While the dough is rising, spread the baking soda over a baking sheet and bake it in a 300 degree F oven for one hour. Dissolve the baking soda completely in 5 cups of cold water.

In the bowl of a stand mixer, whisk together the flour, sugar, salt, and yeast.

Combine the water and melted butter and pour the mixture into the flour mixture. Knead on second speed for about two to four minutes, until the dough just comes together. Increase the speed to 5 and knead the dough for about four minutes until smooth. The dough should be tacky but not sticky.

Let the dough rise until doubled in a lightly oiled bowl or dough rising bucket, covered, about an hour.

Divide the dough into eight equal pieces and form each into a ball. Cover with oiled plastic wrap and let rest on a parchment lined baking sheet for 10 minutes.

Lightly flour the bottom of the dough balls and then poke a hole from the bottom of each one. Using your hands, stretch the dough into rings. Rotate the dough in your hand as you are gently stretching it.

Cover the dough and chill it in the refrigerator for 30 minutes. While the dough is chilling, heat the oven to 425 degrees F with a rack in the center.

Bring 3 quarts of water to a boil in a large saucepan and add a tablespoon of barley malt syrup or brown sugar.

Working with one to two bagels at a time, boil the bagels 30 seconds per side and then dip them in the cold baking soda water bath for 30 seconds. Place them back onto the baking sheet and sprinkle them with pretzel salt.

Bake the bagels for about 20 minutes. Cool on the pan for five minutes and then transfer to a wire rack.