Mix warm water (100-105 degrees), yeast and sugar together in the mixing bowl of a stand mixer. Set aside and allow to get frothy, about five minutes.
Add salt, oil, and flour to the yeast mixture. Using the dough hook, mix on low speed for about 6 minutes until the dough is smooth. It should spring back if you press it with your finger and should not tear when you pull it. If it leaves an indent or tears when pulled, knead for a couple more minutes. Once it’s ready, place in an oiled bowl and cover with plastic wrap or a clean damp dish towel to rise for 1 ½ hours or until doubled in size.
Once doubled in size, punch the dough down and turn out onto the counter. Divide into 8 equal sections and form them into balls. Using your thumb, press it through the center of the ball and stretch it out to form the bagel ring. You may feel like you’re stretching it out too much, but the bagels will proof larger as they are boiled and baked, so the center of the ring needs to be larger than you want it after all the baking is said and done. Set the rings aside to rest for 15 minutes.
Preheat the oven to 425.
Bring water and honey to boil. Being careful not to over crowd the pot, as the bagels will expand as they boil, boil the bagels for 1 minute on each side. After removing from the boiling liquid, add any desired toppings while the dough is still tacky.
Bake for 25 minutes. Cool completely.
Toast if desired and serve with your favorite toppings.
the proofing process can be sped up by placing the bowl of dough covered with a clean damp dish towel in a warm oven set at 150 degrees. It should be doubled in size in about 1 hour.Instead of honey you may use 2 tablespoons of barley malt syrup or 1 tsp of baking soda in the boiling liquid.