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Combine warm water, active dry yeast, and sugar in the bowl of a stand mixer. Let rest for 5-10 minutes.
Once yeast is slightly foamy, add salt and half the flour to the bowl. With a bread hook, mix on medium while slowly adding the remaining flour. Mix until all flour is incorporated.
Finish kneading by hand until the dough forms a smooth ball.
Cover and let rise in a warm place for 60-90 minutes or until doubled in size.
Punch the dough down and divide into 8 pieces.
Roll each section into a rope, flatten it into a rectangle and then roll the rectangle back into a tight rope.
Wrap the rope around your hand connecting the two ends to form the bagel. Gently roll the area where you connected the two ends, between your hand and the counter to help hold its shape.
Place the bagels on a sheet pan lined with a baking mat or parchment paper and allow to rest for 30-60 minutes.
Preheat the oven to 425°F. Bring a pot of water to boiling and add 1-2 tablespoons honey to the water.
Gently place 2-3 bagels in the pot at a time, boiling on each side for 30-45 seconds.
Remove from the water, add optional toppings, and place back on the baking sheet.
Bake for 12-15 minutes or until golden brown on top.
Store in an airtight container for up to a week or freeze.