• Be sure to read all the instructions before beginning this recipe. It requires overnight refrigeration, so plan accordingly.

(1) Make the Bagel Dough

• Combine the flour, salt, yeast, warm water, honey, and vegetable oil in the bowl of a stand mixer fitted with the dough hook attachment. Mix everything on low until lightly combined, then mix on medium-high speed for 10 minutes, stopping midway to scrape down the sides of the bowl. (If you don't have a standing mixer, mix vigorously for 10 minutes with a wooden spoon or spatula. The dough will be very sticky.)
• Remove the dough hook and use a spatula to gather the dough into a ball inside the mixing bowl. Cover the dough with a clean dish towel and allow it to rest at room temperature for 30 minutes.

(2) Shape the Bagels

• While the dough rests, prepare two baking trays with parchment paper. Also, prepare your work surface by lining your countertop with plastic wrap or by placing a large silicone kneading mat on the counter. Drizzle some vegetable oil on the plastic wrap or silicone mat.
• Shape the dough into a log and divide the log into eight equal portions. Form each portion of the dough into a ball and flatten it slightly. Use your finger or the edge of a small rolling pin to poke a hole in the center of the dough, and use your hands to form the hole to be about 1½" thick to resemble a bagel.
  
• Place the bagel on the parchment-lined baking trays, spacing them at least 3" apart. Cover with plastic wrap and let them rest in the refrigerator overnight. Resting will allow the flour to soak up the wet ingredients and net a moister, softer bagel.

(3) Boil and Bake the Bagels

• Remove the trays from the fridge and allow the bagels to come to room temperature for at least 30 minutes.
• Preheat the oven to 430º F and allow it to preheat for at least 30 minutes at 430º F.
• Bring a large pot of water to a boil, then stir in the brown sugar and baking soda. Reduce the temperature so that the water is simmering.
• Using scissors, cut the parchment paper beneath each bagel into a square so each bagel is on its own piece of paper. This will help you transfer the bagels to the boiling water without having to handle them and ruin their shape.
  
• Carefully transfer each bagel (while on top of its own parchment square) into the boiling water. Boil the bagels in batches (4-6 at a time, depending on the size of your pot) so you don't overcrowd the pot. The water will start to bubble vigorously when you add the bagel. After a few seconds, you can use tongs to remove the pieces of parchment paper. Boil the bagels for 1-2 minutes on each side. They will slightly puff up.
  
• While the bagels are boiling, line the baking sheets with new parchment paper.
• Use a slotted spoon to remove each bagel from the boiling water, allowing them to drain briefly and blotting the slotted spoon on a dish towel to remove extra water before placing them on the parchment-lined baking sheet at least three inches apart.
• Top the bagels with sesame seeds, poppy seeds, or Everything Bagel Seasoning immediately while they're still wet so the topping sticks to the bagels.
• Place the bagels in the preheated oven and bake for 20-25 minutes until golden brown.
• Allow the bagels to cool on a wire rack for five minutes before slicing and enjoying them with your favorite spread or toppings. Store leftover bagels in a ziptop bag on your countertop for 2-3 days or freeze for up to three months.