In a large mixing bowl, add warm water, 1 tsp of brown sugar, and yeast. Let bloom for 10 minutes.
Add the rest of the brown sugar, salt, and 2 cups of flour. Stir to combine well.
Add the rest of the flour (½ cup at a time), making sure to stir well in between. Once the dough is no longer sticking to spatula/hook attachment, knead the dough by hand until the dough becomes smooth and has good stretch. Form dough into a ball.
Grease a clean large mixing bowl with vegetable oil and place the dough ball into the bowl.
Set aside and let rise until the dough has doubled in size (1-2 hours).
Preheat oven to 375°.
Prepare a baking sheet by placing a piece of parchment paper and spraying it will a non-stick cooking spray.
In a large pot, boil 6 cups of water.
Transfer the dough to a well-floured surface. Slightly press the dough out and cut into 2x2 pieces.
Form each dough piece into a ball. Using a clean finger, poke a hole into the middle of each dough ball.
Using your hands, shape dough into a bagel shape and place them on a plate. Set aside.
Once all of the dough balls are formed into bagel shapes, drop about 6 bagels at a time into the boiling water and boil on each side for 30 seconds.
Place boiled bagels on a drying rack to drain any excess water. Once all of the bagels have been boiled and drained, place bagels on prepared baking sheet and place in oven.
Cook for 20-22 minutes or until the tops of bagels are lightly brown.
Remove bagels from baking sheet and place on a cooling rack. Let bagels cool for 5-10 minutes.