Bring the pan to the boil, then lower the hear to gently simmering and stir in the bicarbonate of soda, honey and 1 tsp salt (careful because it will bubble up!) Use a floured finger to push a hole through the center of each dough ball and pick it up. Stretch the hole by gently swirling the bagel around your finger a little, then drop into the pan. Do 2 bagels at a time, poaching for 2 minutes and turning over halfway. Use a slotted spoon to return the bagels to the baking trays. Poach all the bagels, keeping the water at a gentle simmer.