In the bowl of a countertop mixer fitted with the dough hook, stir together the bread flour, yeast, and salt. Dissolve the malt syrup into the water and add to the bowl; mix on low speed for 4 minutes. Allow dough to rest for 5 minutes, and then continue mixing on medium speed for 4 more minutes. (Note: The finished dough will be quite stiff.)

Place the dough into a large, oiled bowl and cover bowl with plastic wrap. Allow dough to rest at room temperature for 1 hour and 15 minutes.

Turn dough out onto countertop and divide into 9 equal pieces (about 4 ounces each). Roll each piece of dough into a smooth ball. Cover dough with plastic wrap and let rest for 20 minutes.

Meanwhile, line two baking sheets with parchment paper and lightly sprinkle cornmeal across the paper.

Working with one piece of dough at a time, shape the ball into a rope about 8-9” in length and slightly tapered at the ends. (If the rope tries to shrink back, just let dough rest a bit longer.) Slightly dampen both ends of the dough, and then wrap the dough around your hand so that the last 1” of the rope overlaps the first portion. (See picture in post). Gently press the overlapping portion of the dough together and then roll the seam back and forth on the counter several times until sealed. Transfer the dough from your hand onto the parchment-lined sheet pan. (Note: After shaping, the bagels should be about 4” across with a 2” hole in the center.)

Cover each pan with plastic wrap and place in refrigerator overnight (or at least 8 hours).

The next day, remove pans from refrigerator and let sit (covered) at room temperature for 10-15 minutes.

Meanwhile, prepare the Water Bath by bringing the water to a boil. Lower heat so that the water is at a constant simmer; stir in the malt syrup, baking soda, and salt. Preheat oven to 475°F. (Note: If the water is too hot, then the mixture will bubble up and could boil over. Watch the pot carefully and reduce temperature as necessary.)

Combine all of the ingredients for the Everything Topping in a small bowl; set aside.

Slide the parchment paper (with the bagels) off the pans and onto the countertop. Line the pans with new parchment paper and lightly spray or brush the paper with oil. (Note: It is very important to brush the paper with oil. Without the oil, the bagels will become hopelessly stuck to the paper once baked!)

Using a large slotted spoon, gently add 3 bagels to the simmering water. Gently tap each bagel to make sure it doesn't stick to the bottom of the pot. (Note: the bagels will initially sink, but then float to the top after about 20 seconds.) After 1 minute, flip each bagel over and cook for 1 more minute. Using a slotted spoon, gently transfer the bagels from the water onto the oiled parchment paper. While they’re still wet, sprinkle the tops of bagels with a generous amount of Everything Topping. Repeat with remaining bagels.

Bake bagels at 475°F for 8 minutes. Remove bagels from oven and carefully flip each one over. Continue baking for another 4-6 minutes, or until golden brown in color. Remove from oven and let cool on a wire rack for 15 minutes.