Add the water, honey, and yeast to a liquid measuring cup and set aside for the yeast to begin to grow (about 5 minutes).

Measure the flour and salt into a large bowl and whisk together.

Add the yeast mixture to the flour mixture and mix together well with a wooden spoon or rubber spatula until a rough dough forms.

Turn the dough out onto a well floured surface and knead for about 10-15 turns until the dough forms a ball and isn't too sticky.

Add the dough ball back into the bowl and cover with plastic wrap, letting it rise for about 60-90 minutes or until the dough doubles in size.

Once the dough has risen, turn it out onto your work surface and divide the dough into 12 pieces.

Roll each piece into a ball with a smooth surface and press your middle and ring finger into the center of one ball to make a hole right through the middle, then stretch it gently to make the hole bigger.

Let the bagels sit on the work surface for about 5 minutes before gently lowering them into boiling honey water, 1 or 2 at a time.

Let the bagels boil for about 1 and a half to 2 minutes per side.

After boiling, place the bagels on a parchment paper-lined baking sheet, 6 bagels per large baking sheet.

Whisk the egg and water together and brush the mixture lightly over the tops of the bagels.

Sprinkle the Everything Bagel Seasoning over the top of the bagels generously.

Bake at 425?F for about 15-18 minutes, or until golden brown.

Let the bagels cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.