Prep the Yeast: In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the top and let it sit for about 5 minutes, or until it becomes frothy.
Mix the Dough: In a large mixing bowl, combine the bread flour and salt. Once the yeast mixture is ready, pour it into the flour mixture. Mix until a shaggy dough forms.
Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic. Add more flour if the dough is too sticky, or more water if the dough is too dry.
Grease the Bowl: After kneading, lightly grease a clean bowl with the olive oil. Place the dough in the bowl, turning it to coat all sides with the oil.
Let the Dough Rise: Cover the bowl with a damp cloth and let it rise in a warm place until doubled in size, about 1 to 2 hours.
Shape the Bagels: Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 8-12 equal pieces, depending on your desired size.
Roll each piece into a ball, then poke a hole through the center with your finger. Gently stretch the dough to form a ring. Place the shaped bagels on a lightly floured surface, cover loosely, and let them rest covered for about 10 minutes.
Preheat and Prepare for Boiling: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
Bring the water to a boil in a large pot and add the honey.
Boil the Bagels: Boil the bagels, a few at a time, for 1-2 minutes on each side. Use a slotted spoon to remove them from the water and place them on the prepared baking sheet.
Apply Egg Wash: Whisk the egg. Brush each boiled bagel lightly with the egg wash.
Add Toppings: Sprinkle sesame seeds or everything bagel seasoning over the bagels after applying the egg wash. Leave some plain if desired.
Bake: Bake in the preheated oven for 15-20 minutes, or until golden brown.
Cool: Transfer the bagels to a wire rack and let cool before serving.
