In a small bowl, whisk together the warm water, barley malt syrup, and yeast. Let the mixture sit for 8-10 minutes to activate the yeast.

In the bowl of a stand mixer fitted with a dough hook, combine the flour and salt. Mix on low speed to combine.

Add the yeast mixture and mix on the lowest speed for 3 minutes. Stop the mixer and let the dough rest for 5 minutes.

Continue mixing on low speed for another 3 minutes until the dough is stiff yet supple.

Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise at room temperature for 1 hour.

After the dough has risen, divide it into 8 equal pieces, weighing about 4 oz each.

Form each piece into a loose ball, flatten it slightly, and poke a hole through the center using your thumb.

Rotate the dough with both thumbs to stretch the hole to about 2 inches in diameter.

Place each formed bagel onto a greased, parchment-lined sheet pan. Mist with oil or cooking spray and cover with plastic wrap.

Refrigerate overnight.

The next morning, prepare the poaching liquid. In a large saucepan, heat the water to a simmer. Add the barley malt syrup, baking soda, and kosher salt.

Remove the bagels from the fridge and test if they are ready by placing a bagel in cold water. If it floats, it’s ready to cook; if it sinks, let it rest at room temperature for another 15-30 minutes.

Preheat your oven to 500°F.

Once the bagels have passed the float test, gently lower them into the simmering water using a slotted spoon. Cook each bagel for 1 minute, then flip and cook for another minute.

Remove with a slotted spoon and place them domed side up on a lightly oiled, parchment-lined baking sheet. If desired, brush the tops with egg white and sprinkle with toppings.

Lower the oven temperature to 450°F. Bake the bagels for 8 minutes, then rotate the pan.

Check the bottoms; if browning too quickly, place another baking tray underneath. Bake for an additional 8-10 minutes, or until the bagels are a rich golden brown.

Cool on a wire rack before serving.