1. 1. Combine Wet Ingredients and Starter: In a large mixing bowl, whisk together the active sourdough starter, warm water, and 1/4 cup of honey until well combined. The mixture should look milky and slightly frothy from the starter.

2. 2. Add Dry Ingredients and Form Dough: Add the salt, 5 cups of bread flour, and 1 teaspoon of ground cinnamon to the wet mixture. Mix with a sturdy spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes. The dough should become smooth, elastic, and pass the windowpane test (you should be able to stretch a small piece thin enough to see light through it without tearing).

3. 3. First Fermentation (Bulk Proof): Place the kneaded dough into a lightly oiled bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise at room temperature for 2-3 hours, then transfer it to the refrigerator for 8-12 hours (or overnight). This slow, cold fermentation develops flavor and makes the dough easier to handle. The dough should look visibly larger and feel airy.

4. 4. Shape the Bagels: Remove the dough from the refrigerator. Divide the dough into 12 equal pieces (about 100-110g each). Roll each piece into a smooth ball. Using your thumb, press a hole through the center of each ball, then gently stretch the hole to about 1-1.5 inches in diameter. Place the shaped bagels on a parchment-lined baking sheet, leaving some space between them. They should look like classic bagel shapes, with a distinct hole in the middle.

5. 5. Boil the Bagels: Preheat your oven to 425 F (220 C). Bring a large pot of water to a rolling boil and add 1 tablespoon of baking soda. Carefully drop 2-3 bagels into the boiling water at a time, ensuring they don’t overcrowd the pot. Boil for 30 seconds to 1 minute per side. They will puff up slightly and look shiny. Remove them with a slotted spoon and place them back on the parchment-lined baking sheet.

6. 6. Apply Topping and Bake: In a small bowl, whisk together the remaining 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon for the topping. Brush the tops of the boiled bagels with the beaten egg white, then generously sprinkle with the cinnamon sugar mixture. Bake for 18-22 minutes, or until the bagels are golden brown and sound hollow when tapped on the bottom.

7. 7. Honey Glaze (Optional Finish): While the bagels are still warm, you can brush them with a light coating of additional honey for extra sweetness and shine. This step is optional but highly recommended for that extra touch of honey flavor.