In the bowl of a stand mixer, combine warm water, sugar and yeast. Let it sit for 5-10 minutes until frothy.

Add the flour, salt and olive oil. Use the dough hook and knead the dough for 5-6 minutes, until smooth and elastic.

Cover the bowl and place the dough in a warm place for 1- 1 ½ hours, until doubled in size.

Punch the dough down and divide the dough into 8 equal pieces. Roll each piece into a ball, then use your fingers to poke a hole in the center, stretching it into a bagel shape.

Flatten each bagel slightly with your palm to cream the signature “flagel” shape.

Preheat the oven to 425 degrees.

Bring a large pot of water to a boil. Add the honey to the water.

Boil each flagel for 30 seconds on each side, then transfer to a parchment-lined baking sheet.

Brush each flagel with egg wash, then sprinkle with your desired toppings, or leave plain.

Bake for 18-22 minutes, or until golden brown. Let cool on a rack before slicing and enjoying.