In a stand mixer fitted with the dough hook, combine flour, yeast and salt. Slowly add water and ¼ cup honey. Knead on low until the dough comes away from the sides and a soft, smooth ball forms, about 5 minutes.

Lightly oil a medium bowl and place dough ball inside, turning it over to make sure it’s fully coated. Cover with a damp tea towel and set aside in a warm place for 30 minutes.

Lightly flour a work surface and roll the dough into a long rope, then cut into 12 equal pieces.

Roll each piece into an 8 to 9-inch (20 to 23-cm) long rope. Pinch the ends together to form a bracelet—a bagel bracelet.

Roll with the palm of your hand to seal the ends. Cover the bagels with a tea towel and let rest on the floured surface for 15 minutes.

Adjust an oven rack to the lowest position and preheat oven to 450°F (232°C). Line two baking sheets with parchment paper.

Bring a large pot of water (at least 10 cups/2.5 L) to a boil and add the remaining ¼ cup (60 mL) honey.

Lower the heat to a simmer. Add 4 bagels at a time, simmer for 2 minutes, flip each bagel over, and simmer for 1 minute more. Remove bagels and place on prepared baking sheets. Repeat with 2 more batches of 4 bagels.

Divide bagels equally between the prepared baking sheets. Brush with egg wash and sprinkle each bagel with sesame seeds or poppy seeds (o place seeds on a plate and gently press bagels into seeds).

Bake, 1 sheet at a time, until cooked through and golden brown, 18 to 20 minutes.