Set out well-oiled metal muffin tins or a metal baking sheet lined with parchment paper.

In the bowl of an electric mixer, combine water, honey, and yeast.
Allow to proof for 5–10 minutes.

In a bowl, combine eggs, oil, and apple cider vinegar; beat until frothy. Add proofed yeast mixture, followed by dough mix. Beat on low for 3–4 minutes, stopping halfway through to scrape down the sides.

Wearing well-oiled disposable gloves, shape dough immediately. (Although dough will be sticky, do not add flour.) For rolls, shape into balls and place into prepared muffin pans, or shape dough as desired and place on prepared baking sheet. Follow online instructions for best results.

Allow shaped rolls to rise for 30 minutes before topping and baking.

Preheat oven to 350 ̊F. Brush rolls or bagels with beaten egg; sprinkle with toppings, if using. Bake for 35 minutes, until browned. Remove from oven; transfer to a cooling rack to cool completely

Substitute yeast with 3 tsp double-action baking powder. Use room-temperature water in place of warm water. Eggs must be separated.

Place egg whites into a large, dry mixing bowl and beat with a hand mixer until stiff (this is very important).

In a separate bowl, combine water, honey, egg yolks, oil, and apple cider vinegar. Beat into a frothy foam. Pour wet mixture into the side of the stiffened whites. It will sink to the bottom, leaving the whites on top. Mix baking powder into dough mix, then add combination to the side of the bowl.