Place flour, brown sugar, and salt in the bowl of a stand mixer fitted with a dough hook. Sprinkle yeast over warm water in a separate bowl and let it froth up for a few minutes. Add water/yeast mixture to the stand mixer and mix on medium speed until dough forms together. This is a dry dough so it will seem like the dough it too dry to come together, but it will. If you want to add 1 tsp of water to help it along that’s ok. Once the dough has formed into a ball remove it and place it a greased bowl. Cover with plastic and let it proof for 1 hour.
Divide dough into 6 equal pieces using a knife or a bench scraper. Roll each piece into a ball. Flatten the ball out with your hands and poke a hole with your finger in the center of each piece. Stretch the dough out so the center is about 2 inches. Place bagels in the refrigerator for about 1 hour or up to 24 hours.
Boil water in a large pot with ¼ cup of brown sugar. Preheat oven to 450 degrees F. Drop each bagel into boiling water and boil for about 1 minute on each side. Remove and place in a sheet tray lined with parchment paper. After each bagel has been boiled, brush egg white over the top of each bagel and sprinkle with everything but the bagel seasoning.
Bake for 14-15 minutes. It should be golden brown all over.These bagels should be stored in an airtight container. Enjoy!