In the bowl of your electric mixer fitted with a dough hook, combine water, yeast and honey, stir to combine, then let sit until foamy, about 10-15 minutes. Once foamy, gradually add in salt, flour and olive oil with the mixer on low speed. Knead for 3 to 5 minutes. Remove the dough from the bowl (It should be smooth and stiff) and knead a few times with your hands, forming it into a ball.

Brush a large bowl with oil or spray with cooking spray. Place the dough inside, turning to coat. Cover the bowl with a wet towel or plastic wrap. Allow the dough to rise in a warm place until doubled in size – about 1 hour.

Once doubled, punch down the dough and place on your counter, using a little more flour if needed to prevent from sticking. Divide dough into 13-15 balls and place on a baking sheet lined with parchment paper. Cover the baking sheet lightly with plastic and let the bagels rise for about 15-20 minutes.

Preheat the oven to 450 degrees.

While the bagels rise mix together the everything topping. Mix dried onion, garlic, sea salt, poppy seeds and sesame seeds together in a bowl and set aside. In another bowl whisk the egg.

Meanwhile, bring a large pot of water to a boil. Line a baking sheet with parchment paper and spray with nonstick cooking spray. When the bagels are ready, lower two or three at a time into the water. Boil for about 1 minute then flip to the other side and boil for 30 seconds. Using a slotted spoon or spider strainer, remove the bagels from the pot letting the water drain. Transfer to the baking sheet lined with parchment paper. Continue until you've boiled all of the bagels.

Once the bagels are all boiled, brush each bagel with the beaten egg and then generously sprinkle with the everything topping.

Bake for 15-20 minutes, or until the bagels are golden brown. Allow the bagel slider buns to cool. Slice, toast and serve with you favorite sliders!

You can also make the into burger buns. Just divide the dough into 6 or 7 balls instead of the slider size.