Combine flour and yeast. Stir well.
Using a liquid measuring cup, add the water, honey and salt. Give it a good stir.
Add the honey mixture to the flour and start kneading. It should take about 10 minutes in a stand-up mixer or 600 strokes if kneading by hand.
Cover bowl with a towel and let rise until double. It should take about an hour.
Now, divide the dough into 12 pieces. Shape them into balls and allow to rest for five minutes.
Meanwhile, add water to a large stockpot (about 3/4 full) and bring to a boil. Add 1/4 cup of honey and stir.
Take the first 6 balls of dough and poke a hole in the middle. Start spreading it out until it looks similar to a donut. I even twirl the bagel with my finger and it will spread out while in the air. The hole should be 1 inch in diameter.
Allow the bagels to rest for five minutes.
Place 2-3 bagels in the boiling water and cook for 1 minute. The bagels will sink and then rise to the top of the water. Remove with a slotted spoon and place on a parchment lined sheet pan.
Work on the last 6 bagels, repeating the steps above, while the first 6 are in the boiling water.
Once all 12 are on the sheet pan, bake at 425 degrees for 30 minutes.
Allow to cool, slice in half and then spread yummy cream cheese on them.
