Combine flour, 1½ tablespoons salt, and yeast in a large bowl.
In another container, add 5½ cups warm water (105°F / 40°C) with ¼ cup honey and mix well.
Combine the liquid mixture with the dry ingredients, stirring until no lumps remain.
Knead the dough on a floured surface for 10 minutes until smooth and elastic.
Place the dough in a bowl, cover, and let rise in a warm area for 45–60 minutes.
Punch down the dough and divide into 12 equal pieces (about 4–5 ounces each).
Roll each piece into a ball and poke a small hole in the center to form a ring shape.
Let the shaped bagels rest on parchment paper for 10–15 minutes.
Bring a large pot of water to a boil and add a pinch of salt for flavor.
Carefully add the bagels to the pot in batches, boiling for 1 minute per side until they float.
Preheat an oven to 450°F (230°C) and place a baking sheet inside to heat up.
Remove the boiled bagels and gently toss them in a honey glaze made from ½ cup honey and 1–2 tablespoons water.
Place the bagels on the preheated baking sheet and bake for 20 minutes.
Rotate the pan halfway through baking for even browning.
Let cool before serving.