1. In a large bowl or stand mixer, combine bread flour, salt, and instant yeast. Slowly add warm water and barley malt syrup. Mix until a stiff dough forms, about 4–5 minutes. Knead for 6–8 more minutes until smooth and elastic.

2. Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise at room temperature for 1 hour until slightly puffy but not doubled in size.

3. Divide dough into 8 equal pieces. Roll each into a tight ball, then poke a hole in the center using your thumb. Stretch gently into a ring, about 1.5 inches wide.

4. Place shaped bagels on a parchment-lined baking sheet. Cover and refrigerate overnight (8–12 hours) to develop flavor and structure.

5. Preheat oven to 425°F (218°C). Bring a large pot of water to a boil. Add 1 tablespoon baking soda and 1 tablespoon barley malt syrup. Boil bagels 1–2 at a time for 45 seconds per side. Drain and return to baking sheet. Add toppings while still wet.

6. Bake the bagels on the center rack for 20–22 minutes or until deeply golden brown. Let cool on a wire rack for at least 20 minutes before slicing.