Make the bagel dough. To a bowl of a stand mixer, add the Room temperature water, yeast, and 1 tbsp Sugar. Stir to combine. Add bread flour and 2 tsp Kosher salt. Run the mixer with the dough hook attachment on medium-low speed until the dough comes together. Knead for 8-10 minutes. Alternatively, you can use a large bowl to mix the ingredients and knead the dough on a clean work surface like your countertop until it’s supple. Note: Proper kneading is crucial for developing the gluten that gives chewy bagels their signature texture.

Rise. Once the dough is ready, shape it into a dough ball and place it in a large lightly oiled bowl (or use the bowl of the stand mixer). Cover it with a damp towel and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.

Divide. After the dough has risen, punch it down to release any trapped air. Divide it into 6 equal pieces of dough (for large bagels) or 9 pieces (for smaller bagels) and roll each piece into a ball. Rest on the counter for 10 minutes.

Shape. To shape the bagels, poke a hole in the center of each dough ball using your index finger. Then gently stretch the dough ball using your index fingers to form a ring. Aim for uniform shaped bagels to ensure even baking.

Boil. Preheat your oven to 425°F and line a baking sheet with parchment paper and sprinkle on some of the topping (this will form the bottom crust of your bagels). Bring a large pot of water to a boil and add the optional 2 tbsp brown sugar. Boil the bagels in batches for 1-2 minutes per side. This step is what gives bagels their distinctive crust and chewy interior. Use a slotted spoon to remove the boiled bagels and place them on the prepared baking sheet on top of the desired topping.

Brush and dress. While the bagels are still wet and tacky from boiling, brush them with egg wash and sprinkle your chosen toppings.

Bake. Bake the bagels in the preheated oven for 20-25 minutes, or until they turn golden brown and crisp. Let them cool slightly before enjoying.