Add your yeast and warm water together in a bowl. Cover with a damp paper towel, and allow to sit for 10 minutes.
While your yeast is resting, add all of your flour, honey, and salt to a separate bowl and whisk together.
After 10 minutes, add your yeast mixture to the rest of your dough.
Once your dough has shaped into a rough dough ball, take it out of your bowl and on to a lightly floured surface then, knead your dough for 5-8 minutes until smooth.
Next, separate your dough into 4 dough balls. Cover with a damp, clean towel and allow to rest for 15 minutes
After 15 minutes, take your index finger and thumb on either side of the dough balls, press a hole through the center of each dough ball and turn slightly in a circle to get a smooth shape and hole.
Cover your bagels once again with a clean, damp towel. Allow to rest for 30 minutes.
Preheat oven to 350° F (177° C).
Fill a large pot with water, about 2 quarts. Whisk in your 1/4c honey, and bring to a boil.
Boil your bagels for 1 minute on each side. About 2 bagels at a time, you don't want to overcrowd your pot. Add your boiled bagels to a prepared baking sheet.
Optional: If you want a crunchier top make an egg wash. place one egg white in a small bowl and whisk. Then, using a pastry brush, brush the egg wash on top and around the sides of each bagel. Provides an extra chewy and slightly more golden crust. Lastly, sprinkle on your everything bagel seasoning. The amount is up to you. If you want these for sweeter purposes, you can make them plain bagels and leave off the seasoning— as EBTB seasoning gives a salty and savory taste.
Bake for 25-35 minutes. Every oven performs differently, keep a close eye on them. You want your bagels to be beautifully golden, but also not too deep in color.
Remove from the oven and allow bagels to cool on the baking sheet for 10-15 minutes, then transfer to a wire rack to cool.
Slice your bagel with a serrated knife, toast, and top with whatever you'd like!How to store your bagelsCover any left over bagels tightly, or store them in an airtight container. Store at room temperature fo a few days or in the refrigerator for about a week