Heat 1 1/2 cups of water to 110 degrees F. Use a thermometer to check the temperature.
Pour the water into a small bowl.
Add the sugar and yeast to the warm water and mix together. Set aside for 5 minutes until frothy.
In a large mixing bowl, add 4 cups of bread flour and salt.
Add the yeast mixture and molasses to the dry ingredients. Beat with an electric mixer (preferably a stand mixer) until the dough comes together in a ball.
Turn the dough out onto a lightly floured surface and knead until smooth. This will take about 5 minutes.
Grease a large bowl with vegetable oil.
Place the dough in the bowl, turning once to coat the top with oil. Cover the bowl with a clean kitchen towel then set aside in a warm place to rise for 60-90 minutes until doubled.
Divide the dough into 8 equal pieces.
Roll each piece of dough into a smooth ball.
Use one finger to poke a hole into the center of a dough ball, then stretch and shape it into a large hole, about 2 inches in diameter. Repeat this process with each dough ball until you have 8 bagels.
Place the bagels on a baking sheet, cover with a clean kitchen towel, and let rest while you work on the next step.
To boil the bagels, fill a large pot with about 2 inches of water.
Add 3 tablespoons of honey and whisk to combine.
Bring the water to boil over high heat. Reduce the heat to medium-high. Boil the bagels in small batches for 1 minute on each side.
Preheat the oven to 425 degrees.
Line a large baking sheet with parchment paper. Place the bagels on the parchment paper at least 1 inch apart.
To make the egg wash, add the egg and 1 tablespoon of water in a small bowl. Whisk until incorporated.
Use a pastry brush to brush the egg wash on the top and sides of each bagel.
Top the bagels with the everything bagel seasoning.
Place the bagels in the preheated oven and bake for 25 minutes until deep golden brown.
Cool the bagels slightly then slice. Toast the slices and top with butter/cream cheese.
Store bagels in an airtight container in the refrigerator for up to 3 days, or slice and freeze for up to 2 months.