In a small bowl, place warm water, yeast and sugar. Set aside until small bubbles start to form.
In a large bowl, mix flour and salt. Add the yeast mixture and knead (you can use the stand mixer with the hook attachment). If necessary, add 2-3 tbsp more warm water and knead until the dough comes together. Place it into the bowl and cover with plastic wrap. Let it rise for 1 hour or until it has doubled in size.
Line a baking sheet with greased parchment paper. Divide the dough into 8 equal pieces and form each one into a ball. With your finger and a little oil, make a hole of about 2.5cm (1 inch) in the center of each one. Let rise for 1 hour. To know whether the bagels are ready to be boiled, dip one in the water: if it floats, they are ready, if it does not, they need a little more rising time.
Bring water to a boil in a large pot, add honey, baking soda and salt. Boil 2-3 bagels at a time for 1-2 minutes on each side until they rise to the surface of the pot. Remove with a slotted spoon and place them on the lined baking sheet. Quickly sprinkle with sesame, poppy or any other seeds you like.
Bake in a preheated oven at 220°C/430°F for 15 minutes or until golden brown. Fill the bagels with green onions (or chives), dill, parsley, 1 tbsp milk, salt, pepper, smoked salmon, red onion and capers.
