In a mixing bowl, combine the all-purpose flour, bread flour, active sourdough starter, and water. Mix until a shaggy dough forms.

Add the salt and knead the dough on a floured surface for about 8-10 minutes, until smooth and elastic.

Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise at room temperature for 1-2 hours, or until it has doubled in size.

Once the dough has risen, gently deflate it and divide it into 6 equal pieces. Each piece should weigh around 80-90g.

Shape each piece into a round ball by pulling the edges toward the center. Let them rest for 10 minutes.

To shape the bagels, use your fingers to poke a hole in the center of each ball and gently stretch the hole to form a ring.

Place the formed bagels on a parchment-lined baking sheet, cover them, and let them rise for another 30-60 minutes until slightly puffy.

Preheat your oven to 450°F (230°C) and bring a large pot of water to a boil. Add honey or sugar to the boiling water.

Once the water is boiling, boil each bagel for about 30 seconds on each side. Use a slotted spoon to remove them and place them back on the baking sheet.

If desired, sprinkle your chosen toppings on the bagels before baking.

Bake the bagels for 15-20 minutes until golden brown and cooked through.

Let the bagels cool on a wire rack before serving.