1 1/2 cups and warm water (Make sure it is not hot, you don’t want to kill the yeast.)
2 teaspoons active dry yeast
4 cups bread flour
2 tablespoons malt syrup or honey
1 tablespoon oil
2 tablespoons kosher salt
4 teaspoons granulated sugar
1 tablespoon warm water
1 large egg white
Toppings: Sesame seeds, caraway seeds, poppy seeds, coarse black pepper, dried onion, dried garlic, roasted garlic, or coarse salt for topping
Dissolve the yeast in 1 ½ cups of water and set to the side for the yeast to bloom or become active. This should take about 5-7 minutes.
Combine flour, malt syrup (or honey), oil, salt, and sugar in the bowl of a stand mixer fitted with a dough hook attachment. Add the yeast and mix on low speed with a dough hook until the majority of the flour has been incorporated in then increase the speed to medium speed until the dough has formed into an elastic ball that is smooth (total of 8-10 minutes.) Ensure the gluten has fully developed by stretching a small piece of dough and if it does not break and becomes thin and translucent, it is good. If the dough breaks, knead the dough for a bit longer to allow the gluten to develop.
Shape the dough into a large ball and then transfer it to a lightly oiled bowl and cover it with plastic wrap and a kitchen towel, and let rise for 2 hours in a warm spot. The dough will only rise a bit.
Place the dough on a lightly floured surface divide the dough into 12 equal pieces. Roll each piece of dough into a long rope that is 7-9 inches long. Lightly moisten the ends and pinch them together to form a circle and widen the hole if necessary. Repeat and let the bagels rise with a damp towel placed over them for 15 minutes.
Preheat the oven to 425 degrees F and place the rack in the center. Cover a baking tray with parchment paper and lightly grease with oil. Place cooling racks over another baking tray, this will be used after the bagels are cooked in the water and left to drain.
Fill a pot with 6 quarts of water and bring to a boil then reduce the heat to a simmer.
Stretch the dough to ensure there is a hole the size of a quarter in the center. Boil 3-4 bagels at a time for 30 seconds on each side. Make sure there is enough room for the bagels so they can move a bit. The bagels are cooked when they are wrinkly. Remove and place on the rack so the extra water can drain. Make sure the water stays at a simmer. Repeat the process.
Whisk together 1 tablespoon of water with the egg white and brush the bagels with it then add the desired toppings.
Place the bagels on the parchment covered baking sheet and bake for 25-30 minutes. Turn half way through and once they have attained a caramel color, remove from the oven.
Allow it to cool for 30 minutes before serving.