Cover the dough with a damp towel and let rest 1 hour. Knead into a semi-smooth, elastic ball.

Move the dough to a lightly oiled container and let rise overnight or up to 24 hours in the fridge.

Pull the dough out and let sit at room temperature at least 30 minutes and until doubled if it is not already.

Set up everything you need before you start.
Line a sheet pan with a nonstick silicone mat or parchment paper and lightly coat with cooking spray or oil to prevent sticking.

Move the dough onto a non-floured work surface.

Flatten the dough a little and divide into equal pieces, 4 1/2-5 oz each.

Roll each piece into a ball and put them on your sheet pan, and let the dough rest for 15 minutes from the time you rolled the first ball.

Working with one ball of dough at a time, poke a hole straight through the center. Lift up the dough, insert both index fingers through the center hole, and barrel roll to gently stretch the opening, big enough to fit both hands into easily. Repeat shaping the remaining dough.

Spritz the dough with water and let rest for 15 minutes from the time you shaped the first one. The dough will puff up slightly and the holes will shrink.

Meanwhile, bring your medium pot of water to a low boil. Add the malt and whisk well to dissolve. Preheat your oven to 400°F.

Starting with the first bagels you shaped, add 2-3 bagels at a time to the pot and simmer for 30 seconds on each side.

Using a slotted spoon or spider, transfer the bagels back to the sheet pan. Flip them so the smoothest side is up.

If you want to add toppings, brush the bagels lightly with the beaten egg and dip in a bowl with your toppings in it or sprinkle them on.

Bake the bagels for 20-25 minutes.
When ready, your bagels will be puffed up, golden brown, and feel light to the touch.

Store in a plastic bag at room temperature for up to 2 days, after that, freeze. Best toasted.