In a mixing bowl, combine the warm water, active dry yeast, and brown sugar. Stir gently and let it sit for about 5-10 minutes, or until it becomes frothy.
Once the yeast is activated, add the bread flour and salt to the mixture. Stir until a shaggy dough forms.
Transfer the dough to a floured surface and knead for about 8-10 minutes, until it’s smooth and elastic. If the dough is too sticky, add a little more flour as needed.
Place the kneaded dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
Once risen, punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball, then poke a hole through the center with your finger. Gently stretch the hole to form a bagel shape.
Place the shaped bagels on a baking sheet lined with parchment paper, cover, and let them rest for another 30 minutes.
While the bagels are resting, bring a large pot of water to a boil. Preheat your oven to 425°F (220°C).
Once the water is boiling, carefully drop in a few bagels at a time. Boil for 1 minute on each side, then remove with a slotted spoon and return to the baking sheet.
In a small bowl, whisk together the egg white and tablespoon of water. Brush this mixture over the bagels and sprinkle with everything bagel seasoning.
Bake the bagels in the preheated oven for about 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Let the bagels cool on a wire rack for 10-15 minutes before slicing and enjoying. Toast them for an extra treat!
