In the bowl of a stand mixer fitted with a dough hook attachment, whisk the warm water, barley malt syrup/sugar, and yeast together. Cover and allow to sit for 5 minutes.

Add the flour and salt, and beat on medium speed for 2 minutes, until the dough comes together and pulls away from the sides of the bowl.

When the dough has reached the proper consistency, beat on low speed with the dough hook for an additional 6–7 minutes, or knead by hand on a lightly floured surface for 6–7 minutes, until the dough feels smooth, supple, and elastic.

Lightly grease a large bowl with nonstick spray, butter, or oil. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with plastic wrap or a clean kitchen towel. Allow the dough to rise at room temperature for 1.5–2 hours, or until doubled in size.

Line two large baking sheets with parchment paper or silicone baking mats.

When the dough is risen, punch it down to release the air. On a lightly floured surface, divide the dough into 8 equal pieces, about 4 ounces (113g) each. Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5–2 inches in diameter.

Preheat the oven to 425°F (218°C).

Fill a large, wide pot with 2 quarts (1.9L) of water. Whisk in the barley malt syrup or honey. Bring to a boil over high heat, then reduce heat to medium-high. Drop 2 or 3 bagels in at a time, making sure they have enough room to float around. Boil the bagels for 1 minute, then use a spatula to flip each bagel over and boil for 1 minute more.

Using a pastry brush, brush the egg wash on top and around the sides of each bagel. If you’re adding toppings, dip the tops of the bagels into the toppings immediately after applying the egg wash.

Bake for 20–25 minutes, rotating the pans halfway through, until the bagels are dark golden brown. Allow the bagels to cool on the baking sheets for 20 minutes, then transfer to a cooling rack to cool completely.