Poaching Liquid

1. In a Kitchenaid mixing bowl blend sourdough starter, flour, maple syrup, salt and water for 3 minutes.
2. The mixture should develop into a firm bread dough and come away from the bowl.
3. Remove and put into a separate bowl with a splash of olive oil.
4. Cover with plastic wrap and let double in size. (Should take a couple of hours) Fold each side into the middle. Now repeat.
5. Refrigerate overnight.
6. Remove from the fridge and roll into long ropes 1 inch thick.
7. Tear and roll around the hand, let rest.
8. In a stockpot simmer honey and water.
9. Poach the raw bagels for 1 minute each side.
10. Remove and bake at 425 for 15 minutes. Remove and let rest on a rack.
11. Cut in half, smoother in butter and enjoy.