For the Yukone: In a 10-inch skillet, whisk water and flour over medium heat until thick, like mashed potatoes, about 2 minutes. Scrape onto a plate, spread into a 1-inch layer, cover and cool to about 75°F (23°C), around 30 minutes.

For the Dough: Pulse flour, sugar, salt, and instant yeast in a food processor fitted with a metal blade. Once combined, add cooled yukone and water. Process until dough is silky smooth, and a small piece can be stretched into a sheet without tearing, about 90 seconds.

To Shape: Turn dough onto a clean, un-floured surface, and divide into 8 roughly equal portions (3 ounces or 85g each) and cover with plastic. Cup a portion of dough beneath your palm and work in quick, circular motions to form a tight ball, with only a tiny seam along the bottom. Keep the shaped dough covered in plastic and let rest 15 minutes.

To form the bagels, poke a hole into the center of each portion with a damp fingertip, then gently stretch into a 3 ¼-inch ring, wetting your hands in cold water as needed to prevent sticking. Arrange on a well-greased, parchment-lined half sheet pan, cover with plastic, and refrigerate 24 to 36 hours.

To Boil: Adjust oven rack to lower-middle position and preheat to 425°F (220°C). Fill a stainless steel pot with about 3 inches of water, stir in barley malt syrup, and bring to a boil over high heat. Working two or three at a time, boil the bagels about 30 seconds per side. Drain on paper towels for two or three seconds, then transfer to a parchment-lined half sheet pan.

To Finish: Bake the bagels until blistered and golden brown all over, about 25 minutes. Cool at least 15 minutes. To serve, split horizontally with a serrated knife.