In a large bowl (or your stand up mixer) whisk together the warm water, sugar, oil, yeast, egg and honey (1 tablespoon), then add the salt and 3 1/2 cups of flour (one cup at a time), mix to form a soft dough (either by hand or with the dough hook attachment on medium speed).
Either move the dough to a lightly floured flat surface or continue with the machine. Add another 1 1/2 cups + 1 tablespoon of flour (1/2 cup at a time) kneading to combine until you have a soft compact dough, that should bounce back when you press on it. (knead for approximately 10-12 minutes / 5-7 minutes with the machine).
Then place the dough in a lightly oiled bowl (be sure to roll the dough in the bowl to lightly cover it with the oil). Cover the bowl with plastic and cover with a clean tea towel. Let the dough rest in a draft free area for 30 minutes.
Cut the dough into 16 pieces and then roll each piece into an approximate 10 inch rope, wrap the rope around your four fingers , overlapping the dough ends to form a circle. Then roll your hand back and forth on a flat surface to seal the ends. Place the bagels on a parchment paper lined cookie sheet. Make sure to keep the bagel dough covered as you work. When all bagels are formed leave the pan covered and let rest 30 minutes.
In the last 15 minutes, start to boil the large pot of water and pre-heat oven to 450°.
When the water is boiling add the cup of honey and mix, continue to boil.
Boil 2 bagels at a time for approximately 1 1/2 - 2 minutes on each side. Remove bagels with a slotted spoon. Place on a wire rack and sprinkle with seeds. Place bagels on parchment paper lined cookie sheets and bake until golden brown approximately 15-20 minutes. Let cool. Enjoy!