In a measuring cup, mix the water, brown sugar, and yeast until the sugar dissolves. Let the mixture stand for about 5 minutes or until it foams.
In a large bowl combine the flour and salt. Add the yeast mixture and mix until a dough forms. Turn the dough out into a working surface and knead for 15 minutes. The dough should be stiff but smooth. Place the dough in a lightly greased bowl. Cover with a damp towel and let the dough rise for approximately 1 ½ hours until doubled in size.
Line two baking sheets with parchment paper. Using a bench scraper, divide the dough into 12 equal pieces and shape them into tight, smooth balls. Place the balls on the prepared baking sheets. Cover with plastic wrap and allow them to rest for 5 minutes. Uncover and form the bagels by poking a hole through the center of each dough ball. Stretch the dough gently in a circular motion. The bagel hole should be about 1 1/2 –inches in diameter. If the hole is too small, it will close during baking. Cover the bagels and allow them to rest for 30 minutes.
Preheat oven to 425°F. Mix all the ingredients for the water bath in a large saucepan. Bring the mixture to a boil. Reduce the heat until the water is simmering.
Carefully transfer 2-3 bagels to the saucepan and cook for 1 minute, flip them over using a slotted spoon. Cook for 1 more minute. Remove the bagels from the water and place back on the baking sheets.
Bake the bagels for 20-25 minutes or until a deep brown crust is achieved. Remove from oven and cool completely.