Activate the yeast

• Mix the active dry yeast, sugar and warm water in a bowl.
• Let stand until foamy.

Make the dough

• Add the bread flour and salt.
• Mix in a stand mixer or by hand until a dough forms.

Let the dough rest

• Cover the bowl and let the dough rest.

Divide and shape

• Divide the dough into 8 balls for large bagels or 16 for mini ones; it is fine if the dough is sticky.
• Shape into smooth, even dough balls.

Boil the bagels

• Add the honey to a pot of boiling water.
• Poke a hole in each dough ball and immediately drop it into the water; do not shape them and let them rest first.
• Boil on each side, then place onto parchment paper.

Wash and top

• Brush the whole bagel with beaten egg, not just the top.
• Top with whatever you like.

Bake

• Bake at 425°F (220°C) until golden.