Start by combining warm water, sugar, and yeast in a mixing bowl. Let it sit for about 5 to 10 minutes until it gets frothy, which shows that the yeast is active.

Add the melted butter, honey, and salt to the yeast mixture. Stir gently. Gradually add in the flour until a dough begins to form.

Once combined, turn your dough onto a floured surface. Knead for about 6-8 minutes until it’s smooth and elastic. This is where the workout comes in! Trust me; the effort pays off.

Grease a bowl with vegetable oil. Place the dough in the bowl, ensuring it’s coated with oil. Cover it with a clean towel and let it rise in a warm place for about an hour. You want it to double in size.

Once the dough has risen, punch it down. Divide the dough into 12 equal pieces. Roll each piece into a rope about 12 inches long and shape it into a bagel. Pinch the ends together well.

In a large pot, bring 10 cups of water to a gentle boil. Stir in the baking soda. This step creates the unique texture of the bagels.

Carefully drop one bagel at a time into the boiling water. Boil for about 30 seconds on each side. Remove with a slotted spoon and place them on a baking sheet lined with parchment paper.

Brush the surface of each bagel with the egg wash made from the beaten egg yolk and water. Sprinkle with kosher salt and smoked paprika for extra flavor. Bake in a preheated oven at 425°F for 15-20 minutes until golden brown.