In the bowl of a stand mixer, whisk together the flour, brown sugar, and salt.

Add the active starter and water and mix until combined. Knead the dough for 8-10 minutes until smooth and stretchy.

Place the kneaded dough in a clean bowl covered with plastic wrap. Let rise in a warm place for 4-6 hours.

Line a baking sheet with parchment paper or a silicone mat and sprinkle with semolina or cornmeal.

Divide the dough into 6 equal pieces, shape each into a ball, and poke a hole through the center to form the bagel shape.

Let the shaped bagels rise on the lined baking sheet for 1-2 hours, or they can be placed in the fridge overnight.

Preheat the oven to 400°F. Boil about 12 cups of water in a large pot and add 1 tablespoon of baking soda.

Boil each bagel for 30 seconds on each side, then place them back on the baking sheet.

Lightly beat an egg white and brush it over each bagel.

Bake the bagels in the oven for 18-20 minutes, or until golden brown.