Combine the flour, sugar, and salt in a large mixing bowl.

In a separate bowl, mix the sourdough starter, lukewarm water, and oil.

Gradually pour the wet mixture into the dry ingredients, stirring until a sticky dough forms.

Turn the dough onto a lightly floured surface and knead it for 8-10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl and cover it with a damp towel.

Let the dough rise at room temperature for 4-6 hours, or refrigerate overnight for a tangier flavor.

Punch down the dough to remove air bubbles and divide it into 8 equal pieces.

Roll each piece into a ball, then poke your thumb through the center to form a hole about 1-2 inches wide.

Place the shaped bagels on a parchment-lined baking sheet, cover with a damp towel, and let them rest for 30-45 minutes.

Bring 8 cups of water to a gentle boil in a large pot.

Stir in the baking soda and honey (if using).

Carefully drop 2-3 bagels into the boiling water at a time, boiling each side for 30-60 seconds.

Remove the bagels with a slotted spoon and place them back on the parchment-lined baking sheet.

Sprinkle the wet bagels with your desired toppings immediately after boiling.

Preheat your oven to 425°F (220°C).

Bake the bagels for 20-25 minutes, rotating the tray halfway through for even browning.

Allow the bagels to cool on a wire rack before serving.