Pour warm water into the bowl of your stand mixer. Add the yeast and granulated sugar. Let it sit for 5 minutes or until the mixture becomes foamy. Stir in the olive oil and brown sugar.

In a separate bowl, combine the bread flour and salt. This will be added to your yeast mixture.

Attach the dough hook to the mixer. On low speed, gradually add the flour mixture until completely combined. If dough remains sticky, add more flour one tablespoon at a time until it's smooth.

Knead the dough until it's smooth and elastic. Transfer it into a lightly oiled bowl, cover, and let it rise until it doubles in size, about 1-2 hours.

While the dough rises, line two cookie sheets with parchment paper and sprinkle them with cornmeal.

Punch down the dough gently, then divide it into 12 pieces. Shape each piece into a tight ball and poke a hole in the center.

Preheat your oven to 425°F. Boil water in a large pot and add honey, if using. Boil each bagel for 45-60 seconds on each side.

Brush each boiled bagel with the egg wash and sprinkle the desired toppings on top.

Place bagels on the center oven rack and bake for 22 minutes or until they turn golden brown. Let them cool before serving.