Day 1, Mix - Add the water, starter, salt and barley malt syrup in a bowl of a stand mixer. Use a spatula to loosen the starter and evenly distribute it along with the syrup in the water. Add the flour. 

Knead (in stand mixer) - using dough hook attachment knead for six to eight minutes on speed 2 until the dough is smooth, no longer sticky and a little stretchy. You might need to turn off the mixer to scrape down the sides of the bowl two or three times in between. (Note: You can also knead by hand.)

Bulk - Cover the bowl and leave the dough to proof. You should see a noticeable but not significant rise. This could take a few hours depending on temperature. At mid-70s (ºF), it would take three to four hours.

Divide - Divide the dough into ten equal pieces (each piece will weigh roughly 125 grams). Pre-shape the dough by rolling them into rounds then cover with a towel to keep them from drying out. 

Shape - Two ways to shape: Option A) Poke your finger through the center of the ball of dough and stretch/pull on the dough gently until you have a ring/bagel shape. You will want a hole in the center that’s at least one inch in diameter to account for the second rise. Arrange the shaped bagel rings on a baking sheet lined with parchment paper.

Option B) Use a bench scraper to cut a radius into the ball. Pull apart and roll out into a log on the counter (don’t flour the counter). Each log will be roughly one inch in diameter. Pinch the two ends together to form a ring and roll the seam on the counter with the palm of your hand to seal. Lay each ring on a parchment-lined baking sheet, cover with plastic wrap. 

Second Rise - Proof until the dough rings have risen a little. Allow about two hours for this stage depending on temperature. [As a guide, temperature in the mid-70s (ºF) will take about two hours.]

Cold Proof: Cover the pan tightly in plastic and store in the refrigerator overnight.

Day 2, Prep and Boil- Preheat your oven to 450ºF. If using a baking/pizza stone, place it on the middle rack of the oven to preheat. (If you have a baking pan of lava rocks for steam, preheat them now too on the lowest rack of your oven.) Bring water to a boil in a pot large enough to boil three to four bagels in a single layer (fill the pot about 2/3 to 3/4 full). Add about two tablespoons barley malt syrup to the boiling water and stir lightly.

You will need a a tray with a wire rack next to the pot to drain the drain the boiled bagels. Also, have a slotted spatula and/or a mesh skimmer to fish the bagels out of the pot. (See alternative below.)

If using topping, combine the everything bagel seasoning ingredients above (or use store-bought) in a wide, shallow bowl. 

Carefully put one bagel ring into the boiling water one at a time, let boil 30 seconds, flip over and boil for another 30 seconds. The bagel rings will expand in the water. 

Drain and Season - Take each bagel out of the pot and lay on the wire rack to drain. Then coat each bagel with the seasoning mix, flip in the bowl if you want both sides seasoned. Arrange each seasoned bagel ring back on the parchment-lined baking sheet. Alternatively, you can use the mesh skimmer to pick up the bagel ring and allow the water to drain over the pot and directly place it in the bowl to coat with the seasoning before placing on the parchment-lined baking sheet.

Bake - If using steam, carefully add about one cup hot water into baking pan with hot lava rocks. Place the baking sheet with the bagel rings in the oven and bake for five minutes (or if using a baking stone, pull out the oven rack and carefully slide the parchment with bagels onto the baking stone or use a pizza peel.) Remove the lava rocks and continue baking until the bagels are golden and glossy, another 15-20 minutes. Repeat the boil/bake process with the next batch of bagels until all 10 are done. Allow to cool on a wire rack before enjoying.