To begin the bagel dough, combine 2 tablespoons of granulated sugar and the warm water in a small bowl. Sprinkle the mixture with yeast and set aside for 5 minutes until the yeast activates and becomes foamy.

Place the flour, salt, and 2 teaspoons of cinnamon in the large bowl of a stand mixer and whisk to combine.

Fit the stand mixer with the paddle attachment, and add half of the yeast mixture to the bowl. Mix with the flour until shaggy.

Replace the paddle with the dough hook attachment, add the remaining liquid, and knead at low speed to form a cohesive dough ball.

Increase the speed of the mixer to medium and knead for 10 minutes, or until the dough is springy and no longer sticky. (Add 1-2 tablespoons additional bread flour if necessary.)

Cover the mixing bowl with plastic and place in the refrigerator to rise for 8 hours; the dough should triple in size. (You can also refrigerate the dough overnight, but be sure to transfer it to a larger bowl to account for the additional rising.)

Once risen, remove the dough from the refrigerator and set aside to rest at room temperature for 1 hour.

Meanwhile, combine the remaining cinnamon and granulated sugar, brown sugar, coarse sugar, melted butter, and vanilla in a medium bowl, and set aside.

Once rested, punch down the dough, divide into 12 even portions (approximately 3 ounces each), and roll each portion into a ball.

To shape a bagel, use the palm of your hand to flatten the dough ball and poke a hole in the center. Gently stretch the dough from the hole outward to form a ring shape. (It helps to spin the ring around your index fingers to evenly create the bagel shape.) Repeat with the remaining dough balls.

Place the shaped bagels on a large parchment-lined baking sheet, cover with plastic, and set aside to rest for 30 minutes.

While the bagels are resting, fill a large pot ¾-full with water and bring to a boil. Once boiling, add the baking soda.

Preheat the oven to 425 F.

Working in batches of 3-4 bagels (do not overcrowd the pot), add the bagels to the boiling water and poach for 30 seconds per side. Use a slotted spoon to remove the bagels from the pot, letting any excess water drip off, and return to the baking sheet.

Once all of the bagels have been poached, generously brush the tops with egg wash.

Divide the topping between the bagels and gently press to adhere. Once the oven has preheated, bake the bagels for 15-20 minutes or until the sugars have caramelized and the bagels are cooked through to an internal temperature of 190 F.

Remove the bagels from the oven and set aside to cool on a wire rack for 30 minutes before serving.