In a mixing bowl, combine the warm water, honey (or sugar), and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.

Add the sourdough starter and salt to the yeast mixture. Mix well.

Gradually add the all-purpose flour, one cup at a time, until a dough forms.

Knead the dough on a lightly floured surface for about 10 minutes, or until it becomes smooth and elastic.

Place the kneaded dough into a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

Once the dough has risen, punch it down to release the air. Divide it into 8 equal pieces.

Shape each piece into a ball and then poke a hole in the center to form a bagel shape. Ensure the hole is about 1-2 inches wide, as it will shrink when boiling.

In a large pot, bring water to a boil and add the baking soda.

Gently drop the bagels into the boiling water, 1-2 at a time. Boil for about 1 minute on each side, then remove them with a slotted spoon and place them on the prepared baking sheet.

If desired, sprinkle sesame seeds or poppy seeds on top of the wet bagels before baking.

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

Remove from the oven and let them cool on a wire rack before serving.