In your processor's bowl:
4 1/2 cups of King Arthur bread flour
1 T. Kosher salt
1 T. honey
Pulse 2-3 times to incorporate
In a glass measuring cup:
1/2 cup very warm (105F degrees)
1 1/2 T. dry yeast
1 tsp. honey
Whisk and let set 8-10 minutes to proof. You should see the mixture become "foamy", then you know your yeast is good. (If this doesn't happen, check expiration date and begin again)
Add yeast mixture to flour mixture and pulse again 2-3 times. Fill measuring cup with 1-1 1/2 cups warm water. Turn on processor and pour water through feed tube until dough comes together. The dough should move freely around the bowl and not be sticky.
Turn out onto a bread board that has been lightly dusted with flour and knead 3-4 minutes. Don't be tempted to overflour at this point. Form into a ball and place into a bowl (or gallon-size plastic bag) sprayed with a baking oil spray. Let rise about 40 minutes.
Just before you're ready to start forming the bagels, place a large pan (or Dutch oven) on the stove with about 3 inches of water. Bring to a boil, but lower temperature just to simmer. Add 2 T. honey to the water. Heat oven 400F-degrees/Convection.
Turn out dough onto the board and divide. You will probably get about 8-10 pieces, depending on how large you want your bagel. Shape all pieces in to balls, cover with a towel and let rest 5 minutes. The dough will relax and makes it easier to form. Use your thumb to make a hole in the middle and stretch is out to about 2-inches. Ease 3-4 formed bagels into the simmering water, right-sides down. Simmer 3 minutes. Turn over with a slotted spoon and simmer just 1 minute more. Place on a baking sheet that has been sprayed with a baking oil spray.
When all the bagels have been simmered. Spray with Quick Shine (I buy this product from www.kingarthurflour.com) and sprinkle with your favorite seeds...Poppy, Sesame, Flax, etc. Bake for 20-22 minutes until golden brown.
You'll never go back to store bought!!