In a small bowl, combine warm water, dry active yeast, and brown sugar. Stir and set aside.

In a large bowl or the bowl of a stand mixer, mix together 4 1/2 cups of bread flour, salt, cinnamon chips, and chopped white chocolate.

Add the foamy and bubbly yeast mixture to the dry ingredients.

Using a stand mixer with a dough hook, knead for 10 minutes, adding up to 1/2 cup of extra flour to maintain a soft, workable dough. Alternatively, knead by hand for 10 minutes, adding extra flour as needed.

After kneading, let the dough rest for 5 minutes.

Use a sharp knife or bench scraper to divide the dough into 8 equal pieces.

Form each piece of dough into a tight ball and press your thumb into the center to create the bagel shape. Place on a parchment or silicone-lined cookie sheet.

Cover the cookie sheet with plastic wrap and allow the bagels to rise for 20 minutes.

While the bagels are rising, make the cinnamon crunch topping by combining all topping ingredients in a small bowl. Set aside.

Preheat the oven to 425°F.

In a large pot, bring about 4 inches of water to a rolling boil.

While the water is heating, whisk together the egg white and water for the egg wash. Set aside.

Carefully drop the risen bagels into the water, boiling each for 1 minute, flipping, then boiling for another minute. Remove and place back on the cookie sheet.

Brush each boiled bagel with the egg wash and sprinkle generously with the cinnamon crunch topping.

Bake the bagels in the preheated oven for 15-17 minutes, or until golden brown.

Let the bagels cool for 10 minutes before cutting.