In a large mixing bowl, combine flour, honey, malt powder, yeast, malt syrup, salt, and 525 grams water. Mix until combined and a dough-like consistency is achieved.

Transfer dough to a floured-work surface and, using gloved hands, knead 5 minutes, or until soft and smooth.

Divide dough into 5-ounce portions. Roll each portion into a small ball. Using your thumb, press in the center of each ball until a hole is formed. Shape into a bagel.

Repeat process with remaining dough. Transfer dough rounds to a floured sheet tray. Cover with plastic wrap and let proof 30 minutes at room temperature. Refrigerate overnight.

In a mixing bowl, combine flour, sugar, baking powder, and salt for the Pie Crumble. Add butter and, using a pastry cutter, cut butter into the mixture until a crumble-like consistency is achieved.

Transfer to a parchment-lined sheet tray. Freeze 15 minutes. Transfer half of the mixture to a separate sheet tray and bake 15 minutes, or until golden brown. Transfer to an airtight container and reserve.

In a mixing bowl, combine all ingredients for the Peanut Butter Caramel until smooth. Transfer to an airtight container and reserve.

In a mixing bowl, combine cream and half of the Peanut Butter Caramel until smooth. Transfer to an airtight container and refrigerate.

Heat oven to 450°F. In a large pot over medium heat, bring malt syrup, baking soda, and 6 quarts water to a boil.

Working in batches, boil Dough rounds 1 minute. Flip and boil an additional 1 minute. Transfer to a greased, parchment-lined sheet tray. Top with reserved raw Pie Crumble. Bake 14 minutes, rotating halfway through. Let cool.

Slice 1 Bagel in half. On each side, smear 2 ounces Peanut Butter Caramel Cream Cheese. On the bottom half, arrange banana slices followed by 1 tablespoon Peanut Butter Caramel and 2 tablespoons Pie Crumble. Close sandwich, wrap in parchment paper, and slice in half.