Sourdough Sunrise Bagels

1. In a large mixing bowl, combine the bread flour, sourdough starter, warm water, salt, and sugar. Mix until a dough begins to form. 2. Knead the dough on a clean surface for about 10 minutes until it becomes smooth and elastic. 3. Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise for about 4-6 hours or until it has doubled in size. 4. Once risen, punch down the dough and divide it into 8 equal pieces. 5. Shape each piece into a ball and then poke a hole in the middle with your thumb. Carefully stretch the hole to about 2 inches wide to form a bagel shape. 6. Place the shaped bagels on a baking sheet lined with parchment paper and cover them with a damp cloth. Let them rest for another 30-45 minutes. 7. While the bagels are resting, preheat your oven to 220°C (430°F) and bring a large pot of water to a boil. Stir in the malt syrup. 8. Once the water is bubbling, carefully drop in 2-3 bagels at a time and boil for 1-2 minutes on each side. Use a slotted spoon to remove them and transfer to a wire rack to drain. 9. Brush each boiled bagel with an egg wash and sprinkle with sesame seeds, poppy seeds, black pepper, onion powder, and garlic powder as desired. 10. Arrange the bagels on a baking sheet and bake them in the preheated oven for 20-25 minutes, or until they are golden brown. 11. Remove from the oven and let cool on a wire rack before serving.