In a medium bowl or liquid measuring cup, stir together the warm water and sugar until the sugar is dissolved then add the yeast and let the mixture sit for about 5 minutes or until it is foamy.
In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour and salt. With the mixer on LOW speed, pour in the yeast mixture then allow the stand mixer to knead the dough for about 5 minutes until it comes together into a cohesive ball.
Grease a large bowl with vegetable oil then add the dough to the bowl and cover it with plastic wrap. Place the dough in a warm, dark location for 90 minutes or until it has doubled in size.
Lightly flour your work surface then turn the dough out and punch it down.
Divide the dough into 8 portions then flatten each piece into a 4-to- 5-inch disk. Using your thumb, poke a whole through the center of each disk to form the bagels, stretching them slightly.
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
In a large stockpot, bring 8 cups of water to a boil then stir in the honey. Arrange the bagel toppings in small bowls (“everything” seasoning, poppy seeds or sesame seeds; See Notes for jalapeño-cheddar).
Boil the bagels, two or three at a time, for 1 minute and then gently flip them over once and boil them an additional 1 minute.
Using a slotted spoon, remove the bagels from the boiling water and arrange them on the baking sheet.
Brush the tops of the bagels with egg wash then press them into your preferred toppings.
Bake the bagels for about 25 minutes or until they are golden brown. Remove them from the oven and allow them to cool before serving.