In a medium bowl, combine water and yeast. Stir to dissolve the yeast.

Add bread flour, malt powder (or sugar), and 20 grams of salt to the bowl.

Mix the ingredients with a sturdy spoon until a shaggy dough forms and you can no longer stir with the spoon.

Switch to a soaking wet hand and continue mixing the dough by squeezing and folding until the dough is well combined.

Transfer the dough to a work surface and knead for 10-12 minutes until smooth and elastic.

Place the kneaded dough into a bowl, cover with a lid, and let it bulk ferment at room temperature for 1 hour.

After 1 hour, cut the dough into 12 pieces, each weighing approximately 120 grams.

Shape each piece of dough into a bagel.

Place the shaped bagels onto two parchment-lined sheet trays and refrigerate for at least 4 hours, preferably 24 hours.

Preheat your oven to 475°F and soak bagel boards in water.

Bring 3-4 liters of water to a boil in a large pot and add molasses.

Boil the bagels for 30 seconds per side.

Transfer the boiled bagels to the soaked bagel boards and bake for 5 minutes.

Flip the bagels and bake for another 12-15 minutes.

Remove the bagels from the oven and transfer to a wire rack to cool.

For seeded bagels, press the boiled bagels into a tray of seeds before baking.

In a stand mixer, whip the cream cheese, milk, and a pinch of salt for 2 minutes until smooth and spreadable.