Prepare the dough:

• In a large mixing bowl, combine the flour, sugar, salt, and yeast.
• Add the warm water and mix until a dough forms. If the dough is too sticky, gradually add more flour, a tablespoon at a time.
• Knead the dough for about 8-10 minutes until it is smooth and elastic. You can do this by hand or with a stand mixer using a dough hook.
• Form the dough into a ball, coat it lightly with oil, and place it back into the bowl. Cover with a clean towel or plastic wrap and let it rise in a warm place for 1 hour, or until doubled in size.

Shape the bagels:

• Punch down the dough and divide it into 8 equal pieces (or more for smaller bagels).
• Roll each piece into a ball, then use your finger to poke a hole in the center. Gently stretch the hole to form the bagel shape, ensuring it is even.
• Place the shaped bagels on a parchment-lined baking sheet, cover them with a towel, and let them rest for 10 minutes.

Prepare the water bath:

• Preheat your oven to 425°F (220°C).
• In a large pot, bring the water to a boil. Add the baking soda and honey (if using) to the water.
• Lower the heat to a simmer and gently drop the bagels, one at a time, into the water. Boil each side for 1-2 minutes, then use a slotted spoon to remove the bagels and place them back on the parchment paper.

Bake the bagels:

• If you want to add toppings (such as sesame seeds or coarse salt), sprinkle them on top of the wet bagels right before baking.
• Bake the bagels for 20-25 minutes, or until they are golden brown and have a slightly crisp crust.
• Remove from the oven and let them cool on a wire rack for a few minutes before serving.