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Mix all ingredients together and knead for 15-20 minutes. Let proof overnight in the fridge at 66F (19C) until around 8 or 8:30am the next day.
Shape into 8 bagels. Cover and let proof for 2hrs at 66F (19C).
Preheat oven to 400F.
Bring to boil 3L water and 150g honey. Boil 2-3 bagels at a time for 45 seconds each side.
Coat with seeds of preference and bake for 20-25 mins (or until internal temp measures 190F).