Either line two baking sheets with a silicone mat or parchment paper, or coat with cornmeal. Whichever works for you.

Cut off pieces of dough that weigh about 100 grams and shape them into balls as though you were making dinner rolls.

Take each ball of dough, and, using your thumbs, make a hole in the middle and stretch it out just a bit.

Cover the bagels with a towel and let rest for 30 minutes.

Preheat oven to 400°F.

In a large saucepan (large enough in diameter to hold 3-4 bagels), boil up about 2 quarts of water. Once boiling, add the brown sugar.

Place the bagels in the boiling water, 3 to 4 at a time. Boil on one side for a minute, then flip and boil on the other side for a minute. Use a slotted spoon to transfer to a baking sheet.

While the bagels are still wet, top with whatever toppings you like.

Slide the bagels into the oven and bake for 30-35 minutes, rotating the baking sheets about halfway through, until nicely browned.