Start by prepping the yeast. Heat the water between 100F and 110F (37 to 43 C). Then add the white sugar and the yeast. Allow the yeast to sit for 5 to 10 minutes until it gets foamy.
Add the brown sugar to the yeast mixture. Then in a separate bowl whisk together the flour and the salt.
Gradually add the flour mixture in with the yeast mixture. Use a wooden spoon to combine the ingredients. Keep adding the flour until a tacky dough forms.
Knead the dough on a floured surface for 6 to 8 minutes. Or knead it with a stand mixer. Cover the dough with a damp towel or plastic wrap and allow it to rise for 90 minutes to 2 hours, or until doubled.
Cut the dough into 8 equal pieces. Then shape them into bagels. The easiest way is to roll the piece of dough in a ball and then poke a hole in the middle with your finger or thumb and then stretch out the hole a bit to make it larger. Watch the video to see how I do it.
Place the bagel shaped dough onto a sheet pan lined with parchment paper or a silicone mat. Then cover them with plastic wrap and allow them to rise for 30 minutes.
Fill a large pot halfway full of water. Then add the honey to it. Bring the water to a boil. Boil the bagel dough on both sides for 1 minute. Don't overcrowd the bagels.
Place the bagels on a wire rack to drain and cool. Then place them back on the sheet pan and baste them with an egg wash, created from the egg and water.
Preheat the oven to 425 F/218 C. Don't overcrowd the bagels on the pan, 4 to 5 bagels for each pan. Bake them for 20 to 25 minutes until they are golden brown. Rotate the pan after 10 minutes to ensure even baking and browning. Once they are finished baking remove them from the oven and allow them to cool for 10 minutes before serving. Enjoy!