A couple of comments: I guess actual high-gluten baking flour is best (made from hard red (winter) wheat. But all-purpose flour fortified with vital wheat gluten works well. Pure gluten, so labeled, can be expensive...but often you can find an Atkins, no/low carb baking mix that is virtually pure vital glutin. Also, light molasses is a far better substitute than honey, though it is sweeter than malt syrup, so the quantity should be reduced by 1/3. And, no, there is nothing like a bagel fresh from the over. If you've only had bagels that were store-bought and cold, even toasting them does not recreate the fresh-baked taste. Every amateur baker or home cook should try baking bagels at least once, and you will agree. The same dough can be used to bake Bialy's, by the way. But, they are not boiled and, instead of a ring, they are basically a round onion roll, pressed flat in the center, with a tsp or so of browned onion paste laid there.