Combine lukewarm water, olive oil, 1/4 cup honey, and salt in a large bowl, stirring gently to combine. Add the flour gradually while stirring, then incorporate the vital wheat gluten, sunflower lecithin, and instant yeast, mixing until a stiff dough forms. Knead the dough by hand for about 8-10 minutes until it becomes smooth and elastic—the dough should be firmer than bread dough. I find that using SAF-Instant yeast specifically gives a noticeably better rise than other brands, so it's worth seeking out if you can.

Place the kneaded dough in a lightly oiled bowl, cover with a damp towel, and let it rise at room temperature until doubled in volume, approximately 1.5-2 hours. Alternatively, if you have a proofing box or warm spot around 150°F, the rise will be faster. The dough is ready when it springs back slowly when poked with a finger.

Once the dough has doubled, turn it out onto a lightly floured surface and divide it into 8 equal pieces using a bench scraper or knife. Shape each piece into a smooth ball by gently rolling it under your palm. To form the bagel hole, poke your thumb through the center of each ball and gently stretch it into a ring shape, aiming for a hole about 1.5 inches in diameter—the hole shrinks during boiling and baking, so don't make it too small. I like to make the rings slightly thicker than store-bought bagels because they'll become more tender after boiling.

Arrange the shaped bagels on a parchment-lined baking sheet and let them rise for 10-15 minutes at room temperature—they should puff slightly but not double. While they rise, fill a large pot with water and bring it to a boil, then stir in 1/4 cup honey and the diastatic malt powder until dissolved. Preheat your oven to 400°F. Line another baking sheet with parchment paper for the boiled bagels.

Working in batches to avoid overcrowding, carefully lower the bagels into the boiling honey-water mixture using a slotted spoon. Boil for 2 minutes per side, then remove with the slotted spoon and transfer to the prepared baking sheet. Let them drip briefly before arranging them on the sheet—the diastatic malt powder in the boiling water gives bagels their characteristic deep golden-brown exterior.

If desired, brush the boiled bagels lightly with beaten egg and add your choice of toppings (sesame seeds, everything seasoning, poppy seeds, etc.). Place the baking sheet in the preheated 400°F oven and bake for 18-20 minutes until the bagels are deep golden brown and firm to the touch. The bagels should sound hollow when tapped on the bottom when fully baked.