In a large bowl or the bowl of a stand mixer fitted with a dough hook attachment, add the warm water, active dry yeast, sugar, and olive oil. Let sit for a few minutes until the yeast dissolves and is a little foamy.
Mix in the salt and the flour until a dough forms. Knead in the stand mixer or with your hands for 5 minutes. The dough is ready when it bounces back when gently pressed in.
Form the dough into a ball and place in a greased bowl. Cover with plastic wrap and let rise until doubled in size. About 60-90 minutes.
Punch the dough down to release the air and divide the dough into 8 equal pieces. Roll each piece into a ball and use your fingers to poke a hole in the center of each. Gently stretch the bagels out until the hole is about 1-2 inches wide.
Line 2 baking sheets with parchment paper or silicone baking mats and spray with non-stick spray. Preheat oven to 425°F.
Place the shaped bagels on the prepared trays and cover loosely. Allow them to rest for 10 minutes while you prepare the water bath.
Add the honey and water to a large pot and bring to a boil.
Add the bagels to the boiling water, 2 at a time, and boil for 1-2 minutes per side.
Remove and place back on the prepared baking sheets. Brush each with the beaten egg and sprinkle with toppings.
Bake in the preheated oven for 15-20 minutes until golden brown. Serve warm. Leftovers last covered at room temperature for 1 week.