In the bowl of a stand mixer, whisk together the warm water, barley malt syrup/sugar, and yeast. Cover and let it sit for 5 minutes.

Add the flour and salt. Beat on medium speed for 2 minutes until the dough forms a rough ball. If the dough is too sticky, add flour one tablespoon at a time until it pulls away from the bowl.

Knead the dough on low speed for 6–7 minutes, or by hand for the same amount of time until it is smooth and elastic. If it’s sticky, sprinkle with flour as needed.

Lightly grease a large bowl with nonstick spray, butter, or oil. Place the dough in the bowl, cover it, and let it rise for 1.5–2 hours until it doubles in size.

Preheat the oven to 425°F (218°C) and line two baking sheets with parchment paper.

Punch down the risen dough and divide it into 8 equal pieces (about 4 ounces each). Shape each piece into a ball, and make a hole in the center to form the bagel shape.

Let the shaped bagels rest for 5–10 minutes while preparing the water bath.

Fill a large pot with 2 quarts of water and whisk in the barley malt syrup or honey. Bring to a boil, then reduce to medium-high heat. Boil bagels for 2 minutes, flipping halfway through, then place them back on the prepared baking sheets.

Brush each bagel with the egg wash. Add toppings if desired.

Bake for 20–25 minutes until golden brown. Allow to cool for 20 minutes on the baking sheets, then transfer to a rack.