Start by putting the water, honey, and yeast in a stand mixer with the dough hook
Let it be for 5 minutes
Then add all the other ingredients while leaving the flour until the end
Start mixing on low until the middle is starting to combine before slowly increasing the speed to medium
Knead in the mixer until the dough is smooth
If it is dry, add some water If it is sticky, add some flour You should end with a smooth dough that will stick to itself but is easy to handle
Put dough is a lightly oiled bowl and cover for an hour to double in size
Separate the dough into 8 pieces and roll into a bun shape
Stick your finger through the middle and squeeze the dough into a bagel shape
Place on a cooking sheet with parchment paper for an hour to rise again
With a half hour left, turn on oven for 425 degrees
Start heating a pot of water and add about a tsp per liter of baking soda (I don't really measure this)
Bring water to a boil and then turn down the heat to simmer
Add a few bagels to the pot but don't overcrowd them
Let simmer for 30 seconds before flipping them and simmering for another 30 seconds
Then remove with a slotted spoon or spatula and return to the parchment lined cooking sheet
Brush the boiled bagels with egg wash before adding desired toppings I do a mixture of regular, cheddar, and jalapeno cheddar Then put in the over for 20-25 minutes until the center is 210 degrees
Let cool before cutting
