In a small bowl, mix warm water, dry active yeast, and 1 tbsp brown sugar. Stir and set aside to allow the mixture to become bubbly and foamy.

In a large bowl or the bowl of a stand mixer, combine 4 1/2 cups of bread flour and salt.

Add the yeast mixture to the flour mixture.

If using a stand mixer, attach the dough hook and knead for 10 minutes, adding up to an additional 3 tablespoons of flour as needed to keep the dough soft yet workable.

If kneading by hand, mix the wet and dry ingredients until a rough dough forms. Turn out the dough onto a clean surface and knead by hand for about 10 minutes, using a push, turn, and fold technique. Add an extra 2-3 tablespoons of bread flour as necessary.

After kneading, let the dough rest for 5 minutes.

Use a sharp knife or bench scraper to divide the dough into 16 equal pieces.

Shape each piece into a tight ball. Then, press your thumb into the center of each ball, gently stretching and rotating the dough around your thumb to form a bagel shape. Place on a parchment or silicone-lined baking sheet.

Cover the bagels with plastic wrap and let them rise for 20 minutes.

While the bagels are rising, bring 4 inches of water to boil in a large pot and preheat the oven to 425°F (220°C).

Once the water is boiling, carefully place the bagels in the water, working in batches. Boil each bagel for 30 seconds on each side.

Use a slotted spoon or spider strainer to remove the bagels from the water and place them back on the baking sheet.

While boiling the next batch of bagels, brush the boiled bagels with egg wash and add toppings to the top, if desired.

Repeat until all bagels are boiled and topped with toppings.

Bake the bagels them in the preheated 425°F (220°C) oven. Bake for 13-15 minutes, or until they turn golden brown.

Once baked, remove the bagels from the oven and let them cool on the baking sheet for 5 minutes. This allows them to set and makes them easier to cut.

For storage, place the cooled bagels in a zip-top bag and keep them at room temperature. They will stay fresh for up to 3 days.