• Read the entire recipe first before you start to make the bagels.

Yeast Mix

• In a liquid measuring cup, mix 1/4 cup of the water and the yeast, along with a pinch of sugar sprinkled over the top.  Set aside for 5 to 10 minutes until the yeast turns foamy and creamy.
  1/4 cup water, room temperature, 2 ¼ teaspoons (1 packet) active dry yeast, 1 pinch granulated sugar

Bagels

• In a large mixing bowl, add the remaining water and stir in the brown sugar.  Pour in the yeast mixture, 2 cups of flour, and the salt. Stir with a wooden spoon.  Continue to add a 1/2 cup of flour at a time and stir until the dough starts to come together as a rough, sticky dough.  Stirring the dough will require some 'elbow grease' but it will not take long to get the dough to the right consistency.  You likely will not need all of the flour.  
  1 ¼ cups water, room temperature, 2 tablespoons brown sugar, 1 tablespoon kosher salt, 4 to 5 cups bread flour
• Knead the Dough- Turn the dough out onto a floured surface, flour your hands and knead the dough for 7 to 10 minutes until you have a smooth, soft, and elastic dough.  You will know you have kneaded the dough long enough when you stick your fingertips into the dough and the dough fills ups the holes.   
• Brush a large bowl with the melted butter.  Form the dough into a ball and place in the prepared bowl and brush the top of the dough with the melted butter as well.  Cover the bowl with plastic wrap and a dry kitchen towel and set in a warm place to proof the dough for 1 to 2 hours, or until the dough has doubled in size. 
  1 tablespoon unsalted butter, melted and cooled slightly
• Line 2 baking sheets with parchment paper. These will be used to bake the bagels.  Take another baking sheet, turn upside down, and sprinkle with cornmeal.  This will be used as the 'peel' to season the bagels before transferring to the baking sheets to bake. Note - If you don't have cornmeal, you can use flour.
  cornmeal

Water Bath

• When the dough has proofed, prepare the water bath and preheat the oven.
• Preheat the oven to 425F degrees.  Adjust the oven racks to the top third and bottom third of the oven.
• Fill a large pot with 3 quarts of water and turn on high heat to bring to a boil.  Once the water has started to boil, add the brown sugar and baking soda to the water.
  3 quarts water, 1 teaspoon baking soda, 2 tablespoons brown sugar
• While you wait for the water to boil, start to shape the bagels.
• Prepare the Dough to Shape - Punch the dough down to release air bubbles.  Turn out onto a lightly floured surface and divide the dough into 8 pieces.  Each piece does not have to be identical, but get as close as possible to the same size.  Work with one piece of dough at a time and place a kitchen towel over the other pieces.  
• Shape the Bagels - Pull up the sides of the dough from the bottom all around, pinching it all together at the top - to create a tightly packed ball with a pinched pleat at the top. Turn the pinched top over, so it is on top of your work surface, and poke your index finger into the middle of the dough ball to create the bagel hole. Make the hole bigger by twirling it around your finger with your other index finger. You will want it to be about 2 inches wide as the hole will shrink back slightly when boiled and baked. 
• Place the shaped bagels on the prepared baking sheets.
• Plunge the bagels 2 at a time (or 3 if you have a larger, wider pot) into the boiling water and boil for 35 seconds on each side.  The bagels should have enough room to float around and they will puff up, and their circular shape will set. Tip - Use a large slotted spoon to plunge and retrieve the bagels from the water.
• Remove the bagels from the water and place on the prepared 'peel' baking sheet.  Brush the tops of each with the egg wash and sprinkle with your choice of seasoning.  Move the seasoned bagels bake to the prepared baking sheet(s). Note - Using the baking 'peel' allows you to make a mess with the egg wash and seasoning and transfer to a clean baking sheet to bake. Otherwise, those messy drippings are likely to burn when baked!
  1 large egg, beaten, optional toppings: everything seasoning, grated asiago cheese, sesame seeds, poppy seeds, sea salt
• Bake for 20 minutes, or until the bagels are golden brown.  If baking on two baking sheets rotate the sheets halfway through.  Turn the oven off when the bagels are done and let sit in the oven with the door closed for another 5 minutes.  Transfer to a wire rack to cool completely. Bagels are best enjoyed the day they are baked.
• Store the Bagels - I do not recommend refrigerating leftover bagels - they will probably dry out. The bagels can be stored at room temperature for up to 3 to 5 days in an airtight glass or metal container; a Ziploc bag (squeezing as much air out of the bag as possible); or rolled in a paper bag (all air removed).

  If you do not plan to eat the bagels in that time, I recommend freezing them the day they are baked after they have cooled completely. Wrap individually in aluminum foil then put in a Ziploc (all air removed) - leftover bagels can be frozen for up to 3 months.