Prepare Your Ingredients: Gather all ingredients and ensure correct measurements. Set them on the countertop for easy access.

Combine Dry Ingredients: In a large mixing bowl, combine bread flour, sea salt, dried minced garlic, minced dried onion, dried basil, and thyme. Stir to distribute seasonings.

Add Wet Ingredients: Create a well in the center of dry ingredients, add sourdough starter, optional yeast, and lukewarm water. Mix until a shaggy dough forms.

Knead the Dough: Transfer dough to a floured surface, knead for 8-10 minutes until smooth and elastic.

First Proofing: Shape kneaded dough into a ball, place in an oiled bowl, cover, and proof for about 1 hour, until doubled in size.

Stretch and Fold: Perform stretch and folds on the dough for 5 minutes and let it rest under a damp cloth for 30 minutes.

Divide the Dough: Deflate the dough and divide into 8 equal pieces. Shape each piece into a ball.

Shape the Bagels: Poke a hole through the center of each ball, stretching it to about 2 inches in diameter.

Second Proofing: Cover shaped bagels and let them rise for 15 minutes.

Preheat the Oven: Preheat to 450°F and bring a large pot of water to a boil. Add baking soda and honey/sugar.

Boil the Bagels: Drop bagels into boiling water, cooking for 1 minute on each side, then remove with a slotted spoon.

Bake the Bagels: Bake in preheated oven for about 20 minutes, or until golden brown.