In the mixer bowl, combine warm water (100-110°F) with instant yeast and barley malt syrup. Let sit 5 minutes until foamy.

Add flour, salt, and oil (if using).

Using the dough hook, mix on low speed for 2-3 minutes until a shaggy dough forms.

Increase to medium speed and knead for 10-12 minutes. The dough should become smooth, very stiff, and pull cleanly from the bowl sides.

Pinch off a small piece and stretch it thin (windowpane test). It should stretch without tearing. If it tears easily, knead another 2-3 minutes.

Combine ingredients in a large bowl until shaggy, then turn out and knead vigorously for 15-20 minutes on an unfloured surface.

Lightly oil a large bowl.

Shape the dough into a tight ball and place in the bowl, turning to coat with oil.

Cover with plastic wrap or a damp towel.

Let rise at room temperature (70-75°F / 21-24°C) for 1-1.5 hours. The dough should increase by about 50%, not double.

Gently turn the dough onto an unfloured work surface.

Using a bench scraper and scale, divide into 8 equal pieces (about 105g each).

Cup your hand over each piece and move in tight circles to form taut balls. Let rest 5 minutes under a damp towel.

Using either the poke method (poke thumb through, stretch to 2-inch hole) or rope method (roll 9-inch rope, wrap around hand, seal seam).

Place shaped bagels on a parchment-lined baking sheet, spaced 2 inches apart.

Cover loosely with plastic wrap or slip the whole sheet into a large plastic bag.

Place the covered baking sheet directly in the refrigerator.

Let rest 12-24 hours. The bagels will puff very slightly but should not double.

Take bagels out. They can go straight from fridge to boiling water, no room temp rest needed.

Fill a small bowl with room temperature water. Drop one bagel in (float test). It should float within 10-15 seconds. If it sinks, let them rest at room temperature 15-20 minutes.

Heat to 450°F (230°C) with rack in center position.

Fill large pot with 4 quarts water, add barley malt syrup and baking soda. Bring to rolling boil.

Place toppings in shallow bowls near the stove.

Fresh parchment on two baking sheets.

Lower 2-3 bagels at a time into the boiling water.

Shorter boil = softer crust. Longer boil = chewier, denser bagel.

Use slotted spoon to flip each bagel.

Let excess water drip off for a few seconds.

While wet, press top into your chosen toppings.

Place topping-side up on prepared baking sheets.

Place in 450°F (230°C) oven immediately after boiling.

After 10-12 minutes, rotate pan for even browning.

Bagels are done when deep golden brown, 20-25 minutes total. Internal temp should reach 200-205°F (93-96°C).

Transfer to wire cooling rack. Wait at least 15 minutes before slicing.

Poke your thumb through the center of a dough ball.

Use both index fingers to stretch the hole to 2 inches.

Work around the ring to even out thickness.

Roll dough ball into 9-10 inch rope.

Overlap ends by 1.5 inches.

Roll seam on counter to seal.

Preheat to 450°F (230°C).

Bake at 450°F for 20-25 minutes, rotating halfway.

Preheat to 425°F (220°C).

Bake 18-22 minutes, watching carefully.