Place the cool water in a large bowl and stir in 1 tablespoon of honey.

Sprinkle the yeast on top and allow it to dissolve for about 5 to 10 minutes until foamy.

Stir in the flour until a stiff, shaggy dough forms.

Add the salt and knead the dough until it becomes smooth and elastic.

Continue kneading until it passes the windowpane test, approximately 15 to 20 minutes.

Divide the dough into 8 equal portions, rolling each one into a smooth ball. Cover to prevent drying out.

Place the dough balls on a parchment-lined baking sheet dusted with cornmeal, cover, and allow to rest for 5 minutes.

Poke a hole in the center of each dough ball and stretch it into the bagel shape.

Place the shaped bagels back onto cornmeal-dusted, parchment-lined baking sheets, tent with greased foil, and refrigerate for 12 to 18 hours.

Preheat the oven to 450 degrees F, bring the water to a rapid boil, and add the remaining honey and baking soda.

Gently place the bagels in the boiling water, allowing them to boil for 20 seconds on each side.

Carefully remove the bagels and allow them to drain on a wire rack.

Transfer the bagels to a baking sheet lined with lightly greased parchment paper.

Brush with egg wash and sprinkle on toppings if using, then bake until golden brown and blistered, approximately 12 to 18 minutes.