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For the dough: Combine all of the ingredients, using the lesser amount of flour, and mix until a firm dough forms.
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Use the remaining 1/4 cup flour as needed to knead the dough by hand for 10 to 12 minutes, or at medium speed in your mixer with the dough hook for 8 minutes. The dough should be smooth and elastic and not stick to your fingers. When poked with your finger, it should bounce back.
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Place the dough in a greased bowl, cover, and let rise for 1 1/2 hours, until almost doubled in bulk.
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Line a baking sheet with parchment. Place the sesame (or poppy) seeds in a shallow bowl.
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After the first rise, deflate the dough and divide into 8 equal pieces.
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Roll each piece into a 6" rope. Wrap the rope around your fingers and overlap the ends. Roll your palm over the seam to seal.
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Place them on the baking sheet, cover, and let rise while you set up the boiling liquid and preheat your oven with a baking stone in it to 475°F.
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To boil: Fill a large saucepan with 3" of water. Add the honey (or barley malt syrup). Place over medium-high heat and bring the water to a boil.
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The bagels are ready to cook when they've risen very slightly (the surface should still bounce back when lightly touched).
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Reduce the water to a simmer, then slip two or three bagels into it. Cook on one side for a minute, then flip over and cook for another minute.
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Remove with a slotted spoon and dredge in the seeds. Flip the baking sheet over and put the parchment on the back; place the boiled bagels on the parchment.
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Once all of the bagels are boiled, slide the parchment with the bagels on it onto the baking stone and bake for 18 to 23 minutes, until deep golden brown.
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Remove from the oven and cool on a rack before serving.
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Store in a paper bag on the counter for one day; or slice and freeze for up to two months for longer storage.
