Combine the warm water and yeast in a large mixing bowl. Allow it to sit covered for about 5 minutes until it becomes bubbly.

Incorporate the bread flour, sugar, and salt into the yeast mixture. Mix on a low setting for roughly 2 minutes until the dough starts to come together, appearing stiff.

Continue kneading the mixture in your stand mixer for another 6-7 minutes, or knead by hand for the same duration on a floured surface. The result should be a soft dough that isn’t overly sticky; adjust with further flour if necessary.

Lightly grease a large bowl and place your dough inside, ensuring it's coated on all sides. Cover and let it rise for 60-90 minutes until it has doubled in size.

Prepare two baking sheets by lining them with parchment paper or silicone mats.

Once risen, gently punch down the dough to release any air bubbles. Divide it into 8 equal portions and shape each into a smooth sphere. Use your finger to poke a hole through the center of each ball, creating a 1.5 to 2-inch opening. Let them rest under a towel briefly.

Preheat your oven to 425°F (218°C).

In a large pot, bring the water and honey to a boil, then reduce to medium-high heat. Carefully place 2-4 bagels at a time into the water, boiling each side for 1 minute. This process gives bagels their characteristic chewy exterior.

Brush the top and sides of each boiled bagel with the egg wash. Arrange 4 bagels on each prepared baking sheet.

Bake the bagels for 20-25 minutes, rotating the pans halfway through, until they develop a deep golden color.

Allow the bagels to cool on the baking sheets for about 20 minutes before transferring to a wire rack to cool completely. Slice, toast, and enjoy with your favorite toppings. Store any leftovers in an airtight container at room temperature for a few days or refrigerate for up to a week.