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1
Combine half the flour, yeast, and warm water in the bowl of a stand mixer. Cover and set aside at room temperature until doubled in size, about 30 minutes.
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2
Stir in 1 1/2 teaspoons salt and the other half of the flour into the flour-water mixture. Knead with the dough hook of the stand mixer until it forms into a smooth, elastic ball that pulls away from the sides, about 10 minutes.
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3
Flour your hands, remove the dough and gently form it into a ball. Place back in the bowl, cover and let rise in a warm place until doubled in size, about 1 hour 15 minutes.
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4
Divide dough into 8 equally-sized pieces, about 3 ounces each. Form each piece into a ball and poke a hole in the center, stretching to create an open and even-sized hole. Place on a floured surface, sprinkle with additional flour, cover with plastic, and let rest for 30 minutes.
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5
Preheat oven to 400 degrees F (200 degrees C). Sprinkle a baking sheet with cornmeal.
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6
Bring 4 cups water, 1 tablespoon salt, and 2 teaspoons honey to a boil in a wide, deep pan. Working in batches, boil 2 to 3 bagels for 2 minutes per side. Transfer to a wire rack to drain.
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7
Place bagels on the prepared baking sheet. Brush with beaten egg and sprinkle with sesame seeds. Bake in the preheated oven until golden and cooked inside, 25 to 30 minutes.
