In a large mixing bowl, combine warm water, sugar, and yeast. Let sit for 5-7 minutes until foamy.

Add flour and salt to the yeast mixture. Stir until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.

Place dough in a greased bowl, cover with a towel, and let rise in a warm spot for about 1 hour or until doubled in size.

Cook bacon until crispy, drain on paper towels, and crumble into small pieces. Shred cheese and chop parsley, setting toppings aside.

Punch down risen dough and divide into 8 equal portions. Roll each into a ball, then poke finger through center and stretch to create a bagel shape with a 2-inch hole.

Place shaped bagels on a parchment-lined baking sheet, cover loosely, and let rest for 10 minutes.

Bring a large pot of water to boil and add honey. Working in batches, drop bagels into boiling water and cook for 1 minute on each side. Remove with slotted spoon and return to baking sheet.

Preheat oven to 425°F (220°C). Brush each boiled bagel with beaten egg wash.

Generously top each bagel with shredded cheddar cheese and crumbled bacon pieces. Sprinkle with black pepper to taste.

Bake for 20-25 minutes until bagels are golden brown and cheese is melted and bubbly.

Remove from oven and immediately sprinkle with fresh chopped parsley.

Let cool on baking sheet for 5 minutes before transferring to a wire rack. Serve warm.