In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes, or until foamy.

Add flour and salt to the wet ingredients and mix until a dough forms.

If using a stand mixer, knead your dough for 8-10 minutes on the 2nd setting. Keep an eye to ensure the machine doesn't overheat. If you feel it getting warm you can pause for 30 seconds or so. If you don't have a stand mixer, turn the dough onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic.

Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.

Punch down the dough and divide it into 8 equal pieces.

Roll each piece into a ball and then using your index finger, poke a hole into the center. Enlarge the hole by gently rolling both index fingers in a circle shape to stretch it out.

Bring a large pot of water to a rolling boil. Add 2 tablespoons of brown sugar (optional)

Gently place 3-4 bagels into the boiling water and cook for 30 seconds per side.

Remove the bagels from the water and place them on a baking sheet lined with parchment paper.

Brush the tops of the bagels with the egg wash and sprinkle with your desired toppings.

Bake the bagels in a preheated oven at 425°F (220°C) for 18-20 minutes, or until golden brown.

Let the bagels cool completely before slicing and serving.