Add the liquid mixture to the dry ingredients and knead 60–90 seconds (food processor) or 90 seconds on medium speed (stand mixer) until the dough is tacky and cohesive. mix

Transfer dough to a lightly oiled bowl and stretch toward the center several times to create a smooth ball. prep

Coat dough lightly with oil, cover, and refrigerate for 12 hours or more. prep

Remove dough from fridge and place on a floured surface. Portion into 10–12 equal pieces using a scale, forming tight balls. prep

Bring a large pot of water to a simmer, adding ~¼ cup barley malt syrup. prep

Preheat oven to 425ºF (218ºC) and line sheet pans with parchment paper. prep

Use your thumb to poke a hole in the center of each dough ball, stretching into a donut shape while keeping tension on the surface. prep

Boil 4 bagels at a time for 30 seconds per side, then transfer to a towel-lined sheet pan using a slotted spoon or spider. mix

Brush each bagel with egg wash and dip in desired toppings. assemble

Place bagels on parchment-lined sheet pans and bake 20–25 minutes until evenly golden. Rotate pans halfway if using two trays. bake