Day 1:

1. To make the dough, stir the malt syrup, yeast, and salt into the lukewarm water until dissolved.
2. Place the flour into the bowl of a stand mixer fitted with the dough hook attachment. With the mixer on low speed, slowly add the liquid and mix for about 3 minutes or until dough comes together. If the dough is too dry add another tablespoon or two of water as needed. Let rest for 5 minutes.
3. Knead for 3 to 5 minutes (with the dough hook or by hand) or until dough is stiff yet supple and just barely tacky. If the dough seems too soft or overly tacky, knead in a little more flour as needed.
4. Place the dough in a clean, lightly oiled bowl. Cover with plastic wrap,and let rise at room temperature for 1 hour or until doubled in size.
5. Line a sheet pan with parchment paper or a silicone mat and spray lightly with cooking spray.
6. Divide the dough into 8 equal pieces, then form each into a ball by rolling it on a clean, dry work surface with a cupped hand.
7. Poke a hole through the center of the ball to create a donut shape. Holding the dough with both thumbs in the hole, rotate the dough with your hands, gradually stretching it to create a hole about 2 inches in diameter.
8. Arrange shaped bagels on prepared baking sheet. Mist with cooking spray or brush with a light coating of oil. Cover tightly with plastic wrap and refrigerate overnight or for up to 2 days.

Day 2:

1. Preheat your oven to 500 degrees F. If you plan to top your bagels with dried onion or garlic, rehydrate by soaking in water to cover for at least 1 hour before applying.
2. Remove the bagels from the refrigerator and immediately check whether they are ready for baking using the “float test”: drop one bagel in a small bowl of cold water. If it sinks, fish it out, shake it off, return it to the pan. Let your bagels proof for another 15 to 20 minutes, then test them again. When the bagels float to the surface, they’re ready.
3. Fill a large pot with 2 to 3 quarts of water, making sure the water is at least 4 inches deep. Cover and bring to a boil, then lower the heat to maintain at a simmer. Stir in the malt syrup, baking soda, and salt until dissolved.
4. Gently lower each bagel into the poaching liquid, taking care not to overcrowd the pot. Boil for 1 minute, then flip each bagel over using tongs or a slotted spoon. Boil for another minute, then transfer back to the sheet pan, domed side up. (If you need to oil the parchment again, definitely do so, otherwise the paper will stick to the dough as the bagels bake.)
5. Sprinkle on a generous amount of seeds or other toppings on to the still-damp bagels.
6. Lower the oven temperature to 450 degrees F and bake for 15 to 17 minutes, rotating the pan half-way through baking, until golden brown. If the bottoms are getting too dark before the bagels are done, place another pan under the baking sheet to insulate and prevent the bagels from burning.
7. Transfer bagels to a wire rack and cool for at least 30 minutes before serving.