To the bowl of your mixer, add your warm water and sprinkle over the yeast. Leave to sit for 5 minutes to bloom

Add in the bread flour and diastatic malt powder. With the dough hook attachment, mix for 3-5 minutes until smooth and no longer sticky. You should be able to poke the dough without the dough sticking to your finger

Add in the salt and mix on medium speed for 8-12 minutes. To test if your dough has been kneaded enough, tear off a piece of dough and gently stretch it. If you can see light come through the dough without it tearing when spread, it’s ready

Cover bowl with a towel and leave to rise until just doubled in size. This should take around 45-60 minutes in a slightly warm spot in your home

Use a dough scraper to remove your dough from the bowl and weigh it. Divide into six even balls, cutting and adding as needed. Do not tear your dough!

To form your dough into balls, one at a time, press down gently but firmly with the palm of your hand, moving your hand in a counterclockwise motion. You’ll feel the dough begin to tighten, slowly release pressure (moving your hand up), and cup the dough, continuing to swirl, forming a cage around your dough with your hand, almost like a catcher's mitt. Repeat until you have a smooth dough ball

Once you’ve rolled all your balls, leave them together on the counter or place them on a plate, and cover. Let them rest for 30 minutes

One ball at a time, press your pointer finger into the center to gently form a hole. Once poked, use a finger from each hand to gently pull the ring of your dough to form your bagel shape. I made the hole in mine a little smaller (around ¾-inch), but if you want to see the hole all the way through once baked, stretch to about a 1 ½ inch - 2 inch wide hole in the center. Keep in mind that the dough will puff as it bakes, shrinking that hole

Place on a plate, uncovered, in the fridge for 15 minutes

Preheat your oven to 350°F and line a baking sheet with parchment paper

In a wok or large pot, bring the remaining 10 cups of water and honey to a gentle simmer

Add your bagels, no more than three at a time, to your simmering water and cook 30 seconds, before flipping and cooking an additional 30 seconds. Use a slotted spoon to remove, shaking off any excess water, and place on a parchment-lined baking sheet

If topping your bagels, add seasoning/seeds to a plate and dip your bagel tops into it to coat. Place them back on the baking sheet, leaving an inch or so of space inbetween

Bake for 18-20 minutes, until golden or your desired level of brownness

Remove from the oven and transfer to a wire rack to cool. Enjoy!