In a large mixing bowl, combine the active sourdough starter, warm water, and sugar. Stir well until the sugar has dissolved.

Gradually add the flour and salt to the mixture. Stir until a rough dough forms.

Transfer the dough to a floured surface and knead for about 10 minutes, until smooth and elastic. You can also use a stand mixer with a dough hook for this step.

Place the kneaded dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise at room temperature for about 1 to 2 hours, or until doubled in size.

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

Roll each piece into a ball and then poke a hole in the center using your finger. Gently stretch the hole to create a bagel shape.

Place the shaped bagels on a parchment-lined baking sheet. Cover them with a damp cloth and let them rest for another 30 minutes.

While the bagels are resting, preheat your oven to 425°F (220°C) and bring a large pot of water to a boil. Add the malt syrup or honey to the boiling water.

Carefully add the bagels to the boiling water, just a few at a time to avoid overcrowding. Boil for about 1 minute on each side, then remove with a slotted spoon and place back onto the baking sheet.

If desired, sprinkle toppings onto the bagels immediately after boiling, while they are still wet.

Bake the bagels in the preheated oven for 15-20 minutes, or until golden brown, turning them halfway through for even baking.

Remove from the oven and let them cool on a wire rack for about 10 minutes before enjoying.