In a small bowl, add the warm water, dry active yeast and 1 tbsp brown sugar. Stir to combine and set aside.

In a large bowl or in the bowl of a stand mixer, add the 4 1/2 cups of bread flour, salt and remaining 1/4 cup of brown sugar. Stir to combine.

Your yeast mixture should be bubbly and foamy. Add the yeast mixture to the dry ingredients.

If using a stand mixer, use the dough hook and knead for 10 minutes, you will most likely need to add the extra 3 tbsp of flour to keep the dough workable but soft.

If mixing by hand, start by stirring the dry ingredients into the yeast mixture until a shaggy dough forms. At this point, pour the contents onto a clean surface and knead by hand for 10 minutes. Add the extra 2-3 tbsp of bread flour as needed to keep the dough soft but workable. Knead by Pushing the dough, turning and folding it in half. Repeating this for 10 minutes.

Lastly, knead in the chocolate chips, until distributed evenly.

Once the dough has finished kneading, allow the dough to rest for 5 minutes.

Use a sharp knife or bench scraper to cut the dough into 8 equal sized pieces. (Cut the dough in half, then each half in half again and then once more)

Take each portion of dough and knead into a tight ball. Once in a ball, press your thumb into the center of the ball and gently squeeze and pull the dough while rotating it around your thumb to create the bagel shape. Place onto a parchment or silicone lined 3/4 cookie sheet (this is just a larger cookie sheet).

Repeat with the remaining dough.

Cover the cookie sheet with plastic wrap and allow the bagels to rise for 30 minutes.

Preheat the oven to 425°F once the bagels have risen for 30 minutes.

In a large pot, boil about 4 inches of water. Once the water is at a rolling boil, carefully drop the risen bagels into the boiling water one by one. You may have to do this in a few batches. Boil the bagels for about 1 minute, flip over to the other side and boil for an additional minute.

Use a large slotted spoon or spider strainer to remove the bagels and return to the lined cookie sheet.

Repeat with the remaining bagels. While the next batch of bagels are boiling, brush the previously boiled bagels with the egg wash mixture, then generously sprinkling with the flakey sea salt.

Once all of the bagels have boiled and are topped with sea salt, bake in the 425° F oven for 15-17 minutes or until golden brown.

Allow the bagels to cool for 10 minutes before cutting and enjoying.

Store in a zip top bag at room temperature for up to 3 days. Enjoy!