In a small bowl, combine the warm water, yeast, and granulated sugar. Let it sit for 5-10 minutes until foamy.

In the bowl of a stand mixer fitted with the dough hook, combine the flour and salt. Add the yeast mixture and 1 tbsp of barley malt syrup. Mix on low speed until a shaggy dough forms. Increase the speed to medium-low and knead for 10-12 minutes, or until the dough is smooth and very elastic. The dough will be stiff.

Place the dough in a lightly oiled bowl, cover, and let it rest at room temperature for 1 hour.

Turn the dough out onto a clean surface and divide it into 12 equal pieces. Roll each piece into a smooth ball.

Press your thumb through the center of each ball to create a hole. Gently stretch the dough to form a 2-inch ring. Place the shaped bagels on a parchment-lined baking sheet.

Cover the baking sheet tightly with plastic wrap and refrigerate for at least 12 hours and up to 24 hours.

Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper.

In a large pot, bring 2 quarts of water, 1 tbsp of barley malt syrup, and the baking soda to a rolling boil.

Gently drop 2-3 bagels at a time into the boiling water. Cook for 60-90 seconds per side. Use a spider strainer to remove them and place them back on the parchment-lined baking sheets.

Brush the tops with an egg wash (optional, for extra shine) and sprinkle generously with your desired toppings.

Bake for 20-25 minutes, rotating the pans halfway through, until the bagels are a deep golden brown.

Let cool on a wire rack before slicing and enjoying.