In a KitchenAid mixing bowl, add 1 1/2 cups lukewarm water and sprinkle in the yeast. Whisk and allow to bloom for 5 minutes.
Whisk again and add honey and salt.
Add the flour and mix until a ball forms and begins to “thwap” against the side of the bowl. Add additional flour in 1/2-cup increments if the dough is sticky and not forming a ball.
Remove the dough from the mixer bowl and knead for 1 to 2 minutes with your hands, folding the ball in on itself.
Lightly grease a bowl with oil and put your kneaded ball in the bowl, turning it to coat. Cover the bowl with a tea towel, place in a warm room, and allow the dough to rise until doubled in size, about 1 hour.
After your dough has doubled, punch it down and allow it to rest for 1 to 2 minutes.
Bring a large stockpot with water to a boil. Whisk together the egg and water to make an egg wash.
Preheat your oven to 400º F.
Turn your dough onto the floured surface and divide it in half.
Then in half again and then across, forming 7 wedges.
Roll out each piece into a rope and then pinch the ends.
Rest the dough again for 10 minutes and begin to puff up again. Boil your water.
Before you drop the bagels in the water, put a cotton tea towel over a baking sheet and have it close to the stock pot of boiling water.
Add 3 bagels to the boiling water; cook for 30 seconds, then flip on to the other side and boil for another 30 seconds. Remove them to the towel-lined baking sheet with a spider. Tongs will rip into the delicate, soft dough. Repeat until all bagels are boiled.
Dip the top of each bagel with the egg wash and add your desired toppings.
Bake for 25 minutes, until golden brown, rotating the pans halfway through to ensure even baking. Remove from the oven and serve with butter and cream cheese.
