Combine the yeast and water. If you are using active dry yeast, it needs to sit in the water and 'activate'. I usually let it sit and be stirred for about 5 minutes and then add the oil and sugar. Stir to combine.

In the mixer, combine the wet ingredients with 4 cups of the flour and mix for 5 minutes. Add in two more cups slowly (over another 3-5 minutes) and then add the salt.

Add the remaining flour slowly and turn the dough out onto a flat surface and work it for about 5-10 minutes. The dough should be pliable and if you pull off a piece, it should not easily tear off, but stretch.

In a very large bowl, put the olive oil. Work the dough into a ball and place it in the bowl. Turn the dough around to be completely covered and then cover the bowl in Saran Wrap and place in a warm but not hot place for 2-3 hours or until it doubles in size.

Roll out the dough and cut into 6 oz. pieces. Roll each piece into a tight ball. Poke one finger through the middle and stretch the center to form the bagel.

Set the bagels to rise by covering them and placing them in a warm place (approximately 30-40 minutes).

Pre-heat the oven to 450 degrees. If you have baking stones, place them in the oven on racks. The oven should be pre-heated before you start boiling the bagels.

In a 6 quart pot, bring the water to a boil and add the honey. Boil the bagels two at a time for 1 minute on each side and then place on a wire rack for a few minutes.

There are two ways to add the toppings, either place the bagel face down on the toppings or sprinkle them on while they are still wet. Either way, use a pastry brush and brush an egg white/water wash over them. It will enhance the color on plain ones and help the seeds stick better.

Place parchment paper to cover the pizza stones and lay the bagels on the paper. Bake for 12-15 minutes. Be careful of toppings with onion in them, the onion burns easily.

Remove bagels from the oven and let them sit for 20 minutes before cutting/eating.