In a large bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until slightly foamy. Add the flour, salt, and barley malt syrup. Mix with a wooden spoon or dough hook until a rough dough forms.
Turn it out onto a floured surface and knead for about 8–10 minutes, or until the dough becomes smooth and elastic.
If it’s too sticky, dust lightly with flour. Don’t add too much; bagel dough should stay dense for that signature chew.
Place the dough in a lightly oiled bowl, turning once to coat. Cover and let it rise at room temperature for about 1 hour
After the first rise, gently punch down the dough and divide it into 8 equal pieces. Shape each piece into a smooth ball
To form bagels, poke a hole in the center of each dough ball with your thumb, then gently stretch it until the hole is about 1½ inches wide. Remember, it will shrink slightly during baking.
Place the shaped bagels on a parchment-lined baking sheet. Cover them lightly with a clean towel and let them rest for 10 minutes. Preheat your oven to 425°F (220°C).
Bring a large pot of water to a gentle boil and stir in the barley malt syrup and baking soda. Carefully drop 2–3 bagels at a time into the water. Boil for 45 seconds per side — this sets the crust and gives bagels their iconic chew.
Use a slotted spoon to remove them and place them back on the baking sheet. Bake the bagels for 20–22 minutes, rotating the pan halfway through, until they’re golden brown and shiny.
When they come out, the smell alone is irresistible — malty, toasty, and rich. Let them cool for about 15 minutes before slicing
