Step 1: Activate the Yeast

Combine the warm water, sugar, and active dry yeast. Let sit for 5 minutes to activate the yeast.

Step 2: Make the Dough

Add the salt and 3½ cups of flour. Mix, adding additional flour only as needed until you have a soft, workable dough that isn’t too sticky.

Step 3: Knead the Dough

Knead by hand or with a dough hook for 5–8 minutes, until soft, smooth, and elastic.

Step 4: Let the Dough Rise

Place the dough in a lightly greased bowl, cover, and allow it to rise for about 1 hour, or until doubled in size.

Step 5: Rest the Dough

Punch down the dough, cover with a towel, and let rest for 10 minutes.

Step 6: Shape the Bagels

Divide the dough into 8 equal portions. Shape each piece into a taut round ball by pulling the dough along your work surface in circular motions.

Flour your finger lightly, poke a hole through the center, and gently stretch the hole wider. Repeat with the remaining dough and cover while preparing the water.

Step 7: Boil the Bagels

Fill a large pot two-thirds full with water and add approximately ¼ cup honey. Bring to a low boil.

Boil the bagels in batches for 1 minute per side. For a chewier New York-style skin, boil for 2 minutes per side.

Step 8: Add Toppings

Transfer the boiled bagels to a parchment-lined baking sheet. Add toppings while they are still wet, or brush with an egg wash before topping.

Step 9: Bake

Bake at 425°F for 20–25 minutes, or until nicely golden brown.

Step 10: Cool

Transfer to a wire rack and allow to cool before serving.