In a large bowl or base of a stand mixer, fitted with the dough hook, combine the flour, warm water, 3 tablespoons olive oil, honey, instant yeast, and salt. Mix using a wooden spoon or the stand mixer until a smooth dough forms, about 8-10 minutes by hand, or 5-7 minutes using a mixer. If needed, tip it onto a floured surface to roll. It will be slightly sticky.

Remove from the bowl and add 1 tablespoon olive oil to the bowl. Return the dough to the bowl, and cover with a clean dish towel. Let rise in a warm place for 45 to 60 minutes, or until doubled in size.

Once risen, punch down the dough to release any air bubbles. Divide the dough into 6 even balls, slightly smaller than a baseball.

Preheat the oven to 400°F. Line a baking tray with parchment paper.

Use your index fingers to poke a hole in the center of the dough, pulling and stretching into a 9 to 10 inch oval. Place on the lined baking tray. Repeat with remaining dough.

Fill a rimmed baking tray or dish with ½ to 1-inch of water. Add the sesame seeds to a separate tray or dish. Dip the shaped dough into the water, and cover with sesame seeds. Return to the lined tray. Repeat with remaining bagels.

Let rest for 10 minutes.

Bake for 18-20 minutes, or until golden.

Meanwhile, make the Labneh Ranch. Combine the labneh, mayonnaise, parsley, dill, chives, garlic, lemon zest, lemon juice, and salt in a medium bowl.

Dip the bagels into the ranch.