Feed the sourdough starter 4–6 hours before you start baking, ensuring it's active and bubbly.

In a large bowl, combine the starter, flour, water, salt, and sugar. Mix until a rough dough forms.

Knead the dough for about 10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise for 4–6 hours at room temperature or overnight in the fridge.

Once risen, divide the dough into 8 equal portions. Shape each portion into a ball and then poke a hole in the center to form a bagel shape.

Let the bagels rest on a lined baking sheet for 1–2 hours for a second proof.

Preheat the oven to 425°F (220°C).

Bring a large pot of water to a boil, adding 1 tablespoon of malt syrup to the water. Boil each bagel for 1–2 minutes on each side.

Transfer the boiled bagels to a baking sheet. If desired, sprinkle with toppings (like sesame seeds or poppy seeds).

Bake the bagels in the preheated oven for 20–25 minutes or until golden brown.

Cool on a wire rack before serving.