Combine the flour, yeast, sugar, salt, oil and two cups warm water in a large bowl to form a shaggy dough. Knead until the dough becomes smooth and tight, adding a bit of water only if the mixture is too dry.

Cover and let rise for one hour.

Line a baking sheet with Gefen Parchment Paper. Lightly flour the parchment.

Divide the dough into eight balls. Working with one at a time, poke a hole through the center and stretch gently. Place each bagel on the baking sheet, and continue with the remaining balls of dough. Cover the baking sheet and let rise 30 minutes more.

Preheat your oven to 475 degrees Fahrenheit. Bring a pot of water to boil and add the honey.

Add a few bagels to the water bath and cook for 30 seconds per side. Remove to the baking sheet, and, while still tacky, sprinkle with your favorite bagel toppings. Repeat with remaining bagels.

Bake uncovered for 18 to 24 minutes until deeply golden. If your oven runs hot, reduce the temperature to 450 degrees Fahrenheit after the first five minutes.