Bagels

0 Whisk 30 grams of honey into 300 grams of warm water (between 100-110 degrees) in a small bowl 
1 Add 7 grams of active dry yeast and let it sit for about 5 minutes or until foamy
2 Combine 500 grams of bread flour and 2 teaspoons of salt in a large bowl
3 Once the yeast has bloomed, pour it over the flour and salt and mix 
4 Transfer the dough onto a floured work surface and knead for 7-8 minutes, lightly dusting in additional flour if necessary until a firm, smooth dough comes together
7 Form the dough into a ball and transfer it into a greased large glass bowl
8 Cover the bowl and let it rest in a warm place until it has doubled in size (about 90 minutes)
9 Punch the air out of the dough and transfer it out onto a flat dry work surface
10 Divide the dough into eight equal portions
11 Roll each portion into a round ball and form it into a bagel by poking your finger through the center and gently forming the outer ring into a even round shape
12 Transfer the shaped bagels onto parchment lined baking sheet, cover with a light towel and rest for 30 minutes 
14 Preheat your oven to 450 degreesand stir in 2 tablespoons of brown sugar
15 Bring a large pot of water to a boil and stir in 2 tablespoons of brown sugar
17 Carefully drop 2-3 bagels into the boiling water, being sure not to crowd them
18 Boil the bagels for 60 seconds on each side (2 minutes total)
19 Transfer the boiled bagels onto a parchment lined baking sheet
20 Whisk together 1 egg with a teaspoon of water and brush this egg wash over the top surface of all of the bagels
21 If you want to add toppings, add them immediately after the egg wash
22 Bake the bagels in a 450 degree oven for 22-25 minutes
23 Transfer the freshly baked bagels onto a cooling rack
24 Allow the bagels to come to room temperature before storing or freezing them 
25 Store bagels in a paper bag for 1-2 days or slice them in half and freeze them for longer storage