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Start by mixing the high-gluten flour, water, barley malt syrup, salt, and instant yeast together until a dough forms.
Knead the dough thoroughly to develop the gluten structure, which is crucial for the bagel's texture.
Once kneaded, allow the dough to proof until it has doubled in size.
After proofing, divide the dough into equal portions and shape each piece into a bagel.
Let the shaped bagels rest for a short period before boiling them.
Boil the bagels in water to achieve that classic chewy texture.
Finally, bake the boiled bagels until they are golden brown and cooked through.