METHOD
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Knead into a dough
Combine all purpose flour, lukewarm water and yeast in the mixing bowl of a stand mixer fitted with a dough hook. Mix on low speed for about 2 minutes. Add the eggs and salt and mix for another 3 minutes. Slowly incorporate small chunks of softened butter and mix for another 5 minutes. The dough has to be elastic and soft. Cover with a kitchen towel or cling film and leave to proof for 1 hour at room temperature or until doubled in size.
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divide the dough
On a lightly floured surface, divide the dough into 14 pieces, each about 120g ( 4 oz.). Shape each piece into a ball, then leave them to rest on the surface for about 5 minutes.
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Final proof
Make a hole in the middle of each ball, it should be about 3cm (1.1 inch) wide. Place each bagel on a baking tray, lined with parchment paper. Make sure there's a bit of space between each bagel. Cover the bagels loosely with cling film and leave to proof at room temperature for 40 - 50 minutes (or until doubled in size.) You can also proof them overnight in the fridge.
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Cook the bagels
Preheat your oven to 220°C/ 430 °F/gas 7. Bring a large pot of water to a boil. Add the baking soda and the floral honey. Slip the bagel into the water (not more then 3 or 4 at a time). Cook for about 1 minute, then turn the bagel over and cook for another minute.
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Bake
Remove the cooked bagels and drain any excess water. Sprinkle with a topping and place them on a baking tray lined parchment paper. Bake in the over for 20 minutes or until browned and delicious. Leave to cool on a wire rack, then serve.
