In a large bowl, whisk together the Water (1 1/2 cup), Granulated Sugar (5 tablespoon), Canola Oil (3 tablespoon), Active Dry Yeast (2 teaspoon), Large Egg (1), and Maple Syrup (1 tablespoon). Combine until the yeast dissolves.
Stir in Salt (1 teaspoon) and 1 cup Unbleached All-Purpose Flour (4 cup). Add enough flour to make a shaggy, soft dough, about 3 cups.
Knead your dough for about 12 minutes, adding flour as needed as you go. I added an additional 1/2 cup, giving a total of 4 1/2 cups of flour.
Once your dough is firm and smooth, cover with inverted bowl and let the dough rest 10 minutes.
Divide the dough into 12 equal parts for large bagels. Roll each piece into a 8-10 inch rope, then curve each one pressing together the ends to make a bagel shape.
Note that your bagels will look pretty deformed at this point (the holes will be very big etc), but just remember that the dough really puffs up after they are boiled.
Let the shaped dough rise for 30 minutes.
About 5 minutes before your dough is finished rising, fill a large pot with Water (16 cup) and stir in the Honey (1/3 cup). Bring to a boil.
Preheat oven to 425 degrees F (220 degrees C) and line two baking sheets with parchment paper.
Boil your bagels by placing them in the pot 3-4 at a time. You don't want them to be on top of one another. Boil for 45 seconds on each side, so 90 seconds total. Remove and let the water drain off onto a clean towel or paper towel.
In a small bowl, whisk the remaining Large Egg (1). Pour Poppy Seeds (3/4 cup) on a small plate.
Dip your bagel in the egg wash and then coat both sides in the seeds. Note, the bagels tend to get very dark in areas where they are not covered with seeds.
Bake for 8-10 minutes. They should be starting to get golden brown on the side touching the baking tray.
Then flip and bake another 6-8 minutes until completely light and golden brown. This is really going to depend on your oven temperature. Usually the second side and the second batch bake a lot faster than the first, so keep an eye on it!
Cool the bagels on a cooling rack. Once completely cool, store in a freezer bag for a few days. Even better, freeze the majority of the bagels immediately after they are done cooling to preserve their texture.