A heck of a lotta trouble, but worth it!
Print Friendly and PDF
Makes 8 bagels.

1 and 1/2 cups (360ml) warm water
3 teaspoons instant or active dry yeast
4 cups flour, plus extra for dusting counter or cutting board
1 tablespoon sugar 
2 teaspoons salt
2 teaspoons olive oil
1/4 cup honey
for egg wash: 1 tablespoon water and 1 egg beaten whisked together
  1. Pour warm water (not hot) into the bowl of your stand mixer or a large mixing bowl.  Sprinkle yeast on top and give it a quick stir.  Cover and let sit until bubbly - around 5 minutes.
  2. Uncover and add flour, sugar, oil, and salt.  For stand mixer - use dough hook and mix on low for 2 minutes.  (It will be thick - that's OK.)  OR for mixing by hand - stir for about 5 minutes, then place on floured surface and knead for another 4 minutes..
  3. Cover the mixing bowl with a dish towel, set in a warm place and let rise until doubled - about an hour and a half.
  4. Punch the dough down and divide into 8 pieces, rolling each into a ball.  Make a 1-inch hole in the center of each with your finger or a knife.  Cover and let rise another 10 - 15 minutes.
  5. Place baking parchment in the bottom of 2 cookie sheets.  
  6. Boil 8 cups of water in a large pot, stirring in 1/4 cup of honey.  Reduce heat to medium-high and two at a time drop the bagels into the boiling water.  Boil 1 minute on each side, turning with tongs.  Be careful!
  7. Remove bagels and place on prepared cookie sheets.
  8. On the top and sides of each, brush on the egg wash.
  9. Bake in 425 degree preheated oven for around 20 minutes or until golden brown.  Remove from oven and cool for 15 minutes.