Here's what I like to do. The day before I want to serve bagels in the morning, I feed my sourdough starter when I wake up. Then, before I go to bed, I make the bagel dough. Let it rise overnight on the counter. Then shape, boil, and bake the sourodugh bagels in the morning. (This sounds like a big deal but kinda isn't once you've done it once or twice.) You can also scooch the whole process back twelve hours, let the dough rise during the day, and pop it into the fridge overnight. I've found you don't need to let the dough come back to room temperature before shaping it into balls. It happens naturally during the shaping process.