Time: 4 to 16 hours, mostly unattended
4 cups all-purpose flour
2¼ teaspoons instant yeast or one ¼-ounce packet active dry yeast
2 teaspoons salt
¼ cup barley malt syrup
Oil for greasing the bowl and pan
1. Combine the flour, yeast, and salt in a large bowl. Add 1½ cups warm water—about the same temperature as the inside of your wrist—and 2 tablespoons of the barley malt syrup. Stir with the dough-hook attachment of a stand mixer or by hand until combined.
2. Knead the dough with the dough-hook attachment of a stand mixer or by hand until it feels smooth and elastic, about 10 minutes, adding flour as necessary to keep the dough from sticking. Grease a large bowl (it’s fine to use the same one you mixed the dough in), add the dough, and turn it over to coat it lightly with oil or butter. Cover the bowl with a clean kitchen towel or plastic wrap, put it in a warm place, and let the dough rise until doubled in size, at least 1 hour and preferably overnight.
3. Grease a baking sheet with oil. Punch down the dough, then scoop about ⅓ cup of it into your hand, shape it into a 4-inch ring, and put it on the baking sheet. Repeat with the remaining dough. Cover the baking sheet with plastic wrap, put it in a warm place, and let the dough rise until doubled in size, about 1 hour.
4. Heat the oven to 425°F, and put 6 cups of water in a large pot over high heat. When it boils, add the remaining 2 tablespoons barley malt syrup and adjust the heat so it simmers steadily. Add three or four of the bagels to the boiling water and cook, turning once, until they are firm and golden, 1½ to 2 minutes. Remove the bagels from the pot with a slotted spoon and return them to the baking sheet. Repeat with the remaining uncooked bagels.
5. Bake the bagels until they are evenly browned, 25 to 30 minutes. Serve warm.
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