In the morning, pull the dough from the bowl and place it on a clean bench.
Cut it into 6 even pieces.
Shape each piece into a tight ball and let it sit and relax for 10-15 minutes.
Take a large baking sheet and generously dust it with semolina flour, or line it with baking paper.
Take a ball of dough and use your thumbs to make the hole in the middle of the dough ball and roll the dough ball around your thumbs to widen the hole. Place it on the baking sheet and continue with the rest of the dough balls.
Let the bagels sit at room temperature for around 2 hours to slightly puff.
When they have nearly finished proofing, bring a large pot of water to the boil and preheat the oven to 220°C fan-bake, or 240°C regular oven.
Once the water is boiling, stir in the tablespoon of honey.
Drop the bagels in the water one at a time. If your pot is small, boil them in batches, but work quickly.
Let them poach in the water for 1 minute, flipping them after 30 seconds.
Drain the bagels on a rack and sprinkle over any seeds for toppings whilst they are still sticky from the water.
Generously flour a baking tray with semolina flour or use baking paper and gently place the bagels on it.
Place them in the oven and let them bake for 2-3 minutes before turning the one down to 200°C fan-bake, or 220°C regular oven. Bake for another 20 minutes until golden brown.
If they are baking unevenly, turn the oven tray around after 15 minutes of baking.
Remove the baked bagels from the tray and let them cool and soften for 30 minutes before slicing.