Pour water into the bowl of a stand mixer³. Add yeast and 1 teaspoon granulated sugar. Allow to sit for 5 minutes or until foamy. Stir in oil and brown sugar.

In a separate bowl stir together flour and salt.

Attach dough hook to mixer and stir on low speed, gradually adding flour mixture until completely combined until dough is clinging together, is no longer sticky to the touch and is pulling away from the sides of the bowl. If needed, add additional flour, one tablespoon at a time (I often have to add as much as 6 additional tablespoons). Dough should feel almost dry to the touch and should not stick to your fingers.

Knead with a dough hook for 4-5 minutes, but if your mixer seems to be struggling (my KitchenAid can’t handle this dough) then remove the dough and knead by hand on a clean countertop for 5-6 minutes or until dough is smooth and elastic.

Place dough in a lightly oiled bowl, cover tightly, and place in a warm, draft-free place to rise until doubled in size (about 1-2 hours).

While dough is rising, prepare two cookie sheets by lining with parchment paper and then sprinkling cornmeal over the surface of the parchment (you only need a light sprinkling, about 1 ½ teaspoon per sheet).

Gently deflate dough and divide into 12 even pieces. Form each into a tight ball and then use your thumb to gently form a hole in the center that is about 2” wide (see video or photos in post for a visual if needed). Place bagels on prepared baking sheets, about 6 to a sheet, spacing each several inches apart.

Cover bagels with a clean towel and set aside. Meanwhile, preheat oven to 425F (220C) and pour two quarts of water into a large pot or Dutch oven. If using honey, add this to the pot as well and stir until combined.

Bring water (and honey, if using) to a rolling boil. Boil bagels, 2-3 at a time, for 45-60 seconds on each side. Return to prepared baking sheet.

Once your bagels have been boiled, prepare egg wash by whisking together egg and water. Brush egg wash liberally over bagels and sprinkle with any bagel toppings you would like to use (see notes for suggestions, you can of course leave them plain instead; brush with egg wash but do not add any toppings).

Transfer to 425F (220C) oven and bake on center rack for 22 minutes or until golden brown. I recommend baking one sheet at a time.

Allow bagels to cool before enjoying. Use a serrated bread knife to cut in half, if desired.