Mix the water, salt, yeast and flour in a stand mixer with a dough hook. If adding mix ins to the dough add them now.
Knead the dough until smooth and supple and can pass the window pane test. The dough should be stiff but not dry.
Place into a greased dough bucket or bowl and cover. Allow to rise until doubled (about an hour or 1.5 hours depending on the temp).
Divide the dough into 8 (I like to do 10 for slightly smaller bagels) . Shape each piece of dough into a round ball. Let the balls rest for 10 minutes covered with plastic wrap.
Using a finger dipped in flour, make a hole in the center of the ball and gently stretch the hole to make the bagel shape. If there are any open holes in the dough pinch them closed to make a smooth ring.
Place on a lightly greased cookie sheet and cover with plastic wrap. Rest for 10 minutes. Meanwhile heat the oven to 425.
Fill a large shallow frying pan with water and add a tsp of baking soda and a tbsp of honey.
Bring the water to a boil and then reduce to a simmer. Add a few bagels at a time and boil for 45 seconds to one minute on each side, then place on to a parchment lined baking sheet sprayed lightly with oil. If topping them, brush with egg wash and sprinkle on topping.
Bake the bagels for 15-20 minutes, rotating the pan half way through. You want them nicely browned but not burnt so keep a close eye on them.
Cool and then slice. You can store them in the freezer to keep fresh.