In a large bowl, stir the 1 teaspoon yeast into the 4 cups flour. Add the water, mixing just until the dough resembles pancake batter.

Cover the bowl with plastic wrap and let sit at room temperature for about 2 hours, or until the sponge has doubled in size and is nice and foamy/bubbly.

Stir the remaining 1/2 teaspoon of yeast into the sponge.

Stir in 3 cups of the flour, the salt and the brown sugar and mix (using your dough hook if you are doing this in the mixer!) until the dough forms a ball. Then add up to 3/4 cup more flour a bit at a time until the dough has come together.

Knead for at least 10 minutes (or 6 minutes if you are using a mixer) until the dough is pliable but smooth. You don't want the dough to be sticky, but don't add too much flour either.

Once the dough is ready, immediately divide it into 12 equal pieces and form them into rolls.

Cover the rolls with a damp towel and let them rest for about 20 minutes.

Line 2 baking sheets with parchment paper and spray lightly with cooking spray.

Shape the bagels by pressing your thump through the middle of each roll and gently stretching the center out to about a 2-inch hole.

Place the formed bagels about 2 inches apart on the baking sheets, lightly spray them with oil, and cover them loosely with plastic wrap.

Let them set at room temperature for about 20 minutes.

Now it's time to do a float-test: Fill a bowl with room temperature water. Place a bagel in the bowl and it should float within 10 seconds. If it doesn't, let them rest longer and try the float test again. If the bagels float right away, pat them dry and place back on baking sheet.

Cover the pans with plastic wrap and place in the fridge to set overnight, or up to 2 days (and yes, the bagels do need this set time, so plan accordingly when you want to make these!)

When you are ready to bake them, preheat the oven to 500 degrees F and bring a large pot of water to a boil.

Once the water is boiling, dump in the baking soda.

Then remove the bagels from the fridge and place 2 or 3 at a time in the pot to boil. Don't crowd your pot.

Boil them to 1-2 minutes on each side and then place them baking onto the baking sheets.

Then you will need to do your egg wash and toppings or just add your toppings.

Bake them for 5 minutes, then rotate the pans and bake them for another 5 minutes to get them as golden brown as you want them.

Let them cool completely and then slice and freeze whatever you don't eat right away for the freshest taste!