Activate the yeast: In a large bowl or stand mixer, combine warm water, sugar, and yeast. Stir gently and let sit for 5–7 minutes, until foamy. (If it doesn’t foam, your yeast is tired—start fresh.)
Add flour and salt to the yeast mixture. Mix until a stiff dough forms. Knead: By hand: 8–10 minutes or Stand mixer: 5–6 minutes with dough hook. The dough should be smooth, firm, and slightly tacky—not sticky.
First rise: Place dough in a lightly oiled bowl, cover, and let rise for 60–90 minutes, or until doubled in size.
Shape the bagels: Punch down dough and divide into 8 equal pieces. Roll each into a ball, then poke a hole through the center with your thumb. Gently stretch to about 1½–2 inches wide (they shrink back a bit).
Place shaped bagels on a parchment-lined baking sheet, cover lightly, and rest for 15 minutes.
Preheat oven to 425°F.
Boil the Water: Bring water, honey (or sugar), and baking soda to a gentle boil.
Boil bagels 30–45 seconds per side—longer boil = chewier bagel. Remove with slotted spoon and place back on baking sheet.
Top & bake: Sprinkle with desired toppings while bagels are still wet. Bake for 20–25 minutes, rotating halfway, until deeply golden brown.
Cool: Let cool for 10–15 minutes before slicing—if you can wait
