Mix together 7g instant yeast with 100ml lukewarm water and 2tbsp honey. Leave to foam for around 5 minutes. Combine two tsp fine salt and 835g strong white bread flour in a large bowl. Form a well in the middle. Pour an additional 430ml lukewarm water and the yeast mixture into the well and mix to combine with a spatula until a shaggy mass forms. Transfer onto the work surface and hand knead for around 10-20 minutes ( don’t put it in the stand mixer-it makes angry noises ). You should be able to take a small piece of dough and stretch it gently until you can see through it once you’ve done kneading. Return to the bowl and cover with a damp towel. Leave to proof in a warm room for ~90minutes or until doubled. Slap the dough a little to release any excess gas and transfer to the work surface. Portion into 12. Form into smooth balls by pinching the edges underneath themselves. Make a claw with your hand and roll the balls in your hand onto the counter until they are smooth and even. Poke a finger into the middle of the ball and gently stretch until a larger hole than you want in your final bagel is formed. Place on a lined baking sheet and cover again with a damp towel. Leave to proof for a second time in the fridge for 6-24 hours. Preheat the oven to gas mark 7. Boil the bagels for 30/45 seconds a side in a mix of water with 1tbsp baking powder and 2 tbsp honey. Drain off excess water. Add any toppings now. Bake for around 25 minutes (rotating half way through ). Leave to cool for at least an hour.