Prepare the dough. In the bowl of a stand mixer, whisk warm water, yeast, and barley malt syrup or sugar. Cover and let sit for 5 minutes until foamy.

• Add flour and salt. Mix on medium speed for 2 minutes until the dough pulls away from the sides of the bowl. Adjust with flour or water as needed to achieve a stiff but workable dough.

Knead the dough. Knead on low speed for 6–7 minutes or by hand until smooth, elastic, and slightly tacky. Perform the windowpane test if needed.

First rise. Lightly grease a large bowl, place dough inside, cover, and let rise at room temperature for 1½–2 hours until doubled in size.

• Line two baking sheets with parchment paper.

Shape the bagels. Punch down the dough and divide into 8 equal pieces. Shape into balls, then poke a hole through the center and stretch to 1½–2 inches wide. Let rest for 5–10 minutes.

• Preheat oven to 425°F (218°C).

Boil the bagels. Bring water and barley malt syrup or honey to a boil. Boil bagels 2–3 at a time for 1 minute per side. Drain and return to baking sheets.

• Brush with egg wash and add toppings if desired.

Bake. Bake for 20–25 minutes, rotating pans halfway, until deeply golden brown. Cool before slicing.