Make the sponge by combining 1/2 teas yeast, water and flour. Mix with a spoon and cover with plastic wrap. Allow to rise for 2 hours.

Add remaining 1/4 teas yeast, 1 ½ cups flour, salt and brown sugar. Stir (or mix with dough hook in stand mixer) until everything comes together. Add remaining flour until the dough becomes stiff. Knead by hand for ten minutes. The dough will be pretty stiff, but smooth and moldable.

Split dough into 6-4/5 ounce pieces. Form into balls and cover lightly in plastic wrap. Allow the dough to rest for 20 minutes. Next, poke a hole in the middle of each ball and run it around your fingers to widen the hole to about 2 inches.

Cover a baking sheet with parchment and lightly coat with spray oil. Place bagels 2-inches apart on prepared baking sheet. Recover bagels with plastic wrap and let sit for 20 minutes.

Fill a bowl with water and drop one bagel in. If it floats, dry off the bagel and place the covered bagels in the fridge overnight. If it doesn’t float, let stand for another 20 minutes and test again. Continue allowing the bagels to sit until they float.

Cover a baking sheet with parchment paper and lightly spray with cooking oil. Sprinkle on a thin layer of cornmeal. Heat oven to 500 F and bring a large pot of water to a boil. Add baking soda to boiling water and stir. Boil bagels for 2 minutes per side. Place boiled bagels on parchment-lined baking sheet.

Bake for 5 minutes. Rotate pan 180 degrees and reduce heat to 450 F. Remove from oven and allow to cool on a wire rack for at least 15 minutes before trying to eat.