Step 1

Measure out the dough ingredients. Place 4 cups bread flour, 1 tablespoon packed light brown sugar, and 1 1/2 teaspoons kosher salt in a stand mixer fitted with the dough hook. (Alternatively, place in a large bowl if mixing by hand.) Whisk to combine. Stir 1 tablespoon active dry yeast into 1 1/2 cups warm water until dissolved.

Step 2

Mix the dough. With the mixer on the lowest speed, slowly pour in the water-yeast mixture and continue mixing until the dough forms a tight ball and the sides of the bowl are clean, about 8 minutes total. (If kneading by hand, slowly pour in the water while mixing with a wooden spoon. Transfer the dough to a clean work surface and knead by hand until a tight ball forms, 6 to 8 minutes.)

Step 3

Let the dough rise. Remove the dough from the bowl. Coat the bowl with cooking spray. Place the dough back in the bowl. Cover the bowl with plastic wrap or a kitchen towel and let rise in a warm place until puffy and doubled in volume, 1 to 1 1/2 hours.

Step 4

Shape the dough into balls. Line 2 baking sheets with parchment paper and coat with cooking spray. Transfer the dough onto a clean work surface and divide into 12 pieces. Roll each piece of dough into a smooth, round ball.

Step 5

Let the dough balls rise. Place 6 on each baking sheet, spacing them at least 2 inches apart. Spray the tops of the balls with cooking spray, loosely cover with plastic wrap, and let them rest for 30 minutes at room temperature.

Step 6

Preheat the oven and prepare a water bath. Arrange 2 racks to divide the oven into thirds and heat the oven to 425°F.

Step 7

Prepare a water bath. Place 8 cups water, 3 tablespoons packed light brown sugar, 1 teaspoon baking soda, and 1 teaspoon kosher salt in a large heavy-bottomed pot or Dutch oven. Bring to a simmer over high heat. Reduce the heat to medium to maintain a gentle simmer.

Step 8

Shape the bagels. Poke a hole through the center of each dough ball with your finger, then gently stretch the center by twirling it around your fingers until the hole is 1 inch in diameter.

Step 9

Boil the bagels. Carefully transfer 4 of the bagels into the simmering water. Simmer for 3 minutes. Flip the bagels with tongs and simmer for 2 minutes more. Remove the bagels from the water bath, hold them over the pot for a minute to drain off excess water, and place back onto the baking sheet. Immediately sprinkle each bagel with 2 teaspoons topping if desired. Repeat with the remaining bagels, making sure the water comes back up to a simmer between each batch.

Step 10

Bake the bagels. Bake the bagels for 12 minutes. Flip the bagels so that they are bottom-side up (this helps them maintain their shape). Bake until they are deep golden-brown, 8 to 12 minutes more. Transfer to a wire rack to cool completely.