Mix 60ml tepid (105° F) water, the malt syrup, and yeast in a small bowl until dissolved. Set aside until foamy, about ten to twenty minutes.

Combine flour, 500ml water, and yeast mixture in a large bowl and mix until shaggy.

To mix in an electric mixer: Mix on low 2 min, medium-low 1 min. Scrape bowl. Add salt. Mix on low 1 min, then medium-low 1 min. Slowly stream in 40ml cold water over the course of 2-5 min on low until it is fully incorporated. Mix for an additional minute on low, medium 1 minute, then on medium-high for 2-3 minutes.

To mix by hand: Knead 5-7 min until mostly smooth. Mix salt and remaining 40ml cold water. Slowly drizzle water into dough while kneading. knead another 5–7 min until dough is smooth and slightly tacky.

Cover and rest 1 hour at room temp, until slightly puffy. Punch dough down and rest 15 minutes before shaping.

Divide fully fermented bagel dough into 150 g pieces.

Pre-shape: Take one dough portion and fold the outer edges inward toward the center, rotating as you go, until a rough ball forms. Place seam side down on the counter. Cup your hand loosely around the dough using a “C” shape with thumb and pinky. Move your hand in small circular motions against the counter to tighten the surface and seal the bottom seam. The dough ball should feel smooth and taut. Repeat with remaining pieces.

Cover with an inverted dough tray or damp towel and rest 15–20 minutes. Uncover and allow to rest an additional 5–10 minutes. This rest allows gluten to relax, making final shaping easier.

Shape into Logs: Place a rested dough ball smooth side down so the seam faces up. Gently flatten into a soft square or rectangle using fingertips. Do not press aggressively. Take the edge farthest from you and fold it toward the center about ¼ to ⅓ of the length. Press lightly to seal. Continue folding toward yourself, building tension with each fold. Roll it over so the seam sits on the counter and pinch the seam closed firmly.

Roll into a Rope: Flip the log seam side up. Place both hands flat in the center of the log. Roll back and forth while gradually moving your hands outward toward the ends. Stretch gently until the rope is 8–10 inches long and evenly thick throughout.

Form the Ring: Hold one end of the rope in each hand. Gently push hands in opposite directions to create a slight spiral in the rope. With seam side up, lift and wrap the rope around one hand so the ends overlap by 1–2 inches. Place the overlapped ends on the work surface. Roll the overlap back and forth against the counter to seal completely.

Slide your hand out gently. The bagel should feel taut, evenly thick, and slightly springy, with a generous center hole. Place shaped bagel seam side down on a parchment-lined baking tray or in a dough container. Repeat with remaining dough.

Cover with a lid, inverted sheet tray or plastic wrap and refrigerate overnight or up-to 24 hours before baking.

Preheat the oven to 450° F with a rack in the top third. Place an oven safe pot with a few inches of water on the bottom rack to create steam.

Bring water to a rolling boil in a wide pot.

Remove the shaped bagels from the fridge fifteen to twenty minutes before boiling.

When the water boils, add 100 g malt syrup or sugar, 50 g salt, and 25 g baking soda if you want deeper color. The malt will foam. Leave a few inches of clearance at the top of the pot to prevent overflow.

Add the bagels bottoms down, parchment and all. After ten to fifteen seconds the parchment will release. Flip each bagel after 30-45 seconds and boil another 30-45 seconds.

Use a slotted spoon to transfer to a wire rack. Drain briefly. Add toppings right away while the surface is sticky.

Place boiled bagels on a parchment lined baking sheet with about an inch of space between each one. Bake for ten minutes.

Remove the steam tray and rotate the pans. Bake another ten minutes or until the color looks right.

Cool ten minutes on a wire rack if you can resist tearing one open right away.