Activate the yeast. Combine the lukewarm water, dry yeast, and honey in a bowl. Stir to dissolve, then leave for 5–10 minutes, until foamy.
Mix the dough. In a large bowl, combine the flour and salt. Add the yeast mixture and stir until a dough forms.
Knead. Transfer the dough to a clean work surface and knead for 10–15 minutes, until smooth and elastic. It should feel firm but pliable.
Let rise. Place the dough in a bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled in size.
Divide and rest. Gently transfer the dough to your work surface and press out the excess air. Divide into 8 equal portions and shape each into a smooth ball. Cover and rest for 10 minutes.
Shape the bagels. Push a finger through the center of each ball. Gently rotate the dough between two fingers to widen the hole, leaving a generous opening to allow for expansion.
Refrigerate. Sprinkle a tray with cornmeal and arrange the bagels with space between them. Cover well with plastic wrap and refrigerate for 12–24 hours.
Prepare for baking. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large pot, combine the water, baking soda, and honey for the water bath and bring to a boil.
Boil. Carefully lower the chilled bagels into the boiling water, no more than 3 at a time. Boil for 1 minute on each side, for 2 minutes total per batch.
Drain and top. Remove with a slotted spoon, let excess water drain, and transfer to the prepared baking sheet. Immediately sprinkle with sesame seeds while the surface is still wet.
Bake. Bake for 15–20 minutes, until golden brown.
Cool. Transfer to a wire rack and let cool for about 15 minutes before slicing and serving.
