Mix strong flour, sugar, and dry yeast in a bowl. Add salt and lukewarm water, then mix until combined.

Knead the dough on a surface until smooth and elastic. Cover with plastic wrap and let rise at room temperature for 1 hour until doubled in size.

Divide the dough into 4 equal portions, shape into balls, and let rest for 10 minutes covered with plastic wrap.

Roll each dough ball into an oval shape, fold it into thirds, and seal the edges tightly.

Shape the dough into rings, cover with plastic wrap, and let rise for 30 minutes.

Boil water in a pot, add honey, and boil each dough ring for 1 minute per side. Drain well.

Bake the bagels at 210°C for 10–12 minutes. Cool completely before using.

Prepare the vegetables: tear lettuce into pieces and slice the tomato into rounds.