Mix and knead together the first four ingredients — by hand, mixer, or bread machine — until the soft dough forms a nice ball. If you're using a stand mixer, using the dough hook, mix at low speed for 6 to 8 minutes.
Brush the inside of a large bowl with olive oil.
Remove the dough ball and place it into the large bowl, cover with a clean dry towel, and set aside in a warm spot in your kitchen while the dough rises for about one to one and a half hours.
After the dough has risen, punch it down and divide it into eight equal pieces.
Roll each portion into a smooth ball then poke your finger through the middle and stretch lightly to shape like a bagel, do each of the eight pieces.
Preheat oven to 425 degrees Fahrenheit.
While the bagels are resting, bring water to a boil in a pot with 2 tablespoons of honey. Once the water is boiling, drop bagels in, being careful not to overcrowd.
Cook in the boiling water for one minute, then flip the bagel one time in the boiling water and boil 1 more minute.
With a slotted spoon, remove the bagel to a baking sheet covered with parchment paper or Silpat mats, brush with egg wash (egg white) and sprinkle with the seasoning blend.
Bake for 20-25 minutes until browned on top, remove to a wire rack and allow to cool slightly before serving.