Add bread flour, instant yeast, and salt to a large mixing bowl or the bowl of your stand mixer. Mix yeast directly with flour to prevent clumping and ensure even distribution.

In a separate small bowl, combine yogurt, 180 milliliters of water, and sugar. Stir until well blended.

Pour the wet mixture into the dry ingredients and mix on medium speed with the dough hook for about 5 minutes or knead by hand until a shaggy dough forms. If the dough feels dry and pulls away from the bowl sides, add the remaining water a tablespoon at a time until tacky but not sticky.

Continue kneading for 8 to 10 minutes on medium-high speed until the dough becomes smooth, elastic, and slightly sticky to the touch.

Transfer the dough to a lightly oiled bowl, cover with a damp kitchen towel, and let rise at room temperature for 45 to 60 minutes until it increases in volume by about 50 percent.

Turn the dough onto a lightly floured surface and divide into 8 equal pieces. Roll each piece into a tight ball, poke a hole through the center with your thumb, and stretch gently into a bagel shape with a 1-inch hole, aiming for a 3 to 4-inch diameter.

Arrange shaped bagels on a parchment-lined baking sheet, cover loosely with plastic wrap, and let rest for 15 to 20 minutes at room temperature.

Fill a large pot with about 3 quarts of water and bring to a rolling boil. Stir in honey and baking soda until dissolved.

Working in batches of 2 to 3 bagels, carefully drop bagels into boiling water and simmer for 1 to 1.5 minutes per side.

Remove boiled bagels with a slotted spoon, place on a clean baking sheet, brush lightly with egg wash if desired, and immediately sprinkle with toppings.

Bake bagels at 425 degrees Fahrenheit for 20 to 25 minutes until deep golden brown and crispy on the outside.

Let bagels cool on a wire rack for at least 10 minutes before slicing and serving.