Pour the flour into the bowl of a stand mixer. Add the salt and yeast on opposite sides, stirring each one in with your finger. Keeping the salt from touching the yeast prevents it from killing the yeast.
Add the honey and ground cinnamon and mix with the paddle attachment on low speed until blended.
Gradually add enough warm water to form a slightly sticky dough. You may not need all the water, or you might need a little extra, depending upon the brand of flour and the humidity.
Change attachments to the dough hook and knead on medium-low speed for 5 minutes. Turn off the mixer and allow the dough to rest for 10 minutes, then knead on medium-low again for another 2 minutes, or until the dough passes the windowpane test. That means that a large lump of dough can stretch until it is translucent without tearing.
Shape the dough into a ball, place it in the mixing bowl, and cover with plastic wrap. Let it prove in the fridge overnight (at least 8 hours, but no more than 24 hours). The dough should double in size during this process.
The next day, let it rise in a warm place for 1 hour. See the recipe notes for tips on creating a warm place.
Punch down the dough and cut it into 12 equal pieces, using a bench scraper and a kitchen scale for ease and accuracy. Roll a piece into a ball, then poke a hole in the center with your finger and stretch the dough to form a bagel shape. Repeat with the remaining dough balls.
Place the bagels on two 11x17-inch cookie sheets that have been lined with parchment. Cover the trays with clean tea towels and leave to prove for 20-30 minutes, or until the dough is springy to the touch.
Fill a six quart Dutch oven with three inches of water and bring it to a full boil. Lower the heat to a simmer until you’re ready to poach the bagels. Right before adding the first bagels, make sure the water is at a full boil and that the baking soda has been dissolved in the water.
Combine all the ingredients in a medium bowl until blended, then set aside.
Gently peel a bagel off of the tray and carefully drop it into the boiling poaching liquid. Let it cook for 30 seconds on each side, which is long enough to set the shape and encourage the dough to puff up. Promptly remove it from the water with a skimmer, drain off the excess water, and place it back on the tray. You can poach up to four bagels at a time. Generously sprinkle the bagels with the topping. Bake at 425°F for 15 minutes, or until the bagels have risen, browned, and have a minimum internal temperature of 190°F on a meat thermometer.
Let the bagels cool on wire racks for at least 20-30 minutes before eating.