1 kilo bread flour (about 8 cups)
2 grams instant yeast (2/3 tsp)
40 grams sugar (3 tbsp + 1/2 tsp)
9 grams malt - the flour, not the syrup (4 1/2 tsp)
50 grams egg (1 large)
463 grams water (2 cups or 500 ml)
2 1/2 tsp vegetable oil
Scale or measure out all ingredients. Blend dry ingredients together in mixing bowl. Add wet ingredients and mix until dough starts to come together. If using a stand mixer, change to hand kneading at this point. Continue kneading until developed fully.
Cover the dough and give it about 45 minutes rest on your counter. When the time is nearly up, use a large pot full of water to boil and throw in 2 T brown sugar or some barley malt syrup (honey or maple syrup also work.)
Divide the dough into 13 units of about 113 grams (4 oz) each. Roll into strips and shape as bagels. There is no need to proof the bagels once shaped, but keep covered so they don't dry out. Place on a sheet pan beside the pot of water. Process 6 or 7 at a time. When ready, they float. Remove back to the sheet pan, and put the next batch on to boil.
While still damp, dip the boiled bagels in your preferred topping and place on a second baking sheet which has been lined with parchment and sprinkled with cornmeal. Bake out completely until a nice, golden brown, about 20 minutes at 460°F. Reduce the temperature after the first 10 minutes, if your bagels are getting too dark.