• Mill the flour.
• Combine the flour, warm water, salt, and malt, mix until no dry flour is left. This should be a stiff dough.
• Cover and let sit at room temperature for at least 30 minutes or up to 2 hours.
• After the dough has sat, then add the yeast. Mix yeast in until incorporated.
• Knead the dough for at least 15 minutes. It will be very tough on a mixer, so if you want to knead by hand you can, or knead half with the mixer and half with your hands.
• Cover the dough again, and let it rise until it looks puffy. (We aren't looking for it to double in size like bread, so it may only take 30-40 minutes.)
• After the dough looks puffy, divide the dough into 8 pieces (the dough should be stiff enough that you don't need oil or flour for your work surface.)
• Press each dough piece to get some of the air out, then roll each piece into an 8 inch cylinder. Make sure to keep all the other pieces covered that you are not working with so the dough pieces don't dry out. Cover all the cylinders and let sit for 15 minutes.
  
• After this second rest, take each cylinder and wrap it around your hand with the ends of the dough under your hand. push the ends on the table in a rolling motion to "lock" the two ends together. Make sure the ends are securely sealed. (keep dough pieces covered when not working with them.)
  
• ALTERNATIVE SHAPING METHOD- rather than making the cylinders and wrapping around your hand, you could make a dough disk, and press two fingers in the middle of the dough all the way through. making the center hole larger than the two fingers.
• Place all shaped bagels on a parchment paper lined baking sheet, and cover securely with plastic wrap. Place the covered baking sheet in the fridge overnight. (6-24 hours)
  

The Next Morning

• The next morning it is time to get the water bath started.
• Pour the water, malt, and sugar into a large pot, and bring to a boil.
• If you are adding toppings, you would get those ready at this time.
• Preheat oven to 425*F.
• Once the water is boiling, carefully place the bagel dough into the boiling water. Don't overcrowd your pot. Once you place the bagels into the boiling water, it will slow to a heavy simmer.
• Simmer the bagels for 40 seconds on one side, then flip them in the water. Simmer for 40 seconds on the other side. (I used a pair of tongs and gently flipped them.)
  
• Once boiled, if adding toppings, add them now while they are still wet.
• Then, when all bagels are done boiling, and on the lined baking sheet bake for 20-25 minutes, until they are a deep golden brown.