Whisk the warm water and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes
Add the flour, sugar, and salt. Beat on low speed for 2 minutes.
Keep the dough in the mixer and beat for an additional 6-7 full minutes
Lightly grease a large bowl. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowel with a towel allow dough to rise at room temp for 60-90 minutes or until double in size.
Line baking sheets with parchment paper
When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. (Just eyeball doesn’t need to be perfect) Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5 – 2 inches in diameter
Preheat oven to 425°F
Fill a large pot with 2 quarts of water. Whisk in the honey. Bring water to a boil, then reduce heat to medium-high. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side.
Combine the everything bagel seasoning ingredients. Using a pastry brush, brush the egg wash on top and around the sides of each bagel. Dip into the everything bagel seasoning. Place 4 bagels onto each lined baking sheet.
Bake for 20-25 minutes, rotating the pan halfway through.Remove from the oven and allow bagels to cool on the baking sheets
