Measure all the ingredients into the mixing bowl in the order they’re listed: liquids followed by dries.

Mix on low speed for 4-8 minutes. If your machine starts to whine after a few minutes, turn the dough out onto an unfloured surface and knead for several minutes.

Cover with a towel and let rest for about 10 minutes.

Divide the dough into 4-ounce blobs.

To shape, roll a ball of dough into a small rope, shape into a circle with the ends overlapping, and then squeeze and roll the ends until they adhere to each other.

Place the bagels on parchment-lined baking sheets.

Pop each sheet into a garbage bag (or cover with plastic) and move to the refrigerator to proof for 12-24 hours.

Remove the bagels from the fridge and let sit at room temperature for 20-60 minutes.

Preheat the oven (and your baking stone) to 450 degrees.

Fill a wide cooking pot with a couple inches of water and a couple tablespoons of brown sugar and bring to a boil.

Cut the parchment paper that the bagels are on so that there are two-three bagels on each sheet of paper.

Once the oven is hot and the water is boiling, pull the baking stone from the oven and sprinkle it with cornmeal.

Gently lower a section of parchment paper with bagels into the pot of water, flipping it so the bagels go into the water face-first.

Tug off the paper and discard it.

Boil the bagels for 20 seconds, flip, and boil for another 20 seconds.

Keeping the bagels face up and using a slotted spoon, transfer the bagels one at a time to the baking stone.

When the stone is full, bake the bagels for 16-18 minutes.

Repeat the process with the remaining bagels.

Bag and freeze any leftover bagels.