To activate the yeast, add ½ cup of the warm water into a measuring cup. Add in 1 tablespoon of barley malt and mix to melt the malt. Once combined, add in the yeast. Stir to dissolve the yeast and let the mixture sit for 5 minutes. After 5 minutes, it should be foamy and bubbly

In a large mixing bowl, add in the flour and salt. Mix slightly with a fork to evenly distribute the salt. Pour the yeast in the middle along with the remaining 1 cup of water. Mix the dough with a spoon until a shaggy dough forms

After a shaggy dough forms, begin kneading the dough in the bowl for about 1 minute until a ball of dough begins to form

After kneading for about 1 minute, turn it onto the counter or a clean flat space sprinkled with a little bit of flour and continue to knead until the dough is stiff and smooth. This will take about 15 minutes of consistent kneading by hand. Unfortunately, doing this in a stand mixer will not produce the same result

After kneading, place the dough in a large mixing bowl placing the seam-side down, smooth slide up). Cover the dough with a damp towel and let is sit until it has doubled in size. About 90 minutes.

After the dough has doubled in size, lightly punch it down to release some air and place it onto a clean counter. Using a knife or bench scraper, cut the dough into 9 even pieces. Each will be around 100 grams

Take one piece at a time and gather all the edges towards the middle. Then pinch them together by pulling together the seams with your thumb and pointer finger. The bagel dough should almost form a balloon-like shape. Repeat with all pieces, placing them seam side down on the counter.

After they are all shaped, cover with a damp towel and rest the balls for five minutes

As the dough is resting, prepare 2 cookie sheets by lining them with parchment and brushing with a little bit of oil. Set aside

To shape the bagels, roll each out into a 9-inch rope. The ends should be slightly thinner than the rest of the rope

Remove the bagel from your hand and place it on the baking sheet (there should be 4-5 per sheet)

Once all the bagels are shaped, cover them tightly in plastic. Top with a damp towel and proof in the refrigerator overnight (up to 24 hours).

Preheat the oven to 450 degrees fahrenheit

Set a baking tray with a wire rack next on top to the stove

Place a plate will with a few tablespoons of your topping (you can refill as needed) next to the wire rack

Remove the bagels from the fridge and let them sit at room temperature for about 20 minutes

Place a large dutch oven on the stove and fill the pot with hot water (until it is about halfway full). Bring to a boil over high heat

After it is boiling, add in the baking soda and barley malt syrup. The water should look like a strong, dark tea. Add more syrup if it is too pale

Adjust the heat to bring the mixture to a gentle boil and transfer as many bagels as will fit in one layer into the pot. Boil for about 1 minute turning halfway through the boil time

Use a slotted spoon to transfer the bagels to a wire rack (they will deflate at this point and bake back up in the oven). Repeat with the remaining bagels

Taking one bagel at a time, place the top side into the toppings so the seeds stick to the bagel. Then flip the bagel over to coat on both sides

Place the coated bagels on a baking tray lined with parchment, flat side down.

Bake for 20-25 minutes until they are a deep golden brown