Whisk the warm water and yeast together in the bowl of a stand mixer. Cover and allow to sit for 5 minutes.

Add the flour, brown sugar, and salt. Beat on low speed for 2 minutes.

Knead the dough for 6-7 minutes until it feels a little soft and passes the windowpane test.

Lightly grease a large bowl. Place the dough in the bowl, turning to coat all sides. Cover and allow to rise at room temperature for 60-90 minutes or until double in size.

Line two large baking sheets with parchment paper or silicone baking mats.

Punch down the dough, divide into 8 equal pieces, and shape into balls. Poke a hole in the center of each ball to shape the bagels.

Preheat oven to 425?F (218?C).

Fill a large pot with 2 quarts of water, whisk in the honey, and bring to a boil.

Cook bagels in boiling water for 1 minute on each side, 2-4 at a time.

Brush the egg wash on top and around the sides of each bagel. Dip into the everything bagel seasoning mix.

Place 4 bagels onto each lined baking sheet and bake for 20-25 minutes, until dark golden brown.

Allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.