Whisk together the warm water and the yeast. Cover and let sit for 5 minutes.
While waiting for your yeast water...add the remaining bagel ingredients to your Kitchen Aid mixer, or food processor.
Add the yeast water and blend until fully combined and the dough is pulling away from the sides.
Knead on a floured surface for 4 minutes, then put the dough in a large bowl coated in olive oil. Turn the dough to coat all sides, then cover the bowl with a towel. Let rise for an hour in a warm spot, until doubled in size.
Preheat the oven to 425F. Also, pour the 2 quarts of water, and honey into a large pan. Turn on high heat and bring to a simmer while preparing your bagels.
When the hour is up, punch down the dough. Place the dough on a floured cutting board, and cut into 12 even pieces. Roll each piece into a ball, and push a hole in the middle of it with your finger. Repeat until you've done this to all 12 pieces.
Drop 4 (or as many as you can fit without them touching) into your simmering honey water. Cook for 1 minute then flip to the other side of the bagel, and cook for 1 minute.
Place the cooked bagels onto a cookie sheet with parchment paper on it. Repeat this process until all 12 bagels have been cooked. Brush the tops with egg white (unless you're using the almond milk) and place in the oven for 12 minutes.
After the 12 minutes is up, turn the cookie sheets around and bake for another 12-13 minutes. Remove from the oven and allow to cool on the cookie sheets for 20 minutes.
Remove from the cookie sheets and place on cooling racks to completely cool. Place in a Ziploc bag, or airtight container in the fridge for up to 2 weeks. If they last longer, then place in the freezer, and pull one out to thaw whenever you wish! Enjoy!!!