Combine the yeast with the water and the honey. Let the yeast proof for 5 to 10 minutes.

Add the yeast to the bowl of a stand mixer and then add the salt and flour. Stir to combine and then knead on medium-low speed for 10 minutes. If the dough is too watery, add more flour a few tablespoons at a time.

Grease a large bowl with the olive oil and place the dough in the bowl, lightly coating it in any excess oil. Cover the bowl with plastic wrap or a towel. Let rise in a warm place for 1 to 1.5 hours.

After the dough has risen, remove from the bowl and place on a lightly floured surface. Divide into eight pieces and shape each piece into a smooth, round ball. Place the balls on a baking sheet, cover, and let rise for another 30 to 45 minutes.

Preheat the oven to 425 degrees.

While the dough rises, bring 2 quarts of water to a simmer and add the sugar.

Use your thumb to push a hole into the center of each piece of dough and then gently shape into a bagel. You want your bagels to be about 4-6 inches in diameter.

Cook the bagels in the simmering water for 2 minutes, and then flip and cook for another minute. Use a slotted spoon to remove the bagels from the water and place on a greased or lined baking sheet.

Bake the bagels in the oven for 20 to 25 minutes, flipping them about 15 minutes into the baking time. When golden brown, remove from the oven and let cool on a baking rack.