Mix water, starter, dough enhancer, honey, and 3 cups flour together in mixer bowl until smooth. Add flour in 1/4 cup increments until dough pulls away from the sides of the mixer bowl. Let dough rest for 20 minutes. Add salt and knead 8-10 minutes. The bagel dough should be stiffer than bread dough. Place in a covered, greased bowl for 6 hours or in the refrigerator overnight. Divide dough into 3 ounce balls. Shape into a bagel shape and place on a parchment paper lined cookie sheet to rise for 30 minutes. Preheat oven to 400 degrees F. Beat egg white with 1/4 cup water. Fill a kettle with 4 inches of water--enough for the bagels to float. Add salt and baking soda. Bring water to a boil and drop bagels in, cooking for 20-30 seconds on each side. Remove from water and place on baking sheet. Brush with egg wash. Sprinkle with seasoning if preferred. Bake for 15-18 minutes or until browned. 18 bagels. *Salt is listed twice because you will use it in the dough and also in the water you will use to cook the bagels.

My preferred method is this one. Mix one day, bake the next. I will allow the dough to ferment at room temperature for 4 hours and then refrigerate it overnight or 12-14 hours. Remove from fridge and shape. Allow to rise for 30 minutes. Boil and bake.