Combine flour, salt and yeast in the bowl of a stand mixer with dough hook.

Dissolve 1 tbsp of honey in the warm water and add to dry ingredients.

Mix until well combined, this could take 3-4 minutes. Add seeds and allow mixer to knead the dough for about 10 minutes. The dough should be smooth and not sticking to the sides of the bowl. Flour or water may be added 1 tbsp at a time to achieve this consistency.

Transfer dough to an oiled bowl and cover. Leave to rise for minimum 90 minutes, up to 6 hours.

Divide dough into 10-12 pieces. Shape each piece by rolling into a ball, poking a hole through the middle, and working around your fingers to stretch. Place shaped bagels onto a parchment lined pan and cover with a tea towel. Allow to rest for 30 minutes.

Preheat oven to 425F. Bring 8 cups of water and remaining 1 tbsp of honey to a boil in a medium sized pot. Prepare egg wash by mixing the egg with with a little water.

Boil each bagel for 30-40 seconds, flipping half way. Remove from pot and place back on parchment lined pan. Paint each bagel with egg wash.

Bake at 425F for 25 minutes.