Place warm water and yeast in a bowl and whisk together. Let sit for 5 minutes until yeast starts to foam.
In a separate bowl, combine bread flour, brown sugar, and salt. Add dry mixture to the yeast and water and mix in stand mixer for 2 minutes.
Pour the dough onto a lightly floured surface and knead for 6-8 minutes until the dough is elastic and passes the window pane test. It’s okay to add a little more flour if the dough is sticky. The dough shouldn’t’ be dry, but should also be workable.
Shape the dough into a bowl and place into a clean bowl coated in oil. Cover and let rise 60 minutes or until it has at least doubled in size.
Punch the dough down and cut into 8 equal pieces. Roll each piece into a ball by making a “C” motion with your hands move in a circular motion. This will help tuck the ends under. Poke a hole in the center with your finger and stretch to desired shape. (They do not have to be perfect.) Let the shaped bagels rest while you prepare the poaching water.
Preheat oven to 425.
Add brown sugar, honey, baking soda and salt to the 2 quarts of water and bring to a boil. Once it’s come to a full boil, place one or two bagels into the bath at a time. Boil on each side for 45 seconds.
Once all bagels have been boiled, coat with an egg wash and either dip or sprinkle everything bagel seasoning on the tops. Cover with however much you’d like.
Place bagels on two baking sheets lined with parchment paper (or silicone sheets) and bake for 20 minutes until golden brown.
