In a large bowl with the warm water pour in the sugar and yeast. Do not stir and let it sit for five minutes. After 5 minutes stir the yeast and sugar mixture, until it all dissolved.

In a large bowl combine flour and salt and mix.

Warm as standing mixer bowl with hot water. Wipe dry and add water mixture.

With the mixer and dough hook set on low, slowly pour in flour adding about a 1/3 of a cup at a time. Mix until combine. Let mixer kneed dough for an additional 8 minute until it is smooth and elastic.

Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel or plastic wrap. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.

Divide the dough into 8 pieces (I was not precise and made a couple different sizes) and shape each piece into a ball then roll into a log.

Pinch the ends of the log together to form a circle.

Preheat oven to 425 degrees.

Bring a large pot of water to a boil then reduce to a simmer. Add 1/2 cup of honey into water and stir until dissolved. Using a slotted spoon lower the bagels into the water. Boil few at a time for one minute on each side for light and fluffy bagels, 2 minutes for chewier bagels.

Remove bagels from water and place on a baking sheet lined with parchment paper.

Sprinkle with salt and sesame seeds.

Bake for 20 minutes, until brown.

Cool on a wire rack. Slice and eat with butter or your favorite cream cheese.